Recent social media posts
29/09/2026
Why do we only eat vegan animals? They are kind, docile and not ferocious. They want to hope, care and love just like you and me. Isn’t it time we reflect and think hard about this?
25/09/2026
Normalising the joke help@normalising eating animals. There is nothing funny about scaring baby lamb. Not funny at all actually.
24/09/2026
One of the great monuments of French charcuterie: Pâté en Croûte ; the pastry, the farce, the texture, the patience, the craft: it’s unmistakably French!
But this one doesn’t need an animal.
No fear. No suffering. Just skill, generosity and pleasure.
Because respecting a tradition doesn’t always mean repeating the past.
Sometimes, it means allowing it to evolve.
Proudly French+Vegan
Find the recipe in my SUBSTACK - Link in bio
16/09/2026
France is changing cheese to protect tradition.
Maybe it’s time we changed tradition to protect animals. 🇫🇷
14/09/2026
I HAVE NOT BEDN PAID TO SAY THIS:
It’s UNI time , so it’s Beef & Tomato Noodle Pot time!
Except there is no beef.
And here’s the interesting part: no one complained.
Because when the food is genuinely satisfying and delicious, nobody feels they are missing anything.
So what do we learn from that?
When an animal-free product works — when people enjoy it, buy it and come back for it — we should stop treating it as a compromise or an alternative.
We should celebrate it as a success.
Great snack = No animal needed. 🌱
12/09/2026
You’ll thank me later! This is our precious SEA PIE. A Family dish that encapsulates the refining flavour of the sea with a delicate vegetal filling.
INGREDIENTS
For the spinach base
* 250 g spinach
* 1 garlic clove, finely chopped
* Olive oil
* Sea salt
* Freshly ground black pepper
For the sea filling
* 200–250 g smoked tofu, sliced into thin escalopes
* 120 g girolles, cleaned
* 120 g ceps, cleaned and sliced
* 100 g rainbow chard
* 1 small fennel bulb, finely sliced
* 80 g fresh peas
* A small handful fresh dill
* 20–25 ml Pastis
* 400 ml clear vegan sea broth, or enough to cover
* 1 pinch saffron
* Sea salt
* Freshly ground black pepper
For the saffron béchamel
* 300 g vegan saffron béchamel
For the miso pommes duchesse
* 700 g floury potatoes
* 60 g vegan butter
* 10–15 g white miso
* 40–60 ml plant cream
* Sea salt, if required
QUICK SEA BROTH
* 750 ml water
* 10 g kombu
* 5 g dried wakame
* 1 small piece fennel or a few fennel trimmings
* 1 small shallot, sliced
* 1 strip lemon peel
* 1 small sprig dill
* 1 tsp white miso
* Sea salt, very lightly
FULL RECIPE ON SUBSTACK - link in bio
10/09/2026
We keep talking about peace while paying for violence every single day. If compassion stops at the edge of our plate, how serious are we about it?
Maybe world peace doesn’t start in parliament.
Maybe it starts with who we choose not to kill.
06/09/2026
I’ve been thinking about this for a long time. I believe the way we train chefs needs to change.
So I’m taking the first steps towards creating the Gauthier Culinary Institute — a professional culinary school dedicated entirely to plant-based gastronomy.
Technique. Discipline. Creativity. Taste. The standards of professional gastronomy, but without animals as ingredients.
It’s still at the very beginning, and before I tell you much more, I want to ask something very simple:
Would you be interested? Or do you know someone who would be?
Maybe someone starting out. Maybe someone already working in food. Maybe someone thinking about changing career completely.
If that’s you — or someone immediately came into your mind while watching this — I’d love to know.
Register your interest at GauthierInstitute.com
No commitment. Just raise your hand.
Knowledge. Creativity. Compassion.
03/09/2026
You don’t need an EGG to do a good omelette.
Thus is the easiest and best recipe- share it everywhere you go:
Vegan Omelette
Ingredients
* 200 g chickpea flour
* 200 g firm tofu, drained
* 250 g water
* 40 g aquafaba
* 15 g white miso
* 1 tsp nutritional yeast
* ½ tsp turmeric
* 1 good pinch fine salt
* 1 good pinch kala namak / black salt
* 10 g flat-leaf parsley, finely chopped
* Olive oil, for cooking
* A little extra kala namak, to finish
Method
Blend the tofu, water, chickpea flour, miso, nutritional yeast, turmeric, fine salt and black salt until completely smooth.
Add the aquafaba and blend briefly again. The mixture should be smooth and pourable, with the consistency of a fairly thick crêpe batter.
Fold in the finely chopped flat-leaf parsley.
Heat a non-stick frying pan over medium-low heat with a little olive oil. Pour in enough batter to make a relatively thin omelette.
Cook gently until the underside is set and the surface has started to firm up, while keeping the centre slightly soft. Loosen the edges, then fold the omelette over.
Finish with a little extra kala namak and some fresh flat-leaf parsley before serving.
30/08/2026
For one brief moment, they see him for what he is: A BABY.Then and .rosenthal laugh even when they recognise his innocence, his vulnerability, his personality.
That contradiction is what I can no longer understand.
We have been taught to separate the animal from the meat so completely that we can feel tenderness for one and appetite for the other — sometimes in the very same moment.
I don’t find this funny. I find it profoundly disturbing. Not because I hate the people in this video but because I want us to question what we have been conditioned not to question. If you can recognise the baby, you can recognise the victim.
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 |
Alerts
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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.
