In the heart of London's culinary scene, Chef Alexis Gauthier, renowned for crafting some of the world's finest meat dishes at 'Gauthier Soho,' embarked on a surprising journey in 2016—he went vegan overnight. The culinary maestro, now leading the plant-based revolution, shares his transformation with Euronews Culture from his latest venture, 'Studio Gauthier,' located in London's BFI Stephen Street building.
Gauthier's new restaurant, 'Studio Gauthier,' not only reflects his commitment to veganism but also offers a diverse and accessible menu. Alongside, the establishment houses '123V Bakery,' providing options for every budget. Gauthier aims to redefine the culinary landscape, promoting ethical food practices and challenging traditional perceptions.
"We will only change people's way of eating by offering them an alternative which is as good, if not better, than the animal-based one," asserts Gauthier, who made the bold decision to ban animal products from his eateries in 2021. Gauthier accepted the challenge despite initial skepticism and worries about its viability because he wanted to reimagine his culinary creations.
The chef's commitment to innovation extends beyond culinary techniques. Gauthier believes that many fine dining establishments fail due to a lack of purpose and innovation, citing the portrayal of a disillusioned chef in films like 'The Menu.' Reflecting on his own journey, he realized the need for a fresh approach, breaking away from the mimicry that often defines the industry.
Gauthier's venture into veganism challenges the status quo of fine dining, where carefully prepared meats and fish have traditionally taken center stage. While the global vegan food market is on the rise, Gauthier acknowledges the financial hurdles that may deter other chefs from entering the vegan high cuisine industry.
Despite the clash between veganism and traditional French cuisine, Gauthier contemplates the idea of opening a plant-based French cuisine restaurant in Paris, envisioning a future where people travel to France for the tastiest plant-based offerings. The rapid development of cultured meat, utilizing stem cells to replicate animal-based consumables, aligns with Gauthier's vision of a slaughter-free culinary experience.
"I don't think it will be called vegan. It will be called food, because the combination of stem cells and the ingenuity of the human being; we would be able to eat something that remotely tastes like chicken breast. Maybe actually better than chicken breast," muses Gauthier, offering a glimpse into a future where ethical, innovative, and delectable plant-based options become the norm in the world of fine dining.
