Shangri-La Hotel, Paris has a first in the world of Parisian palace hotels by hosting a series of “100% Green Dinners.”
On the first Thursday of each month, La Bauhinia will present a special five-course vegetable-focused menu and invite one of the hotel’s French market purveyors to meet with diners.
To further enhance the evening, La Bauhinia will be transformed by a nature-inspired decor and a DJ will create a celebratory atmosphere.
Shangri-La Hotel, Paris Executive Chef Christophe Moret has been cultivating his nature-driven cuisine since his arrival at the hotel in January. As the grandson of a market gardener, it was natural for him to imagine a “Rooted in Nature” menu that placed vegetables at the forefront without sacrificing taste and pleasure. Guided by the values of freshness, local, transparent and ethical, the chef will create each Thursday a different green menu full of flavours such as Tomato Bloody Mary and 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; Strawberries scented with Sangria, and coconut and lime sorbet. Guests can also enjoy market-driven dishes daily on the a la carte menu at La Bauhinia.
To accompany the menu, Head Sommelier Cédric Maupoint has chosen wines produced through biodynamic agriculture, specific teas, coffees and non-roasted cocoa beans, all hand-picked and distributed through fair-trade channels. Even the choice of sugar has been carefully considered, with Panela produced from organic sugar cane, agave syrup and coconut sugar.
The cocktail menu receives an energy boost with the addition of a shot of cucumber, kale, celery and ginger juice.