Ora Farmhouse at the Pavillon du Lac, a vegetarian culinary show and edible paintings right on the table

If you're still stuck in the mindset that vegetarian cuisine is boring, uninteresting and lacking in flavor, here's a restaurant that's sure to change the minds of even the most reluctant vegetarians.

After a first year in the Caserne, Ora Farmhouse has now set up shop in the heart of the Buttes-Chaumont, in the magnificent Pavillon du Lac. Regardless of the location, this astonishing restaurant continues to amaze us, even at weekends, with its sparkling brunch. Rediscover our test ofOra, period La Caserne, below!

Here, the watchword is simple: make vegetarian cuisine gourmet and appealing, and prove A+B that it's sexier than ever. To this end, Chef Saayaan has devised a veritable culinary show. Every evening, the chef from Nice, a self-taught chef trained between two trips to Asia, works the vegetables right at the guests' table, during a second service to the sound of live artists, or during a quieter, more confidential first service.

The result is a colorful, ephemeral tableau, composed of mashed potatoes, roasted vegetables and pickles. The chef then puts the finishing touches to these edible creations, sublimating them with roasted seeds, a virgin sauce, a dash of punchy condiment, and it's time to enjoy them directly on the parchment paper, which is then removed between starters, main courses and desserts, so as to start from scratch and not alter the flavors to come.

On the evening of our visit, the unique, blind menu, which was very copious, featured a perfect egg, asparagus hummus and socca chips, and a revisited radish-butter as starters, followed by a bevy of colorful and frankly tasty dishes: romanesco cabbage, onion, peas and cebette purée; burrata topped with pistachio and beet pesto; sweet potato fries dipped in spicy mayonnaise; and teriyaki grilled cucumber.

A lemon cream with fresh clementines, roasted clementines and rosemary; and a white chocolate cookie with mocha sauce and a crème montée that's truly naughty. Raw produce, obviously in season and as organic and local as possible , is not offered unprepared and without thought. On the contrary, it is cooked, raw, lacquered, puréed and used in its entirety with a view to reducing waste and protecting the environment and its offerings - vegetable trimmings, for example, are transformed into chips.

• To be read
• Vegetarian and vegan restaurants in Paris, our best addresses
• Vegetarian restaurants in Paris, our best addresses
• Vegan restaurants in Paris, our best addresses

At lunchtime and on weekends, Ora transforms itself entirely, becoming an ethical canteen with traditional service on the one hand, and offering an affordable brunch on the other, to be enjoyed on the large terrace with friends or family. A restaurant that will definitely change your mind about vegetarian cuisine. So, what time of day are we going to discover this new gourmet spot?