Alice Tuyet: The Pioneer of Raw Vegan Cuisine in France
Through her school and her creations, Alice Tuyet has shaped a whole generation of plant-based chefs in France. Portrait of a quiet revolutionary.
Alice Tuyet & La Patate: From Cult Podcast to Parisian Plant Empire
Some journeys can't be explained by a CV, only by a hunger — the hunger to live fully, to nourish others, and to turn the table into an act of love.
Alice Tuyet is today one of the most luminous figures of the Parisian plant scene. Creator of the cult podcast La Patate, founder of the Daimant Collective group — Plan D, Faubourg Daimant, Daimant Saint-Honoré —, she is an authentic voice who has rallied people well beyond the vegan circle. Her secret? Contagious energy, disarming honesty, and a deep conviction that food is the most beautiful language of love.
From HEC to the Kitchen: A Rebirth Through Plants
Alice's story begins in a kitchen — her Vietnamese grandmother's kitchen. She arrived in France after the Vietnam War, became a restaurateur in Garges-lès-Gonesse at L'Auberge du Bonheur, and passed on the essential:
"Feeding someone was saying 'I love you'. And eating was answering 'I love you too'."
This philosophy infuses everything Alice does.
Graduate of HEC and Sciences Po Paris, she first led a digital marketing career in Zurich, in the comfort of large corporations. On paper, everything was perfect. Behind the scenes, another story: depression, anxiety disorders, bulimia. Food becomes both relief and punishment.
By turning to conscious eating, personal development, and a joyful spirituality, she begins her healing:
"I long believed my confidence came from my accomplishments. I am now convinced it comes from the ability to get back up from my dark passages."
The click is radical: she leaves Zurich, the comfortable salary, the safety — to return to Paris to cook, welcome, and create.
La Patate: The Masterpiece Podcast
In 2019, Alice launches La Patate, subtitled: "Tell me what you eat, I'll tell you who you are."
The concept: every week, a personality shares their childhood recipes, favourite dishes, and table rituals. Chefs, entrepreneurs, artists, designers, athletes: all open up with rare intimacy.
Alice doesn't do interviews, she creates conversations. The tone is warm, curious, deep, often funny. Food becomes a mirror of identity, culture, vulnerability.
"Eating is a committing and committed act that reaches far beyond the edge of a plate."
Within three years, La Patate established itself as an essential appointment of the French food scene, available on Spotify, Apple Podcasts, Deezer, and Ausha.
The Daimant Collective Empire
Plan D — the trigger
In 2021, Alice opens Plan D, steps from the Canal Saint-Martin (Paris 10e). Concept: a plant street-food that apologises for nothing.
The famous multicoloured "dwichs" — yellow, green, red — change with the seasons and become objects of culinary desire. In the kitchen, chef Joris Lebigot, formerly of Stéphanie Le Quellec's La Scène, brings technique and rigour.
Success is immediate: queues, enthusiastic reviews, lightning word-of-mouth. Plan D proves that plant cuisine can be indulgent, colourful, irresistibly cool.
Faubourg Daimant — the elevation
In 2023, the group moves up a level with Faubourg Daimant, rue du Faubourg Poissonnière (Paris 10e). Street food gives way to an elegant plant bistro over two floors, designed by architect Chloé Leymarie: "elegant, discreet, timeless".
In the kitchen, chef Erwan Crier. In the dining room, Maria Zanotelli. On the menu: a hedonistic cuisine of sauces, jus, and craft, rivalling the best Parisian bistros.
The "cheeky" croquettes — smoked tofu, shallot confit, mushrooms — become cult items. The "vegetable carcass jus", the ravigote sauce, every dish shows that one can be 100% plant-based and 100% indulgent.
"There is no reference to veganism because I don't want to polarise; I want to practise inclusive hospitality."
Alice doesn't brandish slogans: she opens doors.
Daimant Saint-Honoré — the conquest
The latest: Daimant Saint-Honoré, on Place du Marché Saint-Honoré. Daimant Collective enters the posh districts.
Red-lacquered walls, XXL wooden bar, tablecloths: a decor that tells a story. The group now counts around forty collaborators.
In the shadows, an essential pillar: Christian Stori, Alice's husband, who handles administration, accounting, and finance — "everything that doesn't show".
A Cuisine of Bridges, Not of Borders
Alice Tuyet doesn't create vegan restaurants: she creates bridges. Her strength: never opposing, never guilt-tripping, never excluding.
"I wanted a gathering cuisine, not to put 'vegan' all over the menu."
The poetic licences of Daimant vocabulary — "lentil flesh", "vegetable carcass jus" — elevate the plant without setting it against anything.
She embodies a key truth of the plant movement: joy is the best argument. Not fear, not guilt, not judgement — the pure joy of eating well, hosting well, living well.
A Model for the Joyful Plant-Based Life
From depression to a culinary empire, from inner silence to the warmest podcast on the food scene, Alice proves that authenticity is a radically powerful strategy.
Listen to La Patate. Go eat at Faubourg Daimant. And let this energy touch you: it is contagious, and it nourishes far beyond the plate.
To learn more about Alice: alicetuyet.com
Raw cacao, rich in tryptophan, magnesium, and anandamide, supports serotonin production and favours a stable, joyful mood. Paired with legumes like lentils — dear to Daimant's vocabulary ("lentil flesh") — it nourishes both the body and the sense of inner safety ideal for comforting plant meals.
Composés actifs
Vibration of a joyful Daimant-style plant meal
Unités Bovis (UB)
L'échelle de Bovis mesure la vitalité énergétique d'un aliment — plus le chiffre est élevé, plus l'aliment soutient la vitalité du corps. Indicatif, pas dogmatique.
A colourful plant meal, cooked with intention and shared in a warm place, typically sits in a high vibratory range, around 75–85 on the Bovis scale, thanks to the freshness of the products, culinary creativity, and the quality of the human relationships around the table.
Three ways to live plant cuisine
Everyday plant cuisine
Plant endured, restrictive
A plant diet lived as a punishment or moral constraint, without pleasure or creativity.
Exemples
Sad dressing-free salads, ultra-processed industrial "vegan" meals, lonely meals in front of a screen.
Effets
Frustration, food compulsions, potential deficiencies, lasting rejection of plants.
Functional plant
Decent, balanced plant cuisine, but with no real emotional or convivial dimension.
Exemples
Standardised bowls, healthy canteen menus, creativity-free batch cooking.
Effets
Stable energy, little joy or social connection, food perceived as simple fuel.
Hedonistic, relational plant
A generous, indulgent plant cuisine, designed to bring people together and tell a story.
Exemples
Plan D's colourful dwichs, Faubourg Daimant's plant bistronomy, big dinners shared between omnivores and plant-eaters with no polarising label.
Effets
Joy, feeling of inclusion, taste curiosity, open-mindedness, better relationship with the body.
The strength of Alice Tuyet's model is to pull plants out of the register of constraint and place them in that of shared pleasure, where the vibration is highest and most sustainable.
“Eating is a committing and committed act that reaches far beyond the edge of a plate.”
Écrit par
Virgile
Chef & Chercheur en nutrition végétale
20 ans de recherche. Chef résident Maison ilā (The Times Top 50 World Spas). Fondateur levegetalien.fr. Je formule des aliments qui transforment ce que nous ressentons et pensons.
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