Usually dominated by sugary sweet pastries, breakfast at the Shangri-La Hotel, Paris has been revolutionised by Michelin starred Chef Christophe Moret. An expert in all things vegetarian, he has created a delicious menu without gluten or lactose and to help digestion and reduce allergy and intolerance risk. The B-Green breakfast sees guests at La Bauhinia starts with Lemon Water heated to 37.5°C, as this activates liver drainage for better detoxification and reinforces the immune system. Presented in a dynamic bottle, a succulent Cold-Pressed Green Juice of cucumber, green apples, lemon and peppermint ensures immediate supercharge with vitamins, minerals and enzymes. Guests can nibble on Toasted Bread and Chestnut, Quinoa and Buckwheat Crispbread, with are all organic, vegan and contain no gluten. The 'super foods' found in the marmalade, jams and spreads are recognised for their exceptional nutritional richness: antioxidants, iron, vegetable protein, vitamins A, C and E, calcium and phosphorus. These are presented in three little glass jars designed with seductive originality and appetising taste: Black Olive with Spirulina, Grape and Physalis, Black Bean with Carob – a veritable feast for the taste buds. This is followed by Buckwheat Muesli with Macadamia Nuts, Pecan Nuts, Grapes Wolfberries and Blueberries presented in a pretty bamboo candy box. The centrepiece is Avocado and Crispy Vegetable Carpaccio, adding a savoury touch to this breakfast.
If you want to continue your trend of eating green throughout the day, here you can also find the most vegan, natural and gourmet afternoon tea in Paris. Chef Moret partnered with Chef Bartocetti to do away with all traces of animal fat and protein without forsaking the creativity and gourmet pleasure associated with the pastries served at the Shangri-La Hotel. As a result, the Chefs' pastries are lighter and have greater personality. Their varied menu of 10 pastries alternates between the simplicity of a tart or shortcrust pastry and the sophistication of great classics, such as Mont-Blanc and Calisson – and not forgetting the essential British tradition of scones and shortbreads – these pastries will make even the greatest gourmets melt with pleasure.
Not stopping there, you can enjoy an evening menu rooted in nature that places vegetables at the forefront without sacrificing taste and pleasure. The 100% Green Dinners menus are reinvented each month and is composed of bold creations such as Green and Purple Asparagus with Citrus fruit and black Olives; Potato Gnocchi and their Truffled gravy; Melon and Watermelon Carpaccio, Aubrac tea granite and Sarawak pepper; or Ciflorette Strawberries with Lemon Shortbread and Vervain mousse. The dishes are accompanied by a drinks menu chosen by Head Sommelier Matthias Meynard. The wines recommended are produced through biodynamic agriculture and specific teas, coffees and non-roasted cocoa beans are all hand-picked and distributed through fair-trade channels.