Faubourg Daimant, French and bourgeois vegetarian cuisine for saucing

After years of ups and downs, Alice Tuyet is finally seeing her dream come true: to give a big brother to her first restaurant, Plan D, a little stall dedicated to vegetarian cuisine as gourmet as it is naughty, a stone's throw from the Canal Saint-Martin. Far from the peaceful banks of the canal and rue des Vinaigriers, this new address is about to see the light of day. This time, we're heading for the hectic 10th arrondissement, on the equally hectic rue du Faubourg Poissonnière, to find out what it's all about fromAugust onwards.

Called Faubourg Daimant, this new Daimant Collective restaurant will have taken 5 years to see the light of day. But while Plan D was all about vegan sandwiches, this new table intends to assert itself even more, through a more elaborate cuisine, half-canaille, half-bourgeois, circa 1900, but still without any animal matter!

"Granddaughter of a Vietnamese restaurateur, I'm a self-taught cook and creative director. After years spent reconciling with my desires, overcoming my shyness and pursuing a career path that ticked all the boxes, I created Daimant Collective and Plan D to show that another model is possible, that we can do catering differently. Certified in plant-based nutrition from Cornell University, I've been a vegan for 8 years and am obsessed with animal welfare," explains chef Alice Tuyet.

Open daily, Faubourg Daimant will offer plant-based dishes that are as creative and sensual as traditional (i.e., meaty) fare. It's an ode to French bourgeois cuisine, where it's customary to saucer every last drop, and a good way to put an end to any misconceptions about plant-based cuisine. For here, sauces (glazed, brilliant, sensual) are the soul of the dishes.

• To be read
• Vegan restaurants in Paris, our best addresses
• Vegetarian and vegan restaurants in Paris, our best addresses
• Vegetarian restaurants in Paris, our best addresses

Among the dishes on the menu are broccoli guacamole (don't worry, the avocados are from the other side of the world!), sweet pepper pickles, zest, basil sprouts and cébette; croquettes cochonnes with their mushroom and smoked soybean paste stuffing, fine crispy breading and ravigote sauce; and vegetable carcass juice, seasonally adapted and cooked with roasted vegetables, reduced then filtered to obtain a sapid, full-bodied juice.

We've even been told that brunch will be offered every weekend, so stay tuned to discover this naughty new plant-based address!