After months of negotiations between both brands—VegClub and Gauthier Soho, we managed to visit their unique establishment for a posh, plant-based fine dining experience. 

Housed in a charming Georgian townhouse in Soho, London, this Michelin-starred restaurant—headed by the celebrated chef Alexis Gauthier, has become a haven for vegan cuisine enthusiasts. Since its transformation into a fully vegan restaurant in 2021, Gauthier Soho has been lauded for its innovative approach to French gastronomy, entirely reimagined through plant-based ingredients.

This autumn, the restaurant unveiled its Autumn 2024 Grand Dîner, an indulgent eight-course tasting menu paired with exquisite wines that reflect the complexity of the dishes. Every detail, from the seasonal produce to the thoughtful wine pairings, creates an experience that merges culinary artistry with sustainability.

The Grand Dîner: A taste of autumn

The meal began with a delightful selection of Canapés. The first bite was a Tangy Tartlet, where Jerusalem artichoke, Granny Smith apple and shallot popcorn met in a playful contrast of textures and flavours. Following that, the Umami Toast, featuring caramelised onion and aged port glaze, offered a rich savoury depth that whetted the appetite. These starters were perfectly complemented by the fresh, elegant Roussette de Savoie 2022 from Domaine Lupin. This wine, with its bright acidity, enhanced the tartness of the apples while softening the bold umami flavours of the toast.

The second course was a triumph of texture and flavour: The Sumac Pain Feuilleté, a flaky pastry accompanied by marrow and homemade dill straccia. The tartness of sumac and the creamy, herbaceous straccia worked in harmony, paired with the St. Bris 2022, a biodynamic Sauvignon Blanc from Domaine Goisot. The wine’s herbaceous and citrus notes acted as a bridge between the tangy sumac and the rich marrow, lifting the dish’s flavour profile.

Next, the Soft Braised Tiger Squash was served alongside girolle mushrooms and green peppercorn. The soft, sweet squash paired effortlessly with the earthy mushrooms and a subtle kick of heat from the peppercorns. Once again, the Roussette de Savoie 2022 shone as the wine pairing, its delicate balance of fruit and acidity complementing the dish’s autumnal warmth without overpowering the intricate flavours.

A standout dish from the menu was the Smoked Tofu, elegantly plated with red quinoa, alfalfa and watercress. The smokiness of the tofu provided a deep umami note, while the quinoa and watercress brought texture and freshness to the plate. Paired with the St. Bris 2022, the wine’s ripe citrus and herbaceous notes mirrored the dish’s earthy tones, creating a well-rounded pairing.

Truffles, Sea Celeriac and a feast for the senses

Gauthier Soho

One of the evening’s most indulgent dishes was the Autumn Truffle ‘Demi-Lune’. This delicate truffle pasta, served in a dashi velouté, was rich, creamy and intensely aromatic. The pairing of Muscadet Sèvre-et-Maine 2022 from Domaine Luneau-Papin elevated the dish with its complexity and minerality, cutting through the velouté’s richness with ease.

The meal’s creative pinnacle arrived with the Sea Celeriac, which was served with beurre blanc and kelp caviar. Gauthier’s plant-based reinterpretation of seafood was a textural triumph, with the subtle brininess of the kelp caviar mimicking the flavours of the sea. Paired with Salina 2023, an orange wine from Caravaglio, this dish evoked the Mediterranean with its saline mineral notes and rich bouquet, enhancing the seaweed-like flavours in the kelp caviar.

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For the main course, the Modern Black Pudding Plate was served with a rich Madeira sauce. This plant-based take on the traditional black pudding was earthy and deeply savoury, with the Madeira sauce providing a lush, umami-laden finish. Paired with the Morgon 2019 from Domaine Chamonard, a medium-bodied red wine from Beaujolais, this pairing brought out the dish’s earthy flavours with dark red fruit and silky tannins.

Sweet endings and fine wines

As the meal transitioned to dessert, diners were treated to a refreshing palate cleanser: Sweet & Sour Muscat Grape with peppered cremmata and olive oil. This light course offered a contrast to the rich flavours that preceded it. The final course, Williams Pear & Caramel, was served with dark 70% chocolate cream and a touch of Maldon salt. Paired with Banyuls 2023 from Domaine Valcros, this sweet fortified wine, with notes of caramel, nuts and chocolate, enhanced the bittersweet and salty flavours of the dessert.

The perfect fusion of food and wine

Gauthier Soho

Gauthier Soho’s Autumn 2024 Grand Dîner is more than just a meal; it’s a celebration of plant-based ingredients crafted with precision and passion. Every dish on the menu reflects Alexis Gauthier’s commitment to elevating vegan cuisine to the level of high gastronomy and the meticulously curated wine pairings add another layer of depth to the dining experience.

The selection of wines, including the Roussette de Savoie 2022, St. Bris 2022, Muscadet Sèvre-et-Maine 2022, Salina 2023, Morgon 2019 and Banyuls 2023, was not just a complement to the food but a key element in bringing the dishes to life. Each pairing was carefully chosen to enhance the flavours of the meal, making the dining experience truly unforgettable.

About Alexis Gauthier

Gauthier Soho

Alexis Gauthier is a multi-award-winning French chef and successful London restaurateur. In 2016, he became vegan, and by 2021, he had completely removed all animal products from his restaurant menus. Gauthier is a classically trained French chef who held Michelin stars for 12 years, and his transition to veganism reflects a growing global shift towards more sustainable dining practices.

Gauthier Soho remains a shining example of how vegan cuisine can push boundaries, offering diners an experience that rivals even the most traditional fine dining establishments. For those looking to explore the future of sustainable and luxurious dining, this restaurant is an essential destination.

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