Club Med recently launched new plant-based menus across all eight of the brand’s Caribbean and Mexican resorts, marking just one of several new changes and additions coming to Club Med properties across the world. Developed following an intensive training led by renowned vegan chef Chloe Coscarelli, these new menus boast beautifully arranged, locally sourced dishes. Coscarelli, a lifelong vegetarian, turned vegan in her teenage years and has since made a name for herself for her innovative and delicious vegan recipes.
Coscarelli’s philosophy that her recipes “can’t just be good enough for vegan; they just have to be good,” applies to her work and partnership with Club Med.
Chef Coscarelli partnered with Club Med to introduce more ecological menu options for guests. This past summer, Coscarelli led one-on-one sessions with Club Med’s food and beverage teams to share insights on vegan cuisine. She worked with the teams on suggested ingredients to use in plant-based dishes as well as creative techniques to create more enticing vegan options.
After these sessions, Club Med chefs developed new menu items like tomato tartar with feta cheese and pesto, beetroot bourguignon, and grilled avocado with pomegranate and truffle vinaigrette. All of these dishes were met with positive reviews.
This partnership continues the brand’s Happy to Care commitment to enact sustainability initiatives addressing the social and environmental challenges facing the global tourism industry.
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