Sezono, generous and inventive vegetarian cuisine

Hair Manon C. · Photos by Manon C. · Posted on June 2, 2022 at 3:08 PM

A true restaurant-market, Sezon highlights an inventive and resourceful vegetarian cuisine, to be enjoyed on the pretty sunny terrace.

Vegetarian cuisine is more popular in Paris than ever before, and Sezono is one of those places that delights vegetarians, the curious and gourmands of all kinds with whole vegetable recipes.

It is between two confinements that Ai Loan Dupuis and son companion, Hakim El Bourdecide to open an establishment that links their two passions: cooking, of course, but also ecologyand in fact, the new ways of cooking committed and responsible, all in environmentally friendly.

SeasonSeasonSeason

Trained atFerrandi Schoolto chef of Franco-Vietnamese origin imagine, at Sezono, a vegetarian, creative cuisine and especially approachable, made from organic, seasonal and local productscoming directly from small producers in Ile-de-France. Throughout the day, the restaurant – which means season in Esperanto – thus offers three tempting formulas.

Noonon pick on the slate what a change every weekor we opt for the breakfast formula at 14 € which includes a starter, main course and dessert. Choice of soups, gazpacho, cakes, pies, salads, and hot dishes that we’ll talk about in more detail. In the evening pe opt for plates to share, between € 6 and € 13.

SeasonSeasonSeasonSeason

Another gourmet highlight of the week, the balanced brunch at the weekend Care includes all-you-can-eat hot and fresh beverages, mini kebabs, pancakes, fries, vegetable acres, greens, seasonal soup, cake, compote and homemade granola, all for 27 €.

And to fill up on good things, Sezono has small stalls in her breast on care one finds fresh fruits and vegetableslegumes, cereals, but also groceries to buy at home!

SeasonSeasonSeasonSeason

Turn our part, we took advantage of the beautiful Parisian sun to discover Sezono on its own nice wooden terrace, at lunch. On our way, no lunch formula exceptionally, the evening plates to discover a few hours in advance.

One glances quietly at the slate while sipping one cold-extracted seasonal fruit and vegetable juices and filled with vitamins, the small plus of the restaurant. Otherwise, you can opt for one nature french winea craft beer from Ile-de-France or another cocktail or one mocktail house.

SeasonSeasonSeasonSeason

We begin our feast with the mixed fries (€ 9), a crunchy mix of panisse fries and of halloumi fries de la Laiterie de Paris, our cute little peach, to soak in a aioli houseand by the pâté in crust very light from the House (9 €) with green asparagus, cauliflower, bear garlic pesto and thyme jelly. Note that Sezono offers, throughout the year, a pâté in crust made from seasonal products.

Impossible also of resistance towhole artichoke in the heart filled with a raw herbal cream. Another originality, the champillettes (€ 7), from vegetarian rillettes to pleurotes, shiitakes and mushrooms from Paris from a mushroom stand installed in a car park in the 18th arrondissement of the capital – yes yes!

SeasonSeasonSeasonSeason

Put auxiliary plates! On the good advice of the chef, we treat ourselves to the vegetarian kebab (€ 12), the flagship dish of Sezono. Inside, a slice of pleurotus with well-roasted spices as meat – the dupe works perfectly! -, a white yoghurt sauce, pickles for acidity, crudities for freshness, and panisse fries as a side. The kind of dishes that will convince the last refractory to vegetarian cooking.

Cracks are also poured on them green asparagus (€ 14) topped with a virgin bear garlic sauce – this is the season, not to our displeasure – before allowing us a small dessert, although we don’t have much left of dishes so everything was served generously. So it will be one apple rhubarb tartlet (6 €) married to a whipped cream with sumac and an almond caramel. A delicate little note to end this vegetarian lunch delicious!

What test was performed in a professional invitation. If your experience differs from ours, please report it in the comments.

Leave a Comment