5 gourmet restaurants with vegetarian menus

Gault&Millau brings you the names of five gourmet restaurants offering top-quality vegetarian and vegan options alongside classic menus.

Mathilde Bourge Published on 8/18/24 at 10:29 AM

Gastronomic cuisine is constantly evolving, adapting to new trends and the growing demands of its clientele. Among these developments, the rise of vegetarian and vegan cuisine occupies a prominent place. More and more gourmets are seeking to reconcile tasting pleasure with respect for their food choices, whether motivated by ethical convictions, environmental concerns or health reasons.

Against this backdrop, many gourmet restaurants have taken up the challenge of creating vegetarian or even vegan menus, vying with each other in creaativity to offer memorable culinary experiences, without distorting the culinary identity of those who prepare them. Gault&Millau invites you to discover five exceptional establishments where vegetables, fruit, cereals and legumes are sublimated with as much passion as traditional dishes.

Oustau de Baumanière, Les Baux-de-Provence

L'Oustau de Baumanière (4 toques), in Les Baux-de-Provence, is one of the forerunners in this field. As early as 1987, owner Jean-André Charial introduced an à la carte vegetarian menu, using produce from the estate's extensive vegetable gardens. Inspired by a trip to India, where he had discovered the possibilities of vegetarian cuisine, the restaurant's then chef was already delighting customers who didn't eat animal proteins. Today, Glenn Viel has taken over the reins and continues to offer an innovative and flavorful vegetarian menu, available all year round.

Where to eat? L'Oustau de Baumanière, Mas Baumanière, 13520 Les Baux-de-Provence
www.baumaniere.com

virginie Ovessian - GP Mabillard

FIEF, in Paris

Since the opening of his restaurant FIEF (2 toques), short for Fait Ici En France, in 2019, Victor Mercier has been offering a vegan menu to his customers. "Even if France is the land of butter, many dairy products are unfortunately not ethical. My desire is obviously to work with French products, but not just any products. So, a plant-based proposal seemed consistent with my convictions", explains the chef. For Victor Mercier, this choice offers several advantages: the first is to distinguish himself by responding to a growing demand, which few gourmet restaurants dare to embrace; the second is also to offer an alternative to people who obviously don't eat animal proteins, but also to those who suffer from food intolerances. " We know that with this vegan menu, we won't have to change anything (or very little) in the event of a problem," he says. For example, the chef and his team offer a stuffed bell pepper of the palermo variety, stuffed with a chili sin carne made from with red beans from the Tarn and rice from the Camargue, topped with a smoked garlic paste and a lightly spiced miso bell pepper coulis. "Thinking outside the box really helps us move forward. It's a daily challenge. But it's worth it, because some evenings, this menu gets more orders than the traditional one."

Where? FIEF, 44 rue de la Folie Méricourt, 75011 Paris
www.fiefrestaurant.fr

Le Clair de la Plume, in Grignan

At Le Clair de la Plume (3 toques), the idea of a vegetarian menu came about in response to demand from customers, more and more of whom were asking for a vegetarian menu. "I think there's a growing awareness around the environment," says Benjamin Reilhes, the restaurant's chef. "I think it allows us to attract a clientele who, under normal circumstances, wouldn't have pushed the door of the establishment." While Benjamin Reilhes' cuisine wasn't originally particularly vegetarian-oriented, the chef reckons that today, his finest creations are plant-based. "At first, it was a bit complicated, but as time went by, I got the hang of it. Whatever the menu, I always try to include a vegetarian starter, and it's often this dish that makes an impression on our customers, even if they've eaten lobster afterwards". Among his pretty plates, for example, is a concentrated carrot purée served with different gels (curry, passion fruit, yuzu), a carrot vinaigrette and a cracker, "quite a fun dish to sauce with bread", says the chef.

Where to eat? Le Clair de la Plume, 2 place du Mail, 26230 Grignan
www.clairplume.com

alain Maigre

La Table de Castigno, Assignan

The cuisine of Justine Viano and Stephan Paroche, at La Table de Castigno (3 toques) in Assignan, is strongly plant-based. It therefore seemed logical for the couple to offer a real vegetarian menu, imagined with the same care as the classic. In 4 or 6 courses, you can enjoy dishes as original as a celery root kebab, smoked sabayon, local zaatar and paprika, chili paste and red onion pickles, or a corn galette in the spirit of a vegetarian taco.

Where to eat Restaurant La Table, Village Castigno, 6137 rue Cariera de la Teuliera, 34360 Assignan
villagecastigno.com

Le Meurice Alain Ducasse, Paris

Since 2020, Amaury Bouhours has been head chef at Le Meurice Alain Ducasse Restaurant (3 toques). While the classic menu focuses on the noble products of haute gastronomy, such as lobster and poularde, dishes stamped with a small leaf on the menu can also be ordered in a plant-based version. Amaury Bouhours obviously devotes the same attention to them, with precise cooking and subtle juices.