Plant-Based Eating in Paris
Sharon Palmer shares her top tips for how to enjoy plant-based travel, eating, and adventure in Paris, France.
I spent 3 glorious days in Paris, and I can’t wait to share my plant-powered culinary adventures with you! Here are a few glimpses.
My apartment was right next to Rue Cler, a famous food market street in Paris not far from the Eiffel Tower. I walked by and glimpsed the lovely produce each day. Here’s a basket of chanterelle mushrooms, some of my favorites!
Red currants for sale at a stand on Rue Cler.
I enjoyed daily walks with my travel companions in Paris, such as this beautiful day at the Louvre.
With Peter in front of the Eiffel Tower
I was so happy to visit Alain Ducasse’s Benoit, a sweet, pretty little café. It’s like taking a step back in time, with wood paneled rooms, flowered china, delicate silver, and fabulous service. I enjoyed a lovely lentil soup and roasted beets.
Lentil soup
Roasted beets
Coffee with Madeleines
Collection of French vegetarian cookbooks
I went into a bookstore in Paris and found this great collection of plant-based cookbooks! Seems as though plant-powered eating is everywhere!
Black truffles
I made it to Paris during black truffle season! Here’s a whole treasure trove of these beauties I beheld at Pierre Gagnaire’s Restaurant. I have never eaten so many black truffles in my life. Since they are cultivated in France, black truffles are not quite as expensive, and when you order a dish with them you may get a quarter of one shaved all over your plate, not just a dusting like you would here in the states. C’est magnifique!
Paris flea market
I spent one morning at the Paris flea market. What a fabulous place! I brought home some vintage kitchen ware, some old rusty iron keys to hang on a ribbon, and an old oil painting of a farm.
We enjoyed Joel Robuchon’s delicious food of L’Atelier while in Paris. Again, no problem being plant-based!
Chestnut and hazelnut stoup with black truffles, L’Atelier
This soup was completely plant-based and was filled with the wintry flavors of roasted chestnuts and hazelnuts, with a generous topping of black truffles. Amazing!
Roasted Fall Vegetables with Black Truffle on polenta, L’Atelier
This seasonal dish was so savory and satisfying.
Fruit Sorbets, L’Atelier
This collection of sorbets included pear, exotic fruits, basil, and currant.