Gauthier Soho

Gauthier Soho French Vegan Restaurant in the hearth of Soho. We are vegan for the animals! www.gauthiersoho.co.uk
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Alexis Gauthier's chic and intimate Vegan fine-dining restaurant in the heart of Soho.

09/06/2026

In the latest episode of Clarkson’s Farm, stands in front of pigs he claims to love. His voice cracks. His eyes fill with tears. For a brief moment, humanity seems to catch up with him.
And then he sends them to slaughter.
What struck me wasn’t his sadness. It was that the entire episode seemed designed to make us feel sorry for Clarkson rather than for the pigs.
Humanity knocked at his door. Compassion made itself known. He recognised these animals as individuals, not production units.

Yet none of it changed the outcome.

The pigs still died.

Compassion is not measured by the tears we shed. It is measured by what we do once we recognise the suffering of another.

The pigs did not need Jeremy Clarkson’s tears.

They needed his courage. He had 0 of it.
Clarkson is no Schindler.

07/06/2026

Most people who eat animals also say they love animals. That is the contradiction nobody wants to talk about.
I have wondered for a while at what point do our actions matter more than our words?
If you love animals then you don’t eat them. Simple. And if you believe animals deserve better, share this reel please with the one you know who needs to reflect.

05/06/2026

Join me at next Wednesday (10/06) and Thursday(11/96) where I will host the super talented . We will be offering a menu made out of the best recipes from his latest cookbook. Availability is extremely limited. Book via link in bio.

04/06/2026

Lobster bisque is one of the great classics of French gastronomy.
But what if everything we love about it: the richness, the depth, the flavour of the sea could be created without boiling a single lobster alive?
I use sugar kelp, sea lettuce, Irish moss++ fennel, tomato, onion…. and careful technique can produce a bisque every bit as luxurious.
The modern lobster bisque is seaweed based and is part of the future of food we are creating here in Soho. You can find the recipe in my SUBSTACK . Link in bio.

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.

Address

21 Romilly Street
London
W1D5AF

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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