Photo: Sachi Kato
Chef Eric LeChasseur can hold off fans of his vegan tiramisu no longer, re-planting the dairy-free dessert in his Venice restaurant Seed. Originally prepared for his M Cafe on Melrose, “customers were calling and placing orders to ‘keep four for me’ or ‘keep six for me,’ as they would be gone by mid-afternoon,” says LeChasseur. He kept the tiramisu off the menu at his macro-bio restaurant in Venice, focusing instead on vegan nachos and watermelon soup. “But lots of people were driving me crazy, and I wanted a summery dessert, so after they kept on bugging me and bugging me, I thought, I have to bring it back.” After a few days on the menu at $5 a pop, “they are selling like hot-cakes,” he says.
