Recent social media posts
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.
28/08/2026
Macaroons with no eggs? Of course it is possible! it’s actually excellent and super easy to do. Find the recipe on my SUBSTACK .link in bio.
18/08/2026
For me, once you have decided to become vegan, the idea of eating animals again feels unthinkable.
Yet I see more and more people going back.
Is it because vegan food is still not delicious enough?
If that is part of the reason, then as a chef, I have to take some responsibility.
My job is to create food so delicious, so satisfying and so desirable that you never want to go back to eating animals again.
11/08/2026
As we celebrate total ban on foie gras, I wondered who would see a future in a product so full of tourment and torture. Imagine pitching the idea of a business around foie gras to ! I am certain would agree. It’s high time for UK and the rest of the world to ban once and for all this atrocious product.
07/08/2026
I can’t rewrite my past, and just thinking about it makes me feel uneasy. I never questioned how animals felt. I never wondered whether there was even an ounce of consciousness in the animals I profited from throughout my career as a chef. Redemption is a lifelong journey for me now. There won’t be a day for the rest of my life when I won’t act, speak and work tirelessly to remove animals from the ingredient list of French gastronomy. I can’t change what I did then but I can dedicate what remains of my career to changing what we do next.
05/08/2026
I am often ask: what’s your favourite summer dish? 15 years ago I had the best summer starter ever at . A 3 Michelin stars combination of tuna in a ginger dressing with a dashi broth and topped with radishes and avocado. So I couldn’t resist and transform it into a fantastic vegan summer starter: Watermelon “OTORO”, avocado, ginger and chilly dashi. Find the recipe in my SUBSTACK. Link in bio. Enjoy!
31/07/2026
Every generation chooses its heroes and we tell our children who to admire, who to imitate, and usually what it means to be strong. Reading Bear Grylls OBE interview in the Telegraph Lifestyle made me ask a question that has stayed with me since:
What should a role model look like in 2026?
Is it relly someone who conquers nature or someone whose compassion is great enough to change when they discover the truth about the beings they once exploited?
As a father, and as a chef who spent twenty-five years believing greatness required killing animals, this question feels deep and personal.
I wrote about it today. I’d love to know whether you agree or disagree.
Link in bio - veganfortheanimals
29/07/2026
Listening to praise lambs for living longer because it makes them taste better stopped me in my tracks!
When did an animal’s happiness become just another ingredient?
If a life on pasture makes an animal more valuable on the plate… perhaps that life was valuable enough not to end there.
That’s the contradiction I can no longer ignore.
And perhaps we should question what it says about our humanity if we never even stop to ask that question. And let’s ask chefs around us to think and reflect . Listen to the interview via
24/07/2026
breaks down the weirdest foods that are technically vegan…but has he missed any? Drop the weirdest vegan things below👇🏼
23/07/2026
grew up in a culture where eating horse was completely normal — so normal that, as children, he and his siblings were forced to drink raw horse blood when they were ill!
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.
