The 17 Best Vegetarian in France

A greenhouse with timber arches sits on top of a contemporary building, growing its own herbs and berries while offering a panoramic view over Nantes. The creative tasting menu from chef Sarah Mainguy leans heavily plant-based, with Scandinavian and Asian currents running through it, and holds a Michelin star. Expect dishes that read like riddles and resolve into something delicate and precise.

Eight full-time gardeners tend the kitchen garden here, which tells you most of what you need to know. La Chassagnette is a Michelin-starred restaurant in the Camargue where the farmhouse sits inside three hectares of permaculture gardens, orchards, beehives, and a tropical greenhouse. Chef Armand Arnal runs two set menus, one of them vegetarian, shaped by whatever the land is doing that day, with the occasional quiet nod to Japan.

A Michelin-starred vegetable restaurant in Nice where the menu is a single set of whatever the kitchen garden offered at its peak that day. Bruno Cirino and his team have built the whole thing around local organic produce, coaxing something quietly extraordinary from garlic, olive oil, artichokes, and basil. The room is small, the price is not what you'd expect for a star, and the wine list runs the same way.

A cream façade on rue du Helder opens into two rooms: a fine dining restaurant upstairs with emerald banquettes and a backlit marble counter, and a cave à manger downstairs for something looser. The kitchen is entirely vegetarian or veggie-seafood, with plants carrying every course. The mural alone is worth studying while you wait for whatever the team is doing to celeriac this season.

Named for the Norse goddess of nature, this compact vegetable-forward restaurant in the Saint-Charles neighbourhood builds its menu around produce treated with the same care usually reserved for premium proteins. Fish from the Saint-Jean-de-Luz market makes occasional appearances, but vegetables carry the room. Diners at the same table share plates, which either sounds like your thing or it doesn't. Natural and organic wines come by the glass, chosen and poured with evident enthusiasm.

Stone vaults overhead, a converted village inn on the southern edge of the Causse du Larzac, and a surprise set menu that changes with what the surrounding land offers. The chef came to this remote spot to cook her way, which means foraged mushrooms and plants doing most of the heavy lifting, and a dessert rooted in her Malagasy heritage. The Michelin Guide awarded it a Bib Gourmand, and the drive out past Navacelles is part of the deal.

A converted winegrower's house beside a former railway line turned greenway, with exposed stone, heavy beams, and a pewter counter to greet you. The Belgian chef came up through Fontevraud before planting his own kitchen garden and truffle farm here, and the creative bistro cooking runs almost entirely on what's pulled from the ground that morning. Local poultry and cheese fill in the gaps, but vegetables are clearly running the show.

Pale wood, pastel walls, and actual tree branches are doing most of the interior decorating at this vegetarian restaurant in the 6th. The chef spent serious time in Nagano, and the menu leans into miso, kombu, and shiitake alongside European produce, with seafood adaptations available for the uncommitted. It reads quietly ambitious, the kind of place where the carrot has clearly been somewhere.

A vegetarian Lebanese restaurant in the 2nd where the chef's niece, trained by her grandmother in Beirut-style home cooking, runs the kitchen. The menu reads like a greatest-hits of what Lebanon does with vegetables: shawarma built around celery and mushrooms, lentil balls simmered in tomato sauce, a cauliflower take on baba ganoush they've named mama ganoush. Prices are gentle, the room is spare and calm, and booking ahead saves the trip.