The 9th arrondissement of Paris has always been known for its opulent theatres and opera houses. But now it’s forging a new fiercely eco-friendly identity as Paris’s “Veggietown,” revolutionizing traditional recipes with cashews, coconuts, and avocados in abundance.
Le Potager de Charlotte (12 Rue de la Tour d’Auvergne, 75009) is a fabulous vegetarian restaurant in the 9th arrondissement, serving up seasonal and local produce in innovative ways, all 100 % vegetarian and homemade. One of their most creative starters is the “rice and chickpea pancake,” complimented by espelette pepper and roasted squash seed.
- Chef David Valentin making pancakes |© Marine Chapon
Cashew cream and chives
Avocado sliced “egg style”
The traditional sliced egg is replaced with sliced avocado in this vegetarian menu, the avocado’s green fruit replacing the egg white around what would traditionally be the egg yolk. The smooth fruit is then layered with a delicious helping of hummus and the tang of turmeric. The design is similar to another of their popular starters, the “roasted carrot” spiced with Cremona mustard, cumin, and paprika.
- Chef David Valentin making egg style |© Marine Chapon
Butternut squash cream
When you finally get to the main course, you should try the green lentil dish topped with grilled wild (handpicked) mushrooms, and smothered in “butternut squash cream.”
- Chef David Valentin making lentils |© Marine Chapon
This restaurant is a big fan of butternut squash, as well the sweet potato. And while a side dish of plain mashed potatoes hardly sounds very enticing, here you can try sweet potato mash topped with Tamari cream, sweetened with sun dried tomato, then finished with roasted peanut and fresh cilantro.
Roasted sunflower seeds
If this isn’t enough to tempt your tastebuds, then the caramelized red onion accompaniment sprinkled with roasted sunflower seed and fresh chervil should definitely do the trick.
Red quinoa salad
Never has a side dish of salad been more enticing than the red quinoa salad, packed full of the fruity experimentation of red pear and dry grape, sprinkled with pea seeds, fennel, and grilled hazelnut.
- Red pear |© Pixabay
Cashew and lemon cream dessert
One of their most popular desserts is the cashew and lemon cream delight, dribbled in blueberry syrup and goji berries. The dessert is fierce proof that buckwheat can be used in any dish—starter, main, or dessert—here being grilled. They also have other desserts, like chocolate cream, topped with roasted hazelnut, and coconut chantilly.
Chef David Valentin making cashew and lemon dessert |© Marine Chapon
Coconut milk yogurt
This coconut milk yogurt is drizzled in a tangy fresh mango sauce, dappled with sesame seeds, and finished with raspberry and lemon zest. As well as being vegan friendly, it is said that consumption of coconut milk can help protect the body from infections and viruses.
- Chef David Valentin making yogurt |© Marine Chapon
There’s also the popular Supernature restaurant nearby (8-12-15 Rue de Trévise) where the founders, Clémentine et Christophe, delight in a similar creative invention.
Coconut milk desserts
The often seed-topped desserts here are deliciously made from coconut milk, promising an explosion of creamy delight in your mouth. They also pioneer a fabulously filling chocolate brownie made of granola and a “Miel de Châtaigner” dessert (honey of chestnut), topped with goji berries, as well as a range of fruit salads.
- Coconut milk dessert |Courtesy of Supernature
Roasted sweet dumpling
This place enjoys spicing up lentils, grains, and intriguing vegetables like patidou (sweet dumpling) in their “patidou farci” dish for a healthy, wholesome, and tasty meal. Often, they turn to the influences of Thai cuisine as in their “Pot au ‘Pho'” and their love of lime.