When Audi Canada extends an invitation, you know it’s going to be unforgettable. But this time, they weren’t just showing off their cutting-edge cars—they were serving up sustainability in the most unexpected and delicious way. The Audi Sustainability Dinner Series is a bold culinary campaign that proves luxury and eco-consciousness can sit at the same table.

This exclusive dinner series showcases the art of sustainable fine dining, spotlighting locally sourced ingredients, inventive culinary techniques, and the forward-thinking vision of Michelin-starred chefs from across Canada and Europe. Each event brings together gastronomy and green innovation, taking guests on a sensory journey that’s as thoughtful as it is indulgent.

Our team was lucky enough to attend not one but two of these unforgettable dinners—one in Toronto and the other in Vancouver—each with its own flavour, flair and message. What united them was Audi’s commitment to driving sustainability from the road to the plate, all with a side of sparkling champagne and seriously good company.

Toronto: Michelin stars, modern elegance & mindful menus

Let’s just start off by saying: Audi’s not just out here building sleek, sexy cars anymore—they’re thinking bigger. Think circular economies, carbon-neutral production, and yes, even curating tasting menus that are as environmentally conscious as they are mouthwatering. When we heard Audi was pairing their sustainability mission with some of the world’s best chefs, we had one thought: “Sign us up.”

The Toronto edition of the series was hosted at the gorgeous Danico—a refined, design-forward restaurant tucked in the heart of downtown. The evening featured a one-night-only collaboration between three Michelin-starred visionaries: Chef Daniele Corona, Danico’s own culinary mastermind; Chef Jérôme Schilling, the celebrated force behind Restaurant Lalique in France; and Chef Stefan Stiller, of the three-star Taian Table in Shanghai. The result? A luxurious, sustainably driven menu that pushed boundaries and challenged expectations.

First up: the Sea Bream Tartare with Dashi Pearls, Hollandaise, Smoked Guacamole and Grapefruit Bark. It was light, bold and beautifully composed—proof that zero-waste can still feel très haute cuisine. Responsibly sourced and creatively repurposed, each element on the plate had purpose and panache.

Then came the main: PEI Lobster, delicately paired with local white asparagus, fresh nettle tapenade and a cloud-like organic trout roe foam. It was a standout—not just in flavour, but in concept. The use of foraged ingredients and hyper-local produce mirrored Audi’s own innovation practices: sleek, smart and sustainable.

But the moment that truly won us over? Dessert. Called “Save the Coffee,” this knockout finale took used coffee grounds—yes, the ones that usually go straight into the compost—and upcycled them into a rich, velvety chocolate base. Topped with silky namelaka, soft caramel insert, airy coffee mousse and a scoop of tonka bean gelato, it was the kind of dessert that makes you rethink everything you thought you knew about leftovers. If this is the future Audi envisions—bold, beautiful, and sustainable—we are already behind the wheel.

What this evening proved is simple: luxury and sustainability aren’t opposites—they’re evolving together. And when you bring Michelin-starred chefs into the equation? You’re not just tasting food. You’re tasting the future.

Vancouver: a West coast culinary journey

For the fifth edition of the Audi Sustainability Dinner, we found ourselves in Vancouver—and let us tell you, it was pure magic from the first pop of champagne. Held at the renowned Kissa Tanto, a Michelin-starred spot famed for its elegant blend of Japanese and Italian cuisines, this night was about slowing down, connecting deeply and tasting sustainability in every course.

The kitchen was helmed by the brilliant Chef Joël Watanabe of Kissa Tanto, alongside Chef Davide Ciavattella from the famed Don Alfonso Toronto. The vibe was intimate yet elevated—dim lighting, glowing faces, laughter and that quiet hum of something meaningful unfolding.

We began with Il Cannelone di Cipolla Rosa, a playful, delicate dish built on organic vegetables. Spirulina and horseradish brought an earthy complexity that made you pause between bites. Then came the star: B.C. kelp–poached spring salmon, served with thoughtful restraint and a spotlight on West Coast ingredients. It was a perfectly executed ode to the region’s bounty and Audi’s local-first philosophy.

And then—plot twist—dessert arrived: Pasta Aglio Olio e Peperoncino. But not the kind Nonna used to make. This was a sweet, cheeky reimagination, with white chocolate ganache, red chili flakes and a hit of citrus. It was unexpected, bold and absolutely unforgettable—just like the night itself.

More than anything, the evening was about community: diners, chefs and Audi leaders exchanging ideas on how to move forward—creatively, responsibly and deliciously.

Two Cities, One Mission

From Toronto’s star-studded culinary collaboration to Vancouver’s soulful, West Coast-inspired menu, Audi’s Sustainability Dinner Series isn’t just a series of fancy meals. It’s a blueprint for the future—where craftsmanship, innovation and environmental consciousness come together to create something truly extraordinary.

And if we learned one thing across these two experiences, it’s this: sustainability doesn’t have to be stiff. It can be sexy, savoury and sweet all at once.

Photography by Andra Balaci and courtesy of the venues.