Baptiste Renouard has always incorporated plant-based cuisine into his menus. This year, he is taking it even further by offering a vegetarian fine dining menu, Sentiers – with a vegan option as well – designed to introduce non-vegetarians to a different yet equally indulgent way of eating.

One such example is his morel mushroom stew. Selected for their texture, which resembles certain meats, the morels are served with cubes of raw yellow wine jelly infused with licorice and a concentrated Paris mushroom jus, reminiscent of a traditional meat sauce. The dish is further enhanced with small cubes of raw apple, whose acidity is amplified by apple cider vinegar, creating a surprising and intriguing experience—even for meat lovers.

Fermentation also plays a key role in his cuisine, elevating plant-based ingredients to new depths of flavor across all seasons. Serving white asparagus in winter gives the dish a unique aura—a dream of spring in the heart of winter, says Baptiste Renouard. Similarly, he has developed a fermented apricot creation, served as an amuse-bouche with miso ice cream and a highly peppery nasturtium coulis.