After ‘sans gluten’ found a place in the Parisian lexicon last year thanks to Helmut Newcake and more recently Noglu, vegan is the next buzzword to be embraced by locals in Paris. I still remember when dining out in the city was a daunting prospect for vegetarians. Vegans could simple forget about finding anything to fit within their diet. But as Anglo influences in food became more palpable, locals began to bemoan the paucity of veggie-friendly spots. Realizing the business potential, many food entrepreneurs and chefs have veered in new directions and strive to show just how fulfilling and flavorful vegetables can be. In the North Marais, the new go-to spot for vegan-friendly fare is Café Pinson. They cater to all forms of green lovers and have even infused some of that elusive kale* into their menu in the form of salads and smoothies. American chef Cameil Kaundart swaps refined sugar for agave syrup or non-refined sugar to sweeten up desserts and uses almond or hazelnut milk for all coffee and spiced tea beverages. A rainbow of fresh savory dishes changes regularly and you can expect a hearty range of salty-sweet treats for weekend brunch - just be sure to reserve ahead of time for a spot. *Kale was not accessible until recently in Paris
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Vegan Dining in Paris
After ‘sans gluten’ found a place in the Parisian lexicon last year thanks to Helmut Newcake and more recently Noglu, vegan is the next buzzword to be embraced by locals in Paris. I still remember when dining out in the city was a daunting prospect for vegetarians. Vegans could simple forget about finding anything to fit within their diet. But as Anglo influences in food became more palpable, locals began to bemoan the paucity of veggie-friendly spots. Realizing the business potential, many food entrepreneurs and chefs have veered in new directions and strive to show just how fulfilling and flavorful vegetables can be. In the North Marais, the new go-to spot for vegan-friendly fare is Café Pinson. They cater to all forms of green lovers and have even infused some of that elusive kale* into their menu in the form of salads and smoothies. American chef Cameil Kaundart swaps refined sugar for agave syrup or non-refined sugar to sweeten up desserts and uses almond or hazelnut milk for all coffee and spiced tea beverages. A rainbow of fresh savory dishes changes regularly and you can expect a hearty range of salty-sweet treats for weekend brunch - just be sure to reserve ahead of time for a spot. *Kale was not accessible until recently in Paris
