EXCLUSIVE CHEFS' RECIPES : LONGCHAMP “LIVE GREEN!" DINNERS

Illustrated vegetables with a green wellington boot and horse-and-jockey silhouette, Longchamp Live Green banner

EXCLUSIVE CHEFS' RECIPES : LONGCHAMP “LIVE GREEN!" DINNERS

Longchamp's Summer 2025 collection draws its inspiration from nature, and more specifically from the colors of the vegetable garden and the pleasure of authentic cuisine. To embody this spirit, Longchamp has designed the Vivre au Vert dinners: a series of exclusive events bringing together friends and family of the House around the table.

Held in some twenty cities around the world, from Paris to Singapore, these dinners celebrated seasonal flavors and fresh market products, sublimated by exceptional chefs, specially mobilized to imagine customized menus.

Today, Longchamp is exclusively sharing with its customers the recipes created by these chefs. A unique opportunity to relive these exceptional moments at home, by recreating dishes inspired by the spirit of Vivre au Vert! 

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Plated vegetable dish, Live Green dinner recipe (Mexico)

Green peas and sprouts risotto

by chef Giuseppe Pezzella, Eugène Eugène

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  • Plated vegetable dish, Live Green dinner recipe (Mexico)

    Jocoque

    by chefs Alejandra Navarro and Ernesto Hernández, Botanico, Mexico City

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  • Plated vegetable dish, Live Green dinner recipe (Korea)

    Eggplant Fitte & Garden Salad

    by chef Heewon Lim, Buto, Seoul

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  • Plated vegetable dish, Live Green dinner recipe (Germany)

    Horseradish with Winter Radish and Apple

    by chef Paul Ivic, Tian Restaurant, Wien

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  • Plated vegetable dish, Live Green dinner recipe (China)

    Turnip roll with smoked tofu

    by chef Zhanxy Li,Qu Lan Yuan

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  • Plated dish from the Longchamp Live Green dinner recipe series

    THE FOREST

    by chef Reynold Poernomo, Jakarta, Indonesia

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  • Plated vegetable dish, Live Green dinner recipe (France)

    SWEET CHOCOLATE BREEZE

    by chef Nina Métayer, Délicatisserie, Paris

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  • Plated vegetable dish, Live Green dinner recipe (Malaysia)

    Petit Pois

    by chef SU Kim Hock, RestaurantAu Jardin, Penang

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  • Plated vegetable dish, Live Green dinner recipe (Italy)

    Artichoke Heart Fondant

    by chefTommaso Arrigoni, Innocenti Evasioni, Milan

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  • Plated dish, Live Green dinner recipe (Spain)

    Corn Cream with Lemongrass Oil

    by chefVero Gómez, Madrid

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  • Plated vegetable dish, Live Green dinner recipe (Portugal)

    Grilled heart cabbage

    by chef Louise Bourrat,Lisbon

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  • Plated vegetable dish, Live Green dinner recipe (Thailand)

    Backyard garden

    by chefChudaree Debhakam (Tam),Baan Tepa, Bangkok

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  • Plated vegetable dish, Live Green dinner recipe (Hong Kong)

    Garden of Warm Vegetables

    by chef Vicky Lau,TATE Dining Room

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  • Plated dish from the Longchamp Live Green dinner recipe series

    Beetroot tarte tatin

    by chef Matt Moran,Chiswick, Australia

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  • Plated dish from the Longchamp Live Green dinner recipe series

    Earthy Wraps Recipe 

    by chef Alex,AKAME - Pingtung, Taiwan

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  • Plated dish from the Longchamp Live Green dinner recipe series

    TOURTE LEGUMIERE

    Chef Alain Passard, Arpège, France

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  • Plated dish from the Longchamp Live Green dinner recipe series

    Beetroot Salad

    by chef Skye Gyngel, Evie Henderson, Spring Restaurant, London 

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  • Plated dish from the Longchamp Live Green dinner recipe series

    JERUSALEM ARTICHOKE

    by chef Jeremy Gillon, JAG Restaurant, Singapore

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  • Plated dish from the Longchamp Live Green dinner recipe series

    Portobello Mushroom Milanese

    by chef Sophia Roe, Apartment Miso, USA

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