Chef’s Substack
Chef Alexis GauthierStories, recipes, and reflections from Michelin-starred vegan chef Alexis Gauthier — where food, culture, and ethics meet.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 84 | Subscribers | Read | chefalexisgauthier.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Faux Gras 2.0
I understand that many of you won’t be able to visit Gauthier Soho this Christmas or purchase our faux gras for economic reasons or because you live too far away. So here’s my recipe – the real one. The one we’ve developed with my chefs and...
Why Hurting Animals Will Soon Feel Unthinkable
Lately, I’ve found myself returning to a question that feels both uncomfortable and revealing, a question that sits quietly beneath our choices yet rarely receives the depth of reflection it deserves: why is it that we admire strength, yet ...
London’s Hottest Dish Is a Baby Pig. We Need to Talk.
A recent piece in the Evening Standard titled “How suckling pig became the hottest dish in London” confirms what the restaurant world has been quietly encouraging: the whole roast piglet is not just back — it’s fashionable, Instagrammable, ...
A Modern Kebab Meets a Pre-Modern Argument
There’s something oddly strange about stumbling onto a food-trend piece in 2025 that treats octopus intelligence as if it were a sentimental fad. Yet that’s exactly what happened this week in The Times, where Sidonie Wilson reviewed Camden ...
Authors
The writers behind this newsletter.
Classically trained French chef on a mission to recreate French gastronomy free of animal products. I think, I write, I test and test and test again.
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