The ultimate vegan guide to Paris: part 1 – HotVog

MyFrenchLife™ - - Ultimate vegan guide - Paris - HotVog
Veganism is becoming more popular every day. And Paris is certainly keeping up with the movement!

Whether you’re vegan or simply interested in vegan food, this city has a lot to offer.

This guide to eating vegan in Paris will help you choose where to eat, and even give you ideas of what to cook for yourself!

Thanks to the collaboration of vegan restaurants across Paris, we’ve compiled a guide containing recipes and recommendations to fulfil all your vegan needs.

MyFrenchLife™ - - Ultimate vegan guide - Paris - HotVog

So, let’s go!

Welcome to part one of this vegan guide, starting with the lovely HotVog.

HotVog: the champion of vegan hot dogs

HotVog opened its doors in spring of 2017 and has been blessing us with delicious, plant-based hot dogs ever since.

Inspired by the American-style hot dog, you can choose your seitan sausage to be topped with onions, pickles, guacamole and more! They even have the option to add vegan cheese.

My personal favourite is the spicy sausage accompanied with as many toppings as possible (I love the crispy onions), plus vegan mayo.

And it’s not just hot dogs! You can choose a menu and add drinks, crisps and even fresh baked goods.

The restaurant may be small with limited seating, but it’s located just steps away from the beautiful Luxembourg gardens. Grab a hot dog and enjoy your vegan lunch with a view.

You can also find their food stands in the Jardin d’acclimnation and the Aéroville shopping centre.

10 bis Rue Vavin,
75006 Paris, France

HotVog’s recipe to share: make your own hot-dog buns


  • 180ml of plant milk (this can be replaced by water)
  • 1 sachet of Baker’s yeast
  • 400g of flour
  • 40g non-refined demerara sugar
  • 1 tsp pink salt
  • 25g olive oil

For the shine

  • 5 tbsp plant milk
  • 2 tbsp non-refined brown sugar


  • Mix the yeast into the milk; the milk should be at room temperature or slightly warmed. Be careful to do not use hot milk – this could kill the rising agents in your yeast.
  • Add the sifted flour, oil, sugar and salt. Knead either by hand, or with a food processor for 5 mins. Do not over-knead the dough, it will make it heavy and elasticated!
  • Moisten the dough and leave to stand at room temperature, or in a warm (but turned off) oven.
  • Let the dough stand for 1-2 hours. It should double in size.
  • While the dough is resting, you can prepare the hot-dog moulds. It’s very simple – you just need to roll 4 sausage-shaped casts out of aluminium foil. Place these on top of a baking tray lined with parchment paper.
  • Take your well-risen dough and break into 6 pieces. Form your 6 hot-dog buns.
  • Place on the baking tray between the aluminium rolls.
  • Brush the buns with the milk/sugar mixture and leave to rise for another hour.
  • After the final rise, cook the buns at 200?C for 10 minutes.


HotVog’s recommendation

HotVog recommends us to check out the chef Sebastien Kardinal, with whom they’ve collaborated.

MyFrenchLife™ - - Ultimate vegan guide - Paris - HotVog

This Paris-based vegan chef specialises in creating delicious vegan meat alternatives.

His cookbook, ‘Ma petite boucherie vegan’, has been a great success. Now we can all try cooking delicious vegan meals at home!

Thanks, HotVog, for participating in this MyFrenchLife Paris vegan guide.

We hope people will continue to enjoy your delicious recipes and those all throughout Paris!

Have you ever treated yourself to lunch from HotVog? Thinking of visiting the next time you’re in Paris? Say ‘Hi’ from us! Share your thoughts in the comments section below!

Image credits
1. via HotVog
2. via Instagram
3. Sebastien Kardinal via Facebook

About the Contributor

Lauren Smith

I'm a recent King's College London graduate where I studied French and Philosophy. After a year abroad in Paris at the Sorbonne studying French Literature & I've just moved back to begin the next chapter in my life. I'm a (very!) passionate vegan who loves discovering all the best places to eat in every city I visit.

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