Club Med has introduced new plant-based menus at all eight of its Caribbean and Mexican resorts, part of a wider series of updates across its global properties. The menus were developed after an intensive training program led by vegan chef Chloe Coscarelli, and emphasize locally sourced, thoughtfully composed dishes. Coscarelli, who became vegan in her teens, is known for creating inventive, flavorful plant-based recipes.
© Club Med
Coscarelli’s guiding principle is that plant-based dishes should be excellent for everyone, not labeled as “just for vegans.” That idea shaped her collaboration with Club Med.
Over the past summer, Chef Coscarelli worked directly with Club Med’s food and beverage teams in one-on-one sessions, sharing techniques, ingredient suggestions, and plating ideas to make vegan options more appealing and varied. The training focused on practical approaches to elevate plant-based cuisine using local produce and accessible culinary methods.
© Club Med
Following the training, Club Med chefs introduced several new plant-based dishes that have drawn favorable feedback from guests. New items include a tomato tartare with feta-style plant cheese and pesto, a beetroot bourguignon, and grilled avocado finished with pomegranate and a truffle vinaigrette. These creations highlight texture, bright flavors, and visually appealing presentation.
The initiative aligns with Club Med’s Happy to Care commitment, which promotes sustainability and seeks to address social and environmental challenges in the tourism industry. Expanding plant-based menu choices supports the brand’s efforts to offer more environmentally conscious dining options while meeting diverse guest preferences.
By combining local ingredients, chef-led training, and a focus on quality, Club Med aims to make plant-based dining an attractive option for all guests—not only those who follow vegan diets—while advancing its broader sustainability goals.