As part of its mission to do ‘More for a Sustainable Future’, Mandarin Oriental, Paris is pleased to introduce its new rooftop vegetable garden. Overlooking the city’s most fashionable district, the garden complements the hotel’s rooftop beehive and will contribute to the existing year-round supply of fresh, organic produce for guests to enjoy.
The new vegetable garden reinforces the hotel’s commitment to the environment. Michelin-starred, Executive Chef, Thierry Marx employs a ‘farm-to-table’ approach using the garden’s produce as seasoning and herbal tea infusions including ten types of fresh mint, plus other herbs, including thyme, rosemary, sage and fennel, alongside vegetables, such as courgettes, tomatoes, celery and onions in his cuisine.
This summer, Mandarin Oriental, Paris yielded 20 kg of aromatic honey. The hotel installed the beehive to help reverse a decrease in the French bee population which are now thriving in the pesticide-free capital.
Bar 8, uses the hotel’s homegrown herbs and honey to create original cocktails, such as the ‘Mandarule’, which is made with tarragon, passion fruit, ginger beer and Hendrick’s Gin. The ‘Honey Love’ contains Calvados, honey, lemon juice, plum bitter and champagne.
Since opening in 2011, Mandarin Oriental, Paris has been recognized as an eco-responsible hotel and is the first in France to obtain High Quality Environment certification (HQE). As an HQE certified building, the Palace consumes 20 to 30% less energy than a non-HQE building. The entire life of the hotel is organised around achieving this goal.
Guests can enjoy a green stay from 925 Euros for one night in a Deluxe Room by booking online at www.mandarinoriental.com/paris/. Guests can select the ‘Act for the Planet’ option, where a donation of eight euros will pay for a tree to be planted within the Paris region.
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