Each first Thursday of the month, Shangri-La Hotel La Bauhinia organizes a 100% green menu highlighting vegetables. Nature-inspired atmosphere, waiters dressed in jeans and checkered shirts, rhythmic music, the place completely changes in comparison of what it usually looks like to offer a different and stimulating evening.
Throughout the evening, executive chef Christophe Moret offers you a true culinary work of art around the kitchen garden. We need to say he knows his trade well since he is the grandson of a truck farmer. He happily works and enhances vegetables according to seasons and in respect of freshness, transparency and ethic.
He wants to show us that we can enjoy a meal by only eating vegetable. Each month, he provides a new menu created according to the seasonal vegetables. His creations are surprising such as the Bloody Mary based on tomatoes or the watermelon spring rolls filled with soup herbs, kasha and green vegetables cooked casserole with almond milk, turnips, beetroots (cooked in wooden fire) and tofu served in beautiful ravioli (and borscht vinaigrette) to end with strawberry tasting like a sangria and a coco-lime sorbet…
To go along with this green dinner, you can count on the wise advice of the very attentive sommelier chef. For this dinner, he favors wines aged in biodynamic agriculture and offers to end your meal with a fair trade, non-roast and hand-harvested tea, coffee or hot chocolate. If you like cocktails, the menu gives pride of place to vegetables with cucumber, kale, celery and ginger juice. Perfect to get loads of energy!
Since Shangri-La gets to the bottom of the concept, every first Thursday of the month, it invites the producers that supply the restaurant. That way, you can meet them and talk about their products, they will also listen to your needs. At each dinner, a truck farmer, a wine grower and a grower will be present.
Come each first Thursday of the month for a 100% green dinner in La Bauhinia wonderful setting. The five-course menu costs €78 (excluding drinks). The next dinner will be held on January 4, 2018 and then on each first Thursday of the month.
The two-starred chef, Christophe Moret, will make you discover his vegan creations such as the wild mushrooms carnaroli risotto and the delicious roasted Caromb black figs flavored with maple scents.
On this occasion, truck farmers Thierry and Elise Riant, whose products truly inspired chef Moret, will set up a beautiful stall displaying vegetables and herbs from their farming in Carrières-sur-Seine.
You can also enjoy the selection of wines aged in biodynamic agriculture set up by sommelier chef Matthias Meynard.
100% Green Dinner
Thursday January 4, 2018 from 7:30 p.m. to 10 p.m.
€78 excluding drinks
€108 including tea pairing
€118 including wine pairing
Spicy Thai salad
Beetroots, radish and fennel
Gewurtztraminer Grand Cru Zinnkoepfle - domaine A. Bursin 2016
Imperial green tea with jasmine flowers
Barry creamy soup
Multicolored "poudré de neige"
Lou sou Fassum
Red rice from Camargue
Oolong Tie Guan Yin tea
Bourgogne Haute-Côtes de Nuit - Domaine D. Duband 2015
Colombian coffee crisp like a tiramisu
Poudré de Fleur de Cazette
Muscat Beaumes de Venise - Domaine des Bernardins 2015
Oolong Tie Guan Yin tea
Shangri-La launches 100% Green dinners
10, avenue d’Iéna – 75116 Paris
Phone: +33 (0)1 53 67 19 98
Next dinner on January 4, 2018 then every first Thursday of the month
Five-course meal excluding drinks: €78
Wine pairing: €118
Tea pairing: €108
On 4 January 2018
Shangri-La Hotel Paris
10 Avenue d'Iéna
75116 Paris 16
Accords mets et thés: 108 €
Accords mets et vins: 118 €
Le menu hors boissons: 78 €
Tous les 1ers jeudi du mois
Prochain dîner le 4 janvier 2018