FOOD & DRINK
Haute veganism Vegan dining evolves from earthy-crunchy to exclusive.
THE FUTURE 100 100
A swath of Michelin-starred restaurants and top chefs are going vegan, giving vegetables the rarefied and gourmet status once bestowed on meat.
Previously renowned for its duck, lobster and foie gras dishes, the three-
Michelin-starred Eleven Madison Park reopened in June 2021 after lockdown with a fully plant-based menu. “The future for me is plant-based,” said head chef and owner Daniel Humm.
Geranium, a three-star-Michelin restaurant in Denmark, announced in
November 2021 that it would remove meat from its menu. Voted the secondbest restaurant in the world in October, the restaurant is refocusing on plant-
based and pescatarian dishes. “I feel like we need a clean slate,” head chef and
Mushroom dish at Eleven Madison Park. Photography by Evan Sung