This is what you get when you combine French cooking rooted in traditional technique, modern edge and plant-based ingredients.
Mange Tout's foray into full-on vegan evenings has wowed every single guest. Read on to find out why.
Fixed price tasting menu comprising delicious dishes with locally-sourced and natural focus and drinks. To keep up to date with further events, sign up to Veeg via the home page.
- Roots, coriander and coconut veloute
- Banana blossom tempura, kimchi and sweet potato (pictured above)
- Jackfruit and lentil bourguignon served with carrots, mushroom, turnip and fondant potato
- Vegan cheeseboard that rocked the evening
Why Mange Tout
Purchased in summer 2019 by Head Chef, Greg and front of house Ben, from the original owner, this cool-but-welcoming French restaurant based on Trafalgar Street just minutes from Brighton Station is where it's at for top-end culinary delights. Vegan or not.
Turn up unannounced on a weekend at any time from brunch to dinner and you'll be lucky to get a seat (although they'll do their best to accommodate you). Booking ahead is advised.
Mange Tout's die-hard local fan base go there for guaranteed top-end natural, seasonal and, where possible, locally sourced food and drink. They make their dishes from scratch on-site (the kimchi is a must-try).
Head chef and now owner, Greg, takes pride in the precision of the cooking he does and the results really show it. Mangetout has its own style and edge.
If Ben's working (which he usually is 😉 he'll tell you, with pure passion, about what's in front of you and happily recommend a wine (or 3), knowing every detail there is to know about its production, flavours and pairing.
You'd think, reading the above, you'd be paying out an arm and a leg for this. You'd be wrong. Mangetout is accessible.
Vegan soiree: what the foodies think
Creating outstanding plant-based dishes could be daunting for chefs that are used to cooking with meat, cream and animal fats. Greg's creations have shown that you can retain richness and flavour without needing to draw on animal produce.
We invited vegan and non-vegan foodies to the launch of the first night. They were all blown away. (All comments are unsolicited 😉
The king oyster mushroom risotto was one of the favourite dishes of the first nights. Alex Higgs (@foodandfoliagebrighton) said:
...you need this in your life! [The scallops] were cooked to perfection in a rich, garlicky risotto, packed with flavours of tarragon and vegan parmasan. Was the best risotto I think I've ever had.
Local chef, Charlotte Kjaer who put (now closed) Canna Kitchen on the map for vegan culinary delights said:
The menu was well thought out and perfectly balanced. Every dish was cooked exceptionally well with perfect flavour-matching and seasoning....the banana blossom was some of the best I've had.
Attempting a vegan cheeseboard is a risky task for any chef. With oat milk now firmly established in the plant-based world as a viable, non-separating replacement for cow's milk, cheese is sited as one of the number one things that stops people from going full-on Veeg.
The second evening's final plate was a cheeseboard and had Hayley asking about a cheese-making class. Bring it on:
[The cheeseboard] was seriously good! Had that 'lingering in your mouth' thing going on. Yes, you could feel the cashew if you tuned into it but I would say it could pass for dairy. It's very hard to get right. And this is right.
Mange Tout Brighton details:
+44 1273 607270