L'OIGNON is a French-inspired pescatarian restaurant serving dishes made with vegetables, fish, eggs, and dairy. Guided by a commitment to ecological balance and respect for animals, the chef opened the restaurant to share the kind of thoughtful, nourishing food he values. The kitchen uses mushroom-based vegetable stock in place of meat broth and makes cakes with cauliflower and pecorino instead of flour. Even so, the depth of umami and the textures achieved rival those of more conventional recipes.