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.

18/06/2026

Butter! How can a gastronomic restaurant operates without one of France most important ingredient ? Easy! We have created our own : cacao butter, coconut oil, extra virgin olive oil and plenty of delicious flavour. We don’t need to take the milk from a cow to create the most delicious butter on this planet .

Just read a passionate defence of FOIE GRAS by Washington chef in yesterday What fascinated me was not the argument it...
13/06/2026

Just read a passionate defence of FOIE GRAS by Washington chef in yesterday
What fascinated me was not the argument itself, but the way it was presented.
It was all about nostalgia, admiration for great chefs, culinary memories, tradition and longing for a disappearing world. We are ask to feel for the chef, the farmer and the heritage they represent…
Yet the one individual who matters most in this story is almost entirely absent: The duck.
The chef is young, intelligent and clearly very articulate in the way he believes his own horror.
I hope the good people of Washington DC will persevere in their demand to ban foie gras. You can read my take on this article on my SUBSTACK . Link in Bio.

12/06/2026

It is time to tell the truth:
If you still eat animals in 2026, you are the strange one.
Not the person eating plants.
You know animals are conscious.
You know they suffer.
You know you don’t need to eat them.
Yet you still pay for them to be killed.
And somehow, the vegan is supposed to be the odd one? No sorry !
The strange thing is knowing better and carrying on anyway. Read my SUBSTACK on this. Link in bio. vegan

Today I want to celebrate a remarkable achievement. Congratulations to for graduating with Distinction in her Level 3 W...
12/06/2026

Today I want to celebrate a remarkable achievement. Congratulations to for graduating with Distinction in her Level 3 WSET Sommelier Diploma.
What makes this accomplishment particularly special is that Kyria combines exceptional professional dedication with a deep sense of compassion. Her passion for wine (and all the other drinks!) is matched by her commitment to vegan values, which she brings to every service and every interaction with our guests.
In hospitality we know that knowledge is important but it is combined with kindness its something truly rare.
Her expertise continues to grow, yet what really shines is the warmth, care and integrity she shares with those around her every day.
We are super proud to have her as part of our team, and I have no doubt that her talent, passion and generosity will continue to inspire everyone fortunate enough to work alongside her. Bravo and thanks to for his support

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.

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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