In this episode, I interview Christophe Caron, who, with his mother and father, own French vegan restaurant Delice & Sarrasin in New York.

Christophe Caron (right) with mother & chef Yvette and father Patrick.

Christophe moved from France to New York 10 years ago and spent the first few years as a fashion model, represented by top agencies Wilhemina Models and Ford Models.

After becoming vegan he began craving animal-free versions of traditional French food. So he encouraged his mother Yvette – a renowned chef in France – and his father Patrick to join him in New York to open a French vegan eatery.

Since opening six years ago on Christopher Street in the heart of the West Village, the small boutique restaurant – which serves vegan versions of beef bourguignon, steak tartare and many other delicious French dishes – has become a popular destination with locals and tourists alike.

In this interview, Christophe discusses:

• The leap of faith his parents, both about to enter their 60s, took by moving to a new country and starting a venture that hadn’t been done before

• Why location is everything and how the restaurant landed this particular property which had been closed for 25 years

• The challenges of replicating the complex flavors of traditional French dishes without animal ingredients and how they resolved them

• The pros and cons of working together in a family business and the key thing that makes it work so successfully for them

• How the business attracts and retains loyal, long-term employees – and the one requirement all staff need in order to keep their jobs

• How long it took for the restaurant to turn a profit and how it’s been funded to date

• And much more

Visit the Delice & Sarrasin website

Brands mentioned in vegan business news highlights

New Look

Vegan Society

The Kind Bride (Luxe and Kind Bridal Boutique Fair)

RESOURCES:

My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight

My book Vegan Ventures: Start and Grow an Ethical Business

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