The Difference Between Vegetarian and Flexitarian

Vegetarian or flexitarian: where to start

Understanding the difference between vegetarian and flexitarian helps you choose where and how to eat every day. A vegetarian diet excludes meat and fish, whereas flexitarianism keeps a plant-based core while leaving an occasional place for animal products. At Berchoux, a flexitarian and anti-waste restaurant located at 16 rue de la Fontaine du But in the 18th arrondissement, this nuance is at the heart of our homemade cooking, designed to please vegetable lovers as much as those who still enjoy meat or fish.

Before comparing these two approaches, it is worth remembering that neither is better in absolute terms: it all depends on your tastes, your values and your pace of life. This guide spells out the concrete difference between vegetarian and flexitarian, what they share and where they differ, drawing on our experience as a neighbourhood table in Montmartre, a few steps from the Lamarck-Caulaincourt metro station.

The vegetarian diet: a clear exclusion of meat

The vegetarian diet rests on a simple principle: not eating animal flesh, meaning neither meat nor fish. Eggs, dairy products and honey are generally still allowed, which distinguishes vegetarianism from the stricter veganism. This diet places vegetables, grains, pulses and fruit at the centre of the plate, and often requires some attention to balance protein and iron intake.

Choosing vegetarianism often stems from a lasting conviction, linked to animal welfare, the environment or health. It is a constant commitment: a vegetarian meal never contains meat or fish, with no occasional exception. At a restaurant, this means finding a menu able to offer genuinely crafted vegetarian dishes, and not just a side set aside.

Flexitarianism: plant-based cooking that stays open

Flexitarianism, sometimes called semi-vegetarianism, consists of favouring a mainly plant-based diet while eating meat or fish occasionally and mindfully. The flexitarian forbids nothing on principle: they simply reduce the share of animal products, often for reasons of health, budget or environmental impact. Regularity matters less than the overall trend towards more plants.

This flexibility makes flexitarianism accessible to many people, because it does not impose an abrupt break with their habits. This is precisely the spirit of Berchoux: flexitarian cooking where vegetables take pride of place, without leaving out lovers of meat or fish. The dish of the day changes with the market, and everyone finds a plate that suits them, whether they eat plant-based every day or only now and then.

Vegetarian vs flexitarian: what really changes

The main difference between vegetarian and flexitarian lies in the place given to meat and fish. The vegetarian excludes them completely and permanently, while the flexitarian keeps them occasionally. In other words, any flexitarian meal can be vegetarian on a given day, but flexitarianism never formally forbids meat products. It is a question of framing: a strict rule on one side, a flexible balance on the other.

Yet these two approaches share a common base: cooking that gives vegetables, grains and pulses a real place on the plate. For a restaurant, knowing how to welcome both profiles is essential. A flexitarian table naturally offers complete vegetarian options, which lets a vegetarian and a flexitarian share the same meal with no compromise on taste or quality.

Berchoux's flexitarian, anti-waste approach in Montmartre

At Berchoux, flexitarianism is not a trend but a way of cooking since 2020. We prepare homemade dishes from market produce collected in the morning, and unsold items become the dish of the day rather than being thrown away. This anti-waste approach naturally pairs with mainly plant-based cooking, where seasonal vegetables guide the menu and where meat or fish come in as an accompaniment, never as an obligation.

Our cooking is led by chef Julie Berchoux, with thirty years in Michelin-starred kitchens alongside houses such as Robuchon, Ducasse, Taillevent and Fauchon. With a lunch menu at €15 and a Google rating of 4.7/5 from 298 reviews, our neighbourhood table welcomes vegetarians and flexitarians alike, a few minutes from the Lamarck-Caulaincourt metro station. And to finish on a sweet note, our signature carrot cake remains a must.

To better understand the environmental stakes of a more plant-based diet, you can consult the resources of ADEME.

Frequently asked questions: vegetarian and flexitarian