Discover how we're changing the culinary landscape across Accor hotels
Discover a selection of recipes created to be balanced, vibrant, and easy to prepare, crafted in collaboration with Plant-Forward culinary influencer Alfie Steiner.
Known for his warm and approachable take on modern vegetarian cuisine, Alfie brings a perspective rooted in simplicity, balance, and great taste.
His style aligns perfectly with Novotel’s inclusive and nourishing F&B tone, making plant-based food accessible and exciting, especially for flexitarian audiences. His recipes embody the feel-good, everyday wellness that Novotel stands for.
A rustic Italian classic reimagined into a comforting plant-forward stew. Creamy cannellini beans, tender pasta and slow-cooked vegetables simmered in a rich tomato broth, finished with vibrant basil pesto and warm focaccia. Hearty, nourishing and full of Mediterranean flavour, it brings warmth and comfort in every spoonful.
A comforting and aromatic coconut dal inspired by everyday Indian flavours. Creamy red lentils simmered with warming spices, tomatoes and coconut milk, balanced with fresh cucumber raita, tangy pickled onions and crispy poppadom. A nourishing plant-forward dish that is rich, satisfying and full of vibrant flavour.
A vibrant, feel-good bowl built around chickpeas — two ways. Crispy roasted for crunch and marinated for freshness, paired with greens, avocado and a creamy umami miso dressing. Nourishing, balanced and full of texture, it’s a satisfying plant-forward dish that delivers both comfort and brightness in every bite.
A rustic Italian classic reimagined into a comforting plant-forward stew. Creamy cannellini beans, tender pasta and slow-cooked vegetables simmered in a rich tomato broth, finished with vibrant basil pesto and warm focaccia. Hearty, nourishing and full of Mediterranean flavour, it brings warmth and comfort in every spoonful.
A comforting and aromatic coconut dal inspired by everyday Indian flavours. Creamy red lentils simmered with warming spices, tomatoes and coconut milk, balanced with fresh cucumber raita, tangy pickled onions and crispy poppadom. A nourishing plant-forward dish that is rich, satisfying and full of vibrant flavour.
A vibrant, feel-good bowl built around chickpeas — two ways. Crispy roasted for crunch and marinated for freshness, paired with greens, avocado and a creamy umami miso dressing. Nourishing, balanced and full of texture, it’s a satisfying plant-forward dish that delivers both comfort and brightness in every bite.
This vegetable tartare offers a flavourful, smoky alternative to traditional tartare, blending roasted aubergine with bright pickles, olives, shallots, and capers. Finished with tomato puree, spices, and a hint of Tabasco, the mixture is shaped into ring-mould portions and paired with toasted whole-wheat bread. A colourful, plant-focused dish ideal for elegant plating.
A vibrant and refreshing plant-forward starter showcasing diced tomatoes, crisp cucumber, and red onion tossed with basil pesto and Dijon mustard. Light, tangy, and herbaceous, this tomato tartare is served with a creamy basil–parsley mayonnaise and seasonal vegetables for colour, crunch, and natural sweetness. A simple yet elegant dish that celebrates freshness.
A rich, velvety plant-forward terrine made from slow-soaked cashews, brown butter, roasted pine nuts and aromatics, blended with miso, tahini and fortified wines for luxurious depth. Smooth, elegant and spreadable, it’s a refined cold starter served with brioche and seasonal jam.
A colourful, crowd-pleasing mezze platter inspired by the Mediterranean coast. It brings together creamy hummus, refreshing tzatziki, zesty Shirazi salad, crispy falafel, and smoky roasted aubergine. Balanced in texture and flavour — creamy, crunchy, tangy, and warm — this dish celebrates shared dining, simple prep, and familiar favourites everyone loves, aligned with the Meet pillar.
A comforting, nourishing noodle bowl built around a creamy miso-garlic broth. Seared tofu and charred tenderstem broccoli add protein, fibre and gentle depth. Light yet satisfying designed as a calming, restorative “hug in a bowl”.
A beloved street food reimagined — shawarma made with oyster mushrooms for the same smoky, meaty flavour without the meat. Layered with garlic mayo, tahini, pickles, and sumac onions, it delivers all the classic kebab notes: savory, creamy, crunchy, and fresh.
The Honey-Roasted Dates Tart is a warm, subtly sweet dessert featuring caramel-soft dates nestled in a delicate almond crust. Lightly baked until golden and finished with a bright drizzle of balsamic glaze, it offers a balanced blend of richness, nuttiness, and gentle acidity in every bite.
Wild Mushroom & Lentils is a rustic, comforting medley of sautéed wild mushrooms and tender lentils, brought together with an aromatic shallot reduction brightened by a splash of red vinegar. Each bite reveals earthy depth balanced with gentle acidity, creating a beautifully rounded flavour profile. The velvety mashed root vegetables add natural sweetness and warmth, grounding the dish with a smooth and satisfying finish. Nourishing, hearty, and elegantly simple, it transforms humble ingredients into a deeply flavourful, elevated Plant-Forward experience.
Roasted Tomato & Basil Soup is a comforting blend of slow-roasted tomatoes, aromatic garlic, and fragrant basil, brought together into a velvety, flavourful bowl. Each spoonful carries the natural sweetness of roasted tomatoes balanced with subtle herbs, finished with a swirl of cream for richness.
These grilled zucchini rolls are a fresh, vibrant take on Plant-Forward comfort. Thin ribbons of zucchini are charred until tender, then filled with herbed vegan mozzarella and a bright sun-dried tomato tapenade. The warmth of the grilled softens the zucchini just enough for an easy roll, while the creamy aromatic cheese and savoury tapenade bring depth and richness. Finished with fresh basil, each bite is light, summery, and full of balanced flavour.
A plant-forward twist on the Japanese classic, this Eggplant Tonkatsu features whole roasted eggplant coated in a crisp panko crust and fried until golden. Served with a sweet–savory tonkatsu sauce and a fresh cabbage, carrot, radish and apple salad, the dish balances crunch, softness and brightness. Comforting yet light, it delivers the familiar satisfaction of tonkatsu through vegetables rather than meat.
