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! 


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! 


me-vivre-au-vert-diner-by-chef-giuseppe-pezzella

Green peas and sprouts risotto

by chef Giuseppe Pezzella, Eugène Eugène, Dubaï

Green peas and sprouts risotto

by chef Giuseppe Pezzella, Eugène Eugène, Dubaï

mx-vivre-au-vert-diner-by-chefs-navarro-hernandez

Jocoque

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

Jocoque

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

kr-vivre-au-vert-diner-by-chef-heewon-lim

Eggplant Fitte & Garden Salad

by chef Heewon Lim, Buto, Seoul

Eggplant Fitte & Garden Salad

by chef Heewon Lim, Buto, Seoul

de-vivre-au-vert-diner-by-chef-paul-ivic

Horseradish with Winter Radish and Apple

by chef Paul Ivic, Tian Restaurant, Wien

Horseradish with Winter Radish and Apple

by chef Paul Ivic, Tian Restaurant, Wien

cn-vivre-au-vert-diner-by-chef-zhanxu-li

Chicken leg apple dashi purée

by chef Zhanxy Li, China

Chicken leg apple dashi purée

by chef Zhanxy Li, China

ind-vivre-au-vert-diner-by-reynold-poernomo

THE FOREST

by chef Reynold Poernomo, Jakarta, Indonesia

THE FOREST

by chef Reynold Poernomo, Jakarta, Indonesia

fr-vivre-au-vert-diner-by-chef-nina-metayer

SWEET CHOCOLATE BREEZE

by Chef Nina Métayer, France

SWEET CHOCOLATE BREEZE

by Chef Nina Métayer, France

my-live-green-diner-by-chef-su-kim-hock

Petit Pois

by chef SU Kim Hock, Restaurant Au Jardin, Penang, Malaysia

Petit Pois

by chef SU Kim Hock, Restaurant Au Jardin, Penang, Malaysia

it-vivre-au-vert-diner-by-chef-tommaso-arrigoni

Artichoke Heart Fondant

by chef Tommaso Arrigoni, Innocenti Evasioni, Milan, Italy

Artichoke Heart Fondant

by chef Tommaso Arrigoni, Innocenti Evasioni, Milan, Italy

es-vivre-au-vert-diner-by-chef-vero-gomez

Corn Cream with Lemongrass Oil

by chef Vero Gómez, Madrid, Spain

Corn Cream with Lemongrass Oil

by chef Vero Gómez, Madrid, Spain

pt-vivre-au-vert-diner-by-chef-louise-bourrat

Grilled heart cabbage

by chef Louise Bourrat, Lisbon, Portugal

Grilled heart cabbage

by chef Louise Bourrat, Lisbon, Portugal

th-vivre-au-vert-diner-by-chef-tam

Backyard garden

by chef Chudaree Debhakam (Tam), Baan Tepa, Bangkok, Thailand

Backyard garden

by chef Chudaree Debhakam (Tam), Baan Tepa, Bangkok, Thailand

longchamp-live-green-recette-FR

Garden of Warm Vegetables

by chef Vicky Lau, TATE Dining Room, Hong Kong

Garden of Warm Vegetables

by chef Vicky Lau, TATE Dining Room, Hong Kong

au-vivre-au-vert-diner-by-chef-matt-moran

Beetroot tarte tatin

by chef Matt Moran, Chiswick, Australia

Beetroot tarte tatin

by chef Matt Moran, Chiswick, Australia

Earthy Wraps Recipe 

by chef Alex, Akame, Pingtung, Taiwan

Earthy Wraps Recipe 

by chef Alex, Akame, Pingtung, Taiwan

TOURTE LEGUMIERE

by chef Alain Passard, Arpège, France

TOURTE LEGUMIERE

by chef Alain Passard, Arpège, France

Beetroot Salad

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

Beetroot Salad

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

JERUSALEM ARTICHOKE

by chef Jeremy Gillon, JAG Restaurant, Singapore

JERUSALEM ARTICHOKE

by chef Jeremy Gillon, JAG Restaurant, Singapore

Portobello Mushroom Milanese

by chef Sophia Roe, Apartment Miso, USA

Portobello Mushroom Milanese

by chef Sophia Roe, Apartment Miso, USA