Recent social media posts
16/05/2026
How did we normalise boiling conscious animals alive in the name of gastronomy?
For years, I cooked lobsters exactly the way I was taught in classical kitchens: alive. Nobody questioned it. It was called tradition, refinement, luxury.
But today, science is clear. Lobsters and crustaceans feel pain, stress and fear. They are conscious living beings, not ingredients waiting to happen.
And yet, all over the world — from luxury restaurants in the south of France to seafood institutions in cities like San Francisco — this violence is still treated as culinary theatre.
One day, future generations will look back at this with disbelief.
08/05/2026
When did cruelty become creativity? The more graphic, raw, brutal or « extreme » the plate looks, the more attention it gets. Amongst the , it looks like you must no longer compete on flavour or soul but give the strongest reaction. It reminds me of the film « The Menu » which is supposed to be a satire, but parts of the restaurant world seem to be moving closer and closer to it. For me real luxury is the opposite: restraint/ sensitivity andKINDNESS.
06/05/2026
A VEAL is a BABY, not an INGREDIENT!
A mother cow who cries, searches and wait for the baby she will never see again. French gastronomes call this « tradition », I call it cruelty. So I decided to remake the classic French Blanquette de Veau, without the suffering and full of compassion. The recipe is in my bio - on my SUBSTACK.
04/05/2026
If I Can Be Vegan, Anyone Can Be!
I am a French gastronomic chef who trained to turn animals into ingredients. I had to unlearn everything so if I can do it, anyone can.
Forward this reel to the one you know who said : I know but I can’t!
04/05/2026
If I Can Be Vegan, Anyone Can! I am a French gastronomic chef who was trained to turn animals into ingredients ; now I don’t and I cook for them instead.
01/05/2026
If you fancy creative plant based sushi in a fantastic setting , then you must come and visit our little sister restaurant in Mayfair. We have the best terrace in Mayfair and the kindest, love filled selection of nigiri, inari, sushi, crispy rice….
26/04/2026
VEGAN FLOATING ISLANDS (ILES FLOTTANTES)
Aquafaba “Meringue” Islands
Ingredients:
300 g aquafaba (chickpea liquid), reduced to 100 g
15 g cornflour
100 g icing sugar
70 g sugar
1 spoon vinegar
Pinch of salt
Instructions:
Reduce the aquafaba:
Gently simmer 300 g aquafaba on low heat until reduced to 100 g.
Let it cool completely.
Whip the meringue:
Add a pinch of salt and vinegar.
Whip until soft peaks form.
Gradually add the 70 g sugar, continuing to whip to stiff peaks.
Gently fold in the icing sugar and cornflour.
Shape & bake:
Pipe in round rings (sprinkle some roasted nuts on top) on a lined tray.
Bake at 90°C (fan, low) for about 9 minutes.
The texture should be set but still soft inside.
Vegan Crème Anglaise
Ingredients:
200 g Flora cream
200 g oat milk
100 g soy milk
70 g sugar
20 g cornflour
30 g custard vegan powder
1 Vanilla Pod
Instructions:
In a saucepan, whisk together all ingredients while cold.
Heat gently, stirring constantly.
Cook until thickened and smooth (custard consistency).
Remove from heat and let cool slightly. Stir occasionally to keep it silky.
For the Caramel Dome
Ingredients:
100 g caster sugar
Water (just enough to wet sugar)
Oil (for greasing molds)
Instructions:
Lightly oil your dome molds.
Heat sugar with a little water until it turns a golden caramel.
Carefully pour or coat molds to form thin domes.
Let cool and harden, then gently unmold.
21/04/2026
While picking the freshest, most pungent wild garlic flowers from , I found myself wondering how vegans somehow became the villains rather than the heroes. I recently read an article discussing how tired and annoyed some meat eaters feel about being reminded by vegans of their animal-eating habits. They get defensive, very defensive and sometimes even hostile…
🐖🐄🐓🐇🐏🐢🐕🐩🐁🐃🐂🐨🐘🐪🐊🐋🐠🐟🐞🐝
05/04/2026
On this Easter Sunday, a day that celebrates life and renewal, let’s choose love in its fullest form: kind, conscious, and compassionate.Lets inspire those around us (forward them this reel;)to expand their hearts, and to see animals not as something to consume, but as someone to care for. This baby lamb was so cute , who in earth would want to eat him!
31/03/2026
What about respecting the animal ? “En croûte” seriously? There’s nothing refined or respectful about turning a kind and joyful living being into something that looks like a grotesque spectacle. That video is deeply disturbing, not culinary artistry. When you can still recognise a face, a nose, something that once felt and lived, it stops being “food” and becomes something else entirely. If this were a child, no one would defend it as tradition or technique. This is simply SAVAGE.
29/03/2026
300 years ago , French philosopher Voltaire was convinced that our relationship with animals would be full of compassion and love in the future. How wrong was he? How many more years are we going to wait to recognise animal consciousness as a fact!
26/03/2026
We celebrate Spring in style, no matter what comes our way.
Lovage, green asparagus, purple artichokes, rhubarb, gariguette strawberries… From land and sea, we move through the season, balanced on a fragile thread.
Join us and discover our new creation —
21/03/2026
A year ago, I wrote to & about this idea. I never got a reply. Nothing ....
And honestly? That silence says a lot.
Because here’s the uncomfortable truth:
Politicians already know that shifting towards plant-based systems is better for the planet, for health, and for animals.
But food is emotional. Cultural. Political and proposing anything that looks like “less meat” risks backlash, headlines, and ultimately... votes. So instead of bold action, we get hesitation.
But here’s the thing:
Real change has NEVER started with politicians.
It starts with ideas. With people.
With communities willing to test, share, and push things forward before they become
“acceptable.” That’s why this matters.
Because a system that rewards low-impact, plant-based businesses isn’t extreme - it’s logical. It’s already happening in other industries.
We’re just choosing not to apply it to food.
So yes - there may be silence. There may be resistance. But that doesn’t mean the idea isn’t right. It just means it’s early.
So If you believe businesses that help the planet should be rewarded...
If you think our food system needs new incentives...
THEN SHARE THIS REEL PLEASE. Talk about it if you can!
Challenge it. Please!!!!! Because the more we push this into the conversation, the harder it becomes to ignore. And that’s how change actually begins.###x A
17/03/2026
Tackling abuse in top-end kitchens is necessary. But we must also address another form of abuse happening in kitchens around the world: the abuse of animals.
They have no voice to denounce their fate. If we truly want to create a gentler, more compassionate future, we must speak up and say: STOP THE ABUSE OF GENTLE AND NON-VIOLENT BEINGS.
14/03/2026
I am often asked: what do you eat at home? Bourguignon casserole of course!
Slowly cooked in a pot and served with mash potatoes . It’s just divine and a perfect winter family dish. Check my recipe in bio.
11/03/2026
If you want the best Vegan Sushi in London, you must try our sister restaurant . It is delicious, creative, chic and beautifully presented. Link in Bio
08/03/2026
When I want to eat something fast, delicious, luxurious and totally vegan I prepare my delicious Spaghetti & Vegan Caviar dish. It’s lush; it’s comforting and it’s impossible to miss. Exclusively made with - order in bio. This is the recipe :Spaghetti with Vegan Caviar & Lemon Beurre Blanc (Serves 4)
Ingredients
For the pasta
• 400 g spaghetti
• Salt (for the pasta water)
For the vegan beurre blanc
• 2 shallots, very finely chopped cooked gently in olive oil
• 150 ml dry white wine
• 200 ml plant cream
• 80 g plant butter, cold and cubed
• Juice of ½ lemon
• Salt and freshly ground black pepper
To finish
• 4–6 tbsp vegan caviar
• 2 tbsp fresh chives, finely chopped
• Zest of 1 lemon, finely grated
⸻
Instructions
1. Cook the spaghetti
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve a small cup of pasta water before draining.
2. Prepare the beurre blanc base
In a saucepan over medium heat, add the chopped shallots and white wine. Simmer gently until the wine has reduced by about two thirds.
3. Add the cream
Pour in the plant cream and let it simmer for 2–3 minutes to slightly thicken.
4. Emulsify the sauce
Lower the heat and whisk in the cold plant butter cubes a few at a time until the sauce becomes smooth and glossy.
5. Season
Add the lemon juice, salt, and black pepper to taste.
6. Combine with pasta
Add the drained spaghetti to the sauce and toss gently. If needed, add a splash of reserved pasta water to loosen the sauce.
7. Serve
Divide the pasta between four plates. Top each portion with a spoonful of vegan caviar, chopped chives, and freshly grated lemon zest.
05/03/2026
This might sound naive, but which world would we be living in if our leaders were VEGAN ?
So today, while preparing vegetables, I find myself thinking about the world… and how much suffering we seem capable of creating.
And I wonder if compassion — even in the smallest choices — might matter more than we think.
Just sharing a thought that came to me today and Jake was ready with his camera.
02/03/2026
What’s driving this crazy reset from the US government? For decades, we’ve been told to limit red and processed meat because the science links them to cancer and heart disease. The World Health Organization classifies processed meat as carcinogenic — in the same category of cancer risk as smoking — yet now U.S. dietary guidelines are shifting the narrative and promoting more red meat and animal fats. When the evidence hasn’t changed, why has the message?
25/02/2026
We might be the last generation of chefs who can say we didn’t know.
The data is public.
The footage is accessible.
The science is clear.
Let’s stop pretending and move on from this.
23/02/2026
So grateful of to celebrate his mother’s birthday here in SoHo with us. So glad they enjoyed our hospitality and delicious Winter Menu.
22/02/2026
In 2026, to ignore animal consciousness in the decisions we make is not ignorance — it is willful inhumanity. We now have overwhelming scientific evidence and we just cannot claim uncertainty anymore. And with what we know today, future generations will not forgive us for failing to apply that knowledge. They will look back at our systems — at the way we engineered living beings for speed and efficiency — and ask how we justified it when the science was already clear.
13/02/2026
As we start thinking of our upcoming Spring menu, I wanted to share with you the recipe we created for the
A white Pertuis asparagus treated with the prevision it deserves. It is delicate, flavoursome and it shows how naturally vegan the south of France can be.
10/02/2026
Over the past six months, media outlets have repeatedly declared the “end of veganism.” We’re told it was a fad—too reliant on ultra-processed food, unhealthy, environmentally overstated, even culturally questionable. These claims are delivered confidently by commentators who frame the debate as settled.
But one thing is missing: in all this discussion, animals are barely mentioned.
There is no talk of animal consciousness.
No acknowledgment of suffering.
No serious question about whether it is morally acceptable to continue harming animals for our own pleasure. Share this reel please
30/01/2026
Meet introducing our brand new winter menu . Our selection of plant based sushi is a must! See you soon in Mayfair.
Address
21 Romilly Street
London
W1D 5AF
To get to the restaurant on Romilly Street in London, you can take the tube to Leicester Square station and walk for about 3-4 minutes. Alternatively, you can take a bus that goes through Chinatown and get off at Gerrard Street.
If driving, the closest car park is in China Town (Newport Place Car Park) which is only a short walk away from Romilly Street. However, please note that parking in central London can be expensive and difficult to find.
Opening Hours
| Tuesday |
5pm - 10:30pm |
| Wednesday |
5pm - 10:30pm |
| Thursday |
5pm - 10:30pm |
| Friday |
5pm - 10:30pm |
| Saturday |
12pm - 10:30pm |
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What people say
French restaurants are known for their exquisite cuisine, elegant ambiance, and impeccable service. Gauthier Soho, located on Romilly Street in London, is a prime example of a French restaurant that embodies all these qualities and more.
Led by the talented chef Alexis Gauthier, Gauthier Soho offers a unique twist on French cuisine with its chic and intimate vegan fine-dining experience. The restaurant's decor is a perfect blend of modernity and kitsch, creating an ambiance that is both sophisticated and playful.
One of the standout dishes at Gauthier Soho is the golden turnip braised in a rich umami broth made from dehydrated vegetables. This dish perfectly captures the essence of spring with its contrasting flavors of bitterness and sweetness. It's just one example of the innovative culinary creations that can be found on the menu.
But it's not just the food that sets Gauthier Soho apart - it's also the exceptional service provided by their dedicated team. The restaurant recently posted on social media about their search for a floor manager who shares their passion for creating memorable guest experiences. With a minimum starting salary of £50k per annum plus private medical insurance and company pension, it's clear that they value their employees as much as they do their guests.
Overall, Gauthier Soho is an outstanding French restaurant that offers a unique vegan fine-dining experience in the heart of London's Soho district. From its innovative cuisine to its chic decor and exceptional service, this restaurant truly has it all.
