By: Shriya Swaminathan
When a country that takes pride in its buttery pastries and meat-centric stews becomes home to it’s first ever Michelin Star Vegan Restaurant, it’s time to pop that vegan bubbly! ONA’s Head Chef Claire Vallée’s perseverance to bring her plant-based passion to our plates is certainly an inspiration to all visionaries, and her restaurant’s recent accolade is a testament to her commitment for an ethical, sustainable future for food.
After graduating with a degree in Archeology, Vallée decided to take time off to earn and save some extra money. What started as a part-time kitchen job before resuming her archeological ambitions, evolved into a fierce passion for gourmet cooking. Vallée’s drive to hone her craft took her to Thailand, where she sought to refine her skills in the local cuisines. As she learned about the magical aromas and flavors of spices, vegetables, and herbs, her diet began to shift towards plant-based. Upon returning to France, she continued to center plants in her dishes, eventually stumbling upon veganism- her choice was a no-brainer. Vallée’s mission to bring delicious vegan food to her community of culinary connoisseurs was simple- to deliver “an ethical cuisine, respectful of life and of the planet.” However, seeking a loan from a traditional bank was a challenge given the skepticism centering vegan French food. Vallée’s determination did not fade- she launched a crowdfunding campaign, welcomed volunteers, and received funding from Société financière de la N.E.F. (la NEF- a financial cooperative offering assistance for projects with social, ecological or cultural value). Driven by community spirit and compassion, ONA was born!
ONA, which stands for Origine Non Animale or Non-Animal Origin, is nestled in the small French village of Arès, near Bordeaux. Chef Vallée opened the doors to her establishment in 2016 and has been taking creativity to a whole different level ever since. The ONA concept is to deliver a holistic gastronomic experience appealing to all senses. Their menu showcases seasonal produce that is plated to an artist’s perfection and packed with delightful flavor. Some featured specialites on their seven- course menu include yellow zucchini ravioli with black truffle gnocchi, a Swiss chard ballotine with vegetable ricotta, a fascinating flavor combination of fir, boletus mushroom and sake, and so much more!
They are currently closed during the pandemic so till it’s safe to resume our taste bud guided- travels, following the happy team’s accomplishments on Instagram should suffice!
Image Sources: ONA
