airport_transferbarbathtubbusiness_facilitieschild_activitieschildcareconnecting_roomcribsfree_wifigymhot_tubinternetkitchennon_smokingpetpoolresturantski_in_outski_shuttleski_storagesmoking_areaspastar
Sign In
Chef David Valentin making lentils |© Marine Chapon
Chef David Valentin making lentils |© Marine Chapon
Save to wishlist

How This Parisian District is Starting a "Veggietown" Revolution

Picture of Jade Cuttle
Updated: 11 June 2018

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.

Rice and chickpea pancake

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.

Chickpea and rice Pancake
Chef David Valentin making pancakes |© Marine Chapon

Cashew cream and chives

This “rice and chickpea pancake” starter is topped with fresh chives and cashew cream—an ingenious veggie use of cashew nuts. Not only do vegan-friendly cashews have a lower fat content than most other nuts—approximately 82% of their fat is unsaturated fatty acids—but studies show that when added to a low-fat diet, they can help to reduce heart disease, and are especially good for people with diabetes.

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.

Egg style avocado
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.”

Green Lentil-min
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.

fruit-2429368_1280
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.

Cashew & Lemon creamChef 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.

Coconut PannaCotta-min
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.

IMG_0007R
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.