The Shangri-la Hotel Paris is highlighting sustainable, locally sourced food in regular ‘green’ evenings.
On the first Thursday of every month restaurant La Bauhinia is presenting 100% Green Dinners with special five-course vegetable-focused menus.
The hotel’s food suppliers are also being invited to meet with diners to share their approach and gain feedback.
Executive chef Christophe Moret has been cultivating his nature-driven cuisine since starting at the hotel in January.
Using ‘fresh, local, transparent, and ethical’ as guiding principals, he has produced such dishes as spring rolls made from watermelon stuffed with soup herbs; kasha and green vegetables en cocotte with almond milk; turnips and red beetroots roasted in a wood-burning oven and tofu ravioli with borsch vinaigrette.
The green meals are accompanied by wines produced through biodynamic agriculture, and by teas and coffees that are picked and distributed through fair-trade channels.
The five-course green menus are priced at €68, excluding drinks and will resume in September after a break in August.