The Paris Olympic Games have evolved into more than just a display of athletic skill; they now also celebrate diverse cultures and lifestyles. This year, the event made a notable advancement by featuring veganism, thanks to a dedicated team led by Wild Kitchen Paris founder—Oumy HK. Their efforts ensured that vegan cuisine was prominently featured, offering athletes and spectators a taste of plant-based delights. But how did it all begin?

How did veganism enter the Olympics kitchen

As the founder of Wild Kitchen Paris and Oumy HK Consulting, the organiser—Oumy HK was uniquely positioned to introduce veganism to the Olympics. Their journey commenced when Franck Royer—CEO of La Consignerie, the event company managing the food court for the opening ceremony—invited them to mobilise vegan brands and restaurants for this historic event. It was an unmissable opportunity to showcase plant-based cuisine on a global stage.

How were the vegan options selected

The selection process was straightforward. Oumy HK reached out to brands and restaurants that were already partners on other projects, as well as companies deeply committed to promoting veganism and animal liberation. For instance, Rodolphe Landemaine—founder of the vegan bakery Land & Monkeys, and the team at Heura were enthusiastic about participating. Their prompt “yes” responses made the selection process smooth and efficient.

How many people were part of the team

The organiser—Oumy HK, collaborated closely with Franck Royer and Camille Guillemet, a member of Franck’s team. Their trust and enthusiasm gave them the autonomy to bring in top vegan companies. Beyond this core team, the event was made possible by the wholehearted participation of numerous vegan brands and restaurants. The team from Wild Kitchen Paris—including the incredibly creative Chef Phoebe Dunn and Patrick Ossie from L'Embuscade Pigalle, also played pivotal roles. Together, they created standout items like a delicious BLT sandwich in collaboration with La Vie and a special baobab smoothie with Oatly—which were major hits.

What kind of vegan food was served

Bloom Sushi

The variety was remarkable, showcasing the diversity of vegan cuisine. Attendees enjoyed the quintessential French baguette from Land & Monkeys, the exquisite vegan sushi from Bloom Sushi, Mediterranean delights from Palais Fin, sophisticated pastries from Loba Patisserie, seasonal dishes from Sezono, the rich Afro-vegan flavours from L’Embuscade and Wild Kitchen Paris. The vegan hotdogs from Jimmy's Street Food were also a crowd favourite. This variety of dishes demonstrated that vegan food can cater to all tastes and preferences.

More About Oumy HK

The organiser’s journey into veganism began seven years ago—coinciding with her commitment to animal liberation. This passion led to the establishment of Oumy HK Consulting and Wild Kitchen Paris. These companies are dedicated to promoting a lifestyle free from animal oppression. Oumy HK Consulting supports vegan CEOs and entrepreneurs in developing their businesses, handling public relations, communications, events and strategy.

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Wild Kitchen Paris offers unique vegan culinary workshops conducted by a brigade of top chefs from renowned vegan restaurants. These workshops are held in beautiful, unconventional venues like lofts and boat-péniches. Their expansion includes Wild Kitchen Toulouse and Wild Kitchen Strasbourg, with more locations planned. This September, they will launch the first full vegan cooking school in Paris with Héloïse Hérété—a pastry chef from Aujourd'hui Demain.

Companies and professionals involved in this project

Oumy HK Consulting, Wild Kitchen Paris, La Consignerie, Land & Monkeys, Heura Foods, L’Embuscade Pigalle, Phoebe Amalia Dunn, La Vie, Oatly, Bloom Sushi France, Palais Fin, Loba Patisserie, Sezono, Jimmy’s Street Food, Wild Kitchen Toulouse, Wild Kitchen Strasbourg and Héloïse Hérété.

The inclusion of vegan cuisine at the Paris Olympic Games is a testament to the growing acceptance and appreciation of plant-based lifestyles. It not only provided delicious food options but also highlighted the versatility and richness of vegan cuisine to a global audience. The collaboration and effort of all involved have made this a memorable and impactful milestone in the promotion of veganism.

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