For Veganuary 2023, Visionnaire Bistrot in Milan and its Michelin-starred chef have come up with a plant-based menu with vegetarian dishes, ideal especially for a light and tempting lunch break: the perfect combination of taste and sustainability.
The philosophy of the bistrot and of its cuisine
Visionnaire Bistrot is a spokesman for Italian gastronomic culture: beauty, exaltation of Italian savoir faire and hints of the past. The vision of Michelin-starred chef Filippo Gozzoli evokes that intimate atmosphere in which taste is fully exalted, now lost in bigrestaurants.
Sustainable lifestyle also in the kitchen
For this menu we start from the consideration and thought that being a friend of the Earth means adopting a more conscious and sustainable lifestyle also in the kitchen.
Because our food choices have an impact on the Planet!
We wanted to create a place and time to experience the synergy between delicious local raw materials and the experimental curiosity of new flavours and combinations.”
This is the meaning of Veganuary, the event that for the past nine years has motivated people to follow a vegan lifestyle starting in January, with the hope that it will continue throughout the year.
The plant-based menu
To combine taste and sustainability, at Visionnaire Bistrot in Milan , Chef Filippo Gozzoli offers a plant-based menu for lunch, with seasonal vegetables and proteins of vegetable origin.
Respect for nature and creativity are the main ingredients of the dishes, the result of a careful search for the perfect balance.
For a cruelty-free diet
Minestrone with seasonal vegetables
Green bean salad with saffron potatoes, red onion, cherry tomatoes and tangerine and
Balanced flavours according to the umami principle.
For a vegetarian diet
Spaghetti alla chitarra with tomato, goat cheese and lemon
the tomatoPinsaRomana with bufala mozzarella and basil Two delicious vegetarian dishes, in addition to pasta ditalini with lentils and vegetables.
Sweet and sourBeetroot with salted lemon, mango and pine nuts, and Spelt salad with tomato, oriental-mix, prawns, celery, Parmesan cheese and sweet and sour onion.
Two recipes of international inspiration that express Chef Gozzoli’s idea of cooking very well.
Whether for lunch or dinner, the element which characterizes Visionnaire Bistrot’s offerings is conviviality: all courses, in fact, are served together so that guests can share them, creating an intimate and familiar atmosphere.