In a Paris first among palace hotels, Shangri-La Hotel, Paris introduces a vegetable-forward dining concept with a new series of “100 Percent Green Dinners” at its La Bauhinia restaurant. Held on the first Thursday of every month, these events celebrate seasonal produce and sustainable food practices.
Guests are offered a special five-course menu centered on vegetables, curated to showcase texture, aroma and depth of flavor. Each dinner also features a guest speaker from the local producers’ community — a market gardener, wine grower or farmer — who shares their seasonal approach and cultivation methods while a DJ provides a lively soundtrack to the evening.
Since joining the hotel in January, Executive Chef Christophe Moret has emphasized nature-led cuisine. His “Rooted in Nature” philosophy places vegetables at the heart of each dish without compromising on taste or dining pleasure, highlighting seasonal ingredients and thoughtful cooking techniques.
For the monthly green dinners, Chef Moret creates a unique menu each event. Examples of dishes include a tomato Bloody Mary-style starter and inventive spring rolls using watermelon and aromatic herbs; kasha with green vegetables cooked en cocotte in almond milk; turnips and red beets roasted in a wood-burning oven alongside tofu ravioli finished with a borscht vinaigrette; and a dessert of strawberries infused with sangria paired with coconut-and-lime sorbet. These courses aim to deliver bold, layered flavors while keeping vegetables in the spotlight.
Head Sommelier Cédric Maupoint pairs the menu with biodynamically produced wines and selects complementary teas, coffees and non-roasted cocoa beans sourced through fair-trade channels. The beverage program reinforces the dinner’s sustainable and ethical focus.
The cocktail selection has been refreshed for the series as well, including a nutritious shot featuring cucumber, kale, celery and ginger, designed to echo the evening’s vegetable-driven theme.
These dinners are scheduled for the first Thursday of each month, with upcoming dates including Thursday, July 9, and subsequent events from September through December. The five-course vegetable menu is offered at roughly $76 per person, excluding drinks.