Vegan Faux Gras

Vegan Faux Gras

Vegan Creations

I love seeing new innovative ideas and experimenting with food whether it be with food and drink matching or creating something that will truly amaze you. It’s great to find inspiration within an industry that traditionally laughed out veggies and vegans when I was training and growing up in catering.

French cuisine and vegans? Think this could ever work? you should checkout Alexis Gauthier. After starting his career in 1991 in Nice, Alexis moved on to Monaco then on to London where he was awarded his first Michelin star in 2000 as well as three AA rosettes. In 2015, Alexis changed his vegetable menu to be fully Vegan. The 'Les Plantes' menu won 'Best Vegan Menu' at the PETA Food Awards 2016.

In 2016 Alexis turned vegan and says that he was inspired to be more innovative in his cooking.

“It’s very easy to do something delicious with meat or fish, but a vegetable, flower or fruit I can’t hide behind,” he says. “My creativity has to shine in order for me to please and impress.”

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One of his meat-free offers that got me looking, and is one of the most controversial subjects within the food industry is foie gras, the French love this dish made from force-fed geese or duck livers. Alexis has recreated this flavoursome, luxurious and meaty delicacy using plant-based ingredients, without killing any animals whilst keeping the same texture sensation.

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Alexis smashed his vegan recipe after a few months with a combination of plant-based ingredients which contain walnuts, mushrooms and lentils.

“Now I’m trying to be creative with plants only, and that’s really exciting.”

Customers are served this dish on arrival at Gauthier Soho his Restaurant in London. “faux gras” is the name of his terrine. Check out the dish on YouTube.

 

 

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