In Part 1 of this Unfiltered Eats: London short film, Michelin-trained chef Alexis Gauthier prepares one of his signature seasonal dishes using the freshest asparagus from New Covent Garden Market — paired with his house-made seaweed caviar.
He shares his philosophy on seasonal cooking, the importance of indulgence without animal harm, and how creativity can thrive inside culinary limits.
This is not just about vegan food — it’s about craft, sustainability, and shifting the culture of fine dining.
📍 Filmed at: Studio Gauthier, London
🌿 Featuring: Seasonal British asparagus, house seaweed caviar, wholefood fine dining
🎥 Part of our Unfiltered Eats series — real chefs, real stories, no filter.
🔔 Subscribe now for more chef-led episodes that explore the future of food.
5 Comments
Amazing, this looks so delicious ❤
Love the content, this looks so good!
So… instead of choosing a product with a single ingredient – meat, fish, or poultry – something 100% natural and easily digestible for your body, you go for something made with 20 ingredients, 18 of which we can’t even pronounce? Brilliant choice… if your goal is to shave years off your life!
its 2025 mate just say your gay
think i'll have some fish or pork or lamb or beef laced in butter with cheese , thanks