30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.
Within the walls of the UNESCO World Heritage site of the Historic District of Old Québec, the centuries converge at Auberge Saint-Antoine, where antiquity meets modern luxury.
From the farm to the table in zero kilometers. This is the challenge that some cooks have chosen to undertake by also becoming Chefs de Jardin.
