Vromage Restaurant: The Emboldening of Veganism

When my friend of thirty years Tony Cacciotti told me he had discovered a vegan restaurant I just had to visit, I took him at his word, and, my god, was he ever right! I am speaking of Vromage, in West Hollywood on Sunset, where its sole owner, operator, and creator Youssef Vromage is expertly conceiving and serving vegan delicacies which even carnivores will crave! I, Murray Rosen, FVM Global Magazine’s Vegan at Large also known as the Gallivanting Gourmand, have sampled vegan food around the world (so you don’t have to!) and I place Vromage at the top of my list.

Vegan food has of late undergone an exponential growth in popularity and acceptance, and for those who want to be in the forefront of this taste explosion, Vromage is the place to eat. This is all due to the magnificent efforts of Youssef, the creative force behind the truly delectable and delightful dishes you will encounter. This is a man who loves food and loves to cook, and infuses his passions into his exquisite culinary presentations.

After a lively conversation with our most convivial host, I imbibed some fine artisan water in eager anticipation of our first course, a perfectly concocted French onion soup made with a broth of vegetables and porcini mushrooms, and served with vegan Vromage cheese. The vegan cheese is the trademark of the house, and Youssef is world renowned for his vegan cheeses. That reputation is well-earned because his cheeses are indeed extraordinary.

Next came a caprese with Vromage mozzarella cheese made from macadamia and cashew nuts served over organic tomatoes and Vromage pecorino pesto. Wow!

And then came Oysters Rockefeller stuffed in a ceramic shell with mushrooms and spinach topped with Vromage suisse cheese. All this delight in a vegan context!

Followed by pate foie gras made with chestnut mushrooms and topped with cornichons. Simply scrumptious!

Still more, and the piece de resistance, a Pappardelle pasta with creamy mushrooms and Vromage pecorino cheese. Can vegan really be this good?

Wait, we were not finished yet, the finale was a chocolate and strawberry gelato. As if we weren’t already in heaven!

This was proof positive that vegan can not be just good, but great!

Youssef personally served us each dish, and delighted in our subsequent delight!

This was a meal that defies even superlatives! I urge you, vegans and carnivores alike, to experience the panoply of vegan cusine in the hands of a

creative superstar like Youssef . Believe me, gustatory ecstasy awaits you!

Below is the remarkable personal statement of Youssef which details his history, philosophy, passions, and purpose.

I began making vegan cheese in 2009. At that time, I was commissioned to prepare the Swiss-style cheese for a French onion soup at a private New Year’s Eve dinner for about 40 people. I took it as both a challenge and an opportunity to impress and inspire a lady friend I hoped to romance. In the weeks before the event, I practiced in a commercial kitchen while helping a friend with her catering business. That was really the moment the idea of vegan cheese was born, an experiment born out of love, curiosity, and my experience as a chef.

I had no teacher and had never even heard of vegan cheese before. I invented my own process from scratch, guided only by taste, persistence, and imagination. From there, the idea grew. I coined the name Vromage, inspired by the French word fromage, and later registered it as a trademark in the US, EU, UK, Canada, and Switzerland.

My path to that point had been shaped by decades of working in food and culture. In Santa Barbara I owned and ran restaurants including Café Picasso, La Casbah Ltd, and Poupon, where I explored French and Mediterranean cuisine. Later, after selling those restaurants, I moved to New York and became involved in the world of ancient art, which deepened my appreciation for history, craftsmanship, and culture. All of that came with me when I returned to food through Vromage.

In 2014, I opened Vromage in Los Angeles, the first shop of its kind anywhere, dedicated exclusively to artisanal, handmade vegan cheeses crafted from nuts and seeds. My philosophy has always been simple: no fillers, no shortcuts, only clean ingredients, cultured and aged with care. Over the years, Vromage has drawn global recognition, with customers from Japan, France, Australia, the Middle East, and beyond. My work was even featured by royal commentator and journalist Robert Jobson in The Wedding Album.

Now with Vromage Cuisine, I am bringing my cheeses into the kitchen by creating French- and Mediterranean-inspired dishes where vegan cheese doesn’t feel like a substitute, but the star of the plate. My philosophy as a vegan chef creator is to prove that food can be compassionate, healthy, and still indulgent. I see food as a bridge to honor our bodies, to respect animals, and to bring people together at the table.

Looking ahead, my vision is to see Vromage vegan cheese sold and distributed nationwide. I want people across the country to experience that dairy-free cheese can be artisanal, healthy, and delicious, while being  made with integrity, without fillers, and with the same care as traditional cheese. For me, it’s about making compassion accessible on every table.

Based on this account by Youssef, it is not hard to see how and why he has built a great vegan restaurant, Vromage. We at FVM Global applaud his herculean efforts!