Nathalie Merle / We Animals
In the heart of London, Chef Alexis Gauthier delivers a unique vegan fine dining experience.
Opened in 2023, Studio Gauthier is a restaurant where French-inspired gastronomy meets plant-based innovation. The intimate space he’s created redefines the limits of vegan cuisine and makes a strong statement for animal advocacy.
“Everything Chef Gauthier and his team do is for the animals. They make no excuses and hide behind nothing. They are all in.” — Nathalie Merle, We Animals photographer
Photographer: Nathalie Merle
A Menu That Delights
Studio Gauthier’s menu is an artistic blend of flavours, textures, and culinary ingenuity with deep French roots. From pastries to sushi, each dish is a testament to Chef Gauthier’s commitment to animal-free dining.
Nathalie Merle / We Animals
Nathalie Merle / We Animals
The restaurant offers various creative options for sushi lovers, including crispy vegan tuna rolls, tofu crab and sesame rolls, and Nigiri topped with avocado, aubergine, or vegan salmon. The “Bottomless Sushi” experience (£34 per person) allows diners to eat their fill, while the “Omakase Sushi Experience” delivers a curated selection of the finest menu highlights.
The larger plates are equally impressive. The Kolhrabi De La Mer, a seafood-inspired dish, pairs kohlrabi with a rice paper flower chip, spinach, and a rich vegan butter sauce. Another standout is the 3D-printed plant-based meat flank, served with vibrant vegetables and a multi-layered fried potato side. Desserts bridge French and Asian influences, with options like the Louis XV dark chocolate cake and the tropical mango sorbet with vanilla lychee.
More Than A Meal
At its core, Studio Gauthier is about creating a compassionate world. This ethos shines throughout the dining experience, from the carefully crafted dishes to the messages of advocacy woven into the restaurant’s identity.
Chef Gauthier’s dedication to animals is uncompromising and deeply personal.
“When I closed the book [Antispéciste by Aymeric Caron] from what I read and what I knew, it was impossible for me, not as a chef, but as a human being, to carry on doing what I was doing, knowing about animal consciousness and the impact… I couldn’t have carried on looking at myself in the mirror.” — Chef Alexis Gauthier
Nathalie Merle / We Animals
Nathalie explains that Chef Gauthier is able to see the future of food like few can. This commitment extends to every aspect of the restaurant’s operations. Seasonal vegetables are celebrated for their natural beauty and taste, while traditional French techniques are applied to plant-based ingredients. Whether it’s the decadence of the Warm Brioche Feuilletée or the simplicity of the Asperges Vertes des Landes, the menu honours nature at every turn.
Dining For A Cause
“There’s an engineering brilliance to his approach to French gastronomy. He’s making a definitive case for vegan cuisine.” — Nathalie Merle
While many chefs and restaurants promote veganism for environmental or health reasons, Gauthier takes it a step further. Ending animal cruelty is their mission.
The restaurant’s clientele often includes vegan diners celebrating special occasions alongside partners eager to share a high-end plant-based experience. Gauthier’s menu offers a reprieve from the frustration many vegans feel when dining out.
Nathalie Merle / We Animals
Nathalie Merle / We Animals
A Compassionate Revolution
The success of Gauthier’s plant-based sushi sparked plans for a new vegan sushi restaurant in London’s upscale Mayfair district, which opened in June of 2024. This expansion reflects the rising demand for plant-based gastronomy and Gauthier’s unwavering dedication to spreading this vision.
His work is a powerful reminder that food can be both an art form and an act of animal advocacy.
Photographer: Nathalie Merle
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