HONG KONG—The Mandarin Oriental, Paris has unveiled its new rooftop vegetable garden, complementing the hotel’s rooftop beehive. The garden will contribute to the existing year-round supply of fresh, organic produce for guests, according to the company.
By sowing the new vegetable garden, the hotel reinforces its commitment to environmental responsibility. Executive Chef Thierry Marx will use the garden’s produce as seasonings and herbal tea infusions at Sur Mesure par Thierry Marx. About 10 types of fresh mint, plus other herbs, including thyme, rosemary, sage and fennel, will be grown in the garden, alongside vegetables such as courgettes, tomatoes, celery and onions.
Already, bees from the hotel’s hive have gathered nectar from the vegetable garden’s many flowers to produce an aromatic honey, according to the company. In July, they yielded approximately 44 pounds (20 kg) of honey, which Executive Chef Marx and Pastry Chef David Landriot have used in their recipes. The hotel installed the beehive to help reverse a decrease in the French bee population.
Alexis Martinez, Chef Barman at Bar 8, is using the hotel’s aromatic herbs and honey to create original cocktails, such as the ‘Mandarule,’ which is made with tarragon, passion fruit, ginger beer and Hendrick’s Gin.
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 property consumes 20 to 30% less energy than a non-HQE building.