Club Med, the pioneer of the all-inclusive concept, launched new plant-based menus across all eight of their Caribbean and Mexican resorts. These menus were developed following an intensive training led by renowned vegan chef Chloe Coscarelli.
This summer, Chloe led one-on-one sessions with Club Med’s F&B teams to share insights on vegan cuisine, suggested ingredients to use in plant-based dishes, and creative techniques for more enticing vegan options. After the training, Club Med chefs developed new menu items like beetroot bourguignon, tomato tartar with feta cheese and pesto, and grilled avocado with pomegranate and truffle vinaigrette.
Club Med’s culinary offerings go beyond what is typically expected of an all-inclusive resort – think single-plated, beautifully arranged, and locally sourced dishes. With this in mind, Club Med partnered with Chef Chloe to help introduce more ecological menu options to guests. The partnership is also a continuation of their brand-wide Happy to Care commitment to enact sustainability initiatives that address the social and environmental challenges facing the global tourism industry.
