Mesa, the HOY Hotel’s green table for a New Year’s Eve with a conscience

On the first floor of the HOY, light glides from the glass roof onto marble tables, pale woods and lush plants. Here, at the vegetarian Mesa restaurant, we celebrate the New Year in style, with dishes that respect the body as much as the palate.

100% plant-based cooking, designed for well-being

Mesa ‘s menu is entirely plant-based, using fresh, seasonal and often locavore produce, with particular attention paid to the nutritional qualities of the ingredients. There are no gimmicky substitutes here, but rather a cuisine from the earth to the plate, originally conceived by Balthazar Gokalp and Laura Gullo, figures from the Plant Academy in London, who have imprinted their botanical and joyful approach on every recipe.

The idea is to nourish not only the body, but also the energy, skin and mood. A cuisine that does good without ever forgetting pleasure.

Intention de Minuit: an all-plant New Year’s Eve

For New Year’s Eve, Mesa imagines “Intention de Minuit”, a mindful experience to welcome 2026 with gentleness and a touch of magic. The evening begins at 7pm and lasts until 2am, like a long slide into the New Year.

The unique, 100% plant-based menu is divided into five courses. Canapés of “faux gras”, fig chutney and red chicory open the ball, gourmet without heaviness. Then come arancini with saffron and vegetable caviar, golden, comforting, almost sunny. The Jerusalem artichoke velouté is enriched with sautéed trumpets of death and chestnuts, for an enveloping, deep spoonful that immediately brings to mind a warm winter evening.

For dessert, the chocolate log with hazelnut praline and orange confit finishes the meal on a note that’s both melt-in-your-mouth and lively, like a promise of momentum for the coming year. All for €95, including a glass of champagne.

The star dish: celery, truffle and vegetable juice, all in nuances

At the heart of this dinner, one plate catches the eye, almost meditative: roasted celeriac, accompanied by a truffle-flavored potato pressé and a vegetable jus.

The celery arrives in beautiful pearly slices, slowly roasted until almost caramelized on the edges, while retaining that slightly earthy background reminiscent of a humid forest. The truffle potato pressé, on the other hand, is a delicate cobble, with thin, even layers, like a discreet millefeuille. It’s cut with the tip of a fork, held in place, then disintegrates in the mouth, leaving behind a subdued undergrowth fragrance, never overpowering.

The vegetable juice binds everything together, shining on the plate with the depth usually found in the long sauces of meat cuisines. Here, it envelops and structures the celery without masking it. A piece of vegetable, a mouthful of potato, a little juice: everything comes together naturally, without the need for artifice. It’s the kind of plate you eat slowly, almost feeling like you’re refocusing with each bite.

End-of-evening rituals and intentions for 2026

After dinner, the evening doesn’t stop at the plate. A personalized guidance session, led by Mélanie, helps everyone to set out their wishes for the year ahead. A card of objectives allows you to clearly formulate your intentions, like a little intimate ritual that you slip into your bag before going home.

In the spirit of HOY, between yoga, treatments and flowers, this New Year’s Eve is imagined as a gentle passage into a new cycle, more peaceful, more aligned. You’ll leave feeling satiated, of course, but above all inspired.

To extend the experience, we can come back one weekend for Mesa‘s plant-based brunch, or discover other wellness addresses in the neighborhood, to be found in the 9ᵉ selection on Paris Select Book.

📍 Practical information
HOY Hotel – Mesa
68, rue des Martyrs, 75009 Paris
“Intention de Minuit ” evening: from 7pm to 2am
Single menu: €95 per person, including a glass of champagne
Booking: on the HOY website or by email to [email protected]