At La Réplique, plants that touch
Today, we’re stopping off at the theater’s restaurant Saint-Gervais which offers a 100% vegetarian lunch menu. In the kitchen, chef Laura Vaissade highlights seasonal vegetables, crisps up dried fruit and invites us to rediscover spices. On arrival, we enter a large sunny terrace, where parasols offer shade to those who want it. The vegetation resembles a vegetable garden, giving you the impression of being in a friend’s backyard. The service is welcoming and kind, and the staff come to meet us with infectious good humor.
Soup of the day
On the menu, only one starter: the vegan soup of the day, with fennel, dill and orange. A bold, unusual trio, very interesting to discover. The fennel adds a nice roundness, the dill gives a singular aromatic touch and the orange is there to add a touch of acidity. An original and successful appetizer.
Then comes the vegetarian plate “la réplique”, featuring several delicious preparations. First, a rosemary-fermented socca, a thick chickpea-flour pancake, nicely toasted on the edges and soft on the inside. Next, creamy labne topped with sunflower seeds toasted with tamari, and braised fennel and leeks. All served with a salad of white beans, olives, celery and parsley.
Braised vegetables
A balance between the depth of the braised vegetables, the crunch of the toasted seeds and the freshness of the salad. Put it all together on the socca to enjoy a harmony of flavors and textures to die for. Each ingredient is enhanced by spices, aromatic herbs and a preparation method that allows it to deliver its full potential. A plate that perfectly illustrates the gourmet creativity of plant-based cuisine. One thing’s for sure, once you’ve tasted it, you’ll want to come back and discover the following week’s menu!
