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

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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Green peas and sprouts risotto

by chef Giuseppe Pezzella, Eugène Eugène

  • Jocoque

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

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  • Eggplant Fitte & Garden Salad

    by chef Heewon Lim, Buto, Seoul

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  • Horseradish with Winter Radish and Apple

    by chef Paul Ivic, Tian Restaurant, Wien

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  • Turnip roll with smoked tofu

    by chef Zhanxy Li,Qu Lan Yuan

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  • THE FOREST

    by chef Reynold Poernomo, Jakarta, Indonesia

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  • SWEET CHOCOLATE BREEZE

    by chef Nina Métayer, Délicatisserie, Paris

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  • Petit Pois

    by chef SU Kim Hock, RestaurantAu Jardin, Penang

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  • Artichoke Heart Fondant

    by chefTommaso Arrigoni, Innocenti Evasioni, Milan

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  • Corn Cream with Lemongrass Oil

    by chefVero Gómez, Madrid

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  • Grilled heart cabbage

    by chef Louise Bourrat,Lisbon

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  • Backyard garden

    by chefChudaree Debhakam (Tam),Baan Tepa, Bangkok

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  • Garden of Warm Vegetables

    by chef Vicky Lau,TATE Dining Room

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  • Beetroot tarte tatin

    by chef Matt Moran,Chiswick, Australia

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  • Earthy Wraps Recipe 

    by chef Alex,AKAME - Pingtung, Taiwan

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  • TOURTE LEGUMIERE

    Chef Alain Passard, Arpège, France

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  • Beetroot Salad

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

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  • JERUSALEM ARTICHOKE

    by chef Jeremy Gillon, JAG Restaurant, Singapore

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  • Portobello Mushroom Milanese

    by chef Sophia Roe, Apartment Miso, USA

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