The Gulf of Naples|through Fields and Foods
Commitments Food for Change 2022 Eugenio Mailler Mario Spada Published on 17/10/2022

The Gulf of Naples
through Fields and Foods

The view of the Gulf of Naples, with Mount Vesuvius silhouetted against the sky, is instantly recognizable. Despite the very touristic peri-urban area of the Naples metropolis, agriculture is thriving, still producing famed edible wonders, the gustative hallmarks of Neapolitan cuisine.

The Sustainable Approach |of a Modern Master
Cuisine Eugenio Mailler Olivier Metzger Published on 17/05/2022

The Sustainable Approach
of a Modern Master

Glenn Viel lives life intensely. This intensity is expressed in streamlined, minimalist dishes with powerful, persistent tastes. His life is a race against the clock, and on that race he is accompanied by a Fifty Fathoms diver’s watch from the prestigious master watchmaker Blancpain.

The Cheese Salvaged from the Water
Commitments Food For Change 2021 Eugenio Mailler Published on 10/10/2021

The Cheese Salvaged from the Water

Julien Dumas, the new chef of the Saint James in Paris, tells us about a cheese that he enjoyed as a child, Persillé de Tignes. This excellent product represents the commitment required from chefs everywhere to protect the environment and its biodiversity.

Seeds of the Future
Commitments Food For Change 2021 Eugenio Mailler Published on 09/10/2021

Seeds of the Future

Kumatiya, a small, spiny tree typical of Rajasthan, has a great deal of appeal. In addition to being a part of the territory’s traditional agroforestry system and a source of complementary revenue with its gum arabic, it also offers a gratifying gourmet treat: its seeds.

An Apple a Day
Commitments Food For Change 2021 Eugenio Mailler Published on 08/10/2021

An Apple a Day

The Gravenstein apple is a symbol of the Sonoma County community. Brought here by Russian trappers in the early 19th century, it has provided food and drink for the locals for many years. Today its orchards are threatened by the success of the region’s vineyards.

Pollo Nero, Pollo Vero
Commitments Food For Change 2021 Eugenio Mailler Published on 07/10/2021

Pollo Nero, Pollo Vero

“Black chicken, authentic chicken.” This Tuscan saying expresses just how firmly rooted pollo nero del Valdarno truly is here. As part of the Food for Change campaign by Slow Food, we set out to encounter this passenger aboard the Ark of Taste.

Saving Near-Extinct Foods |Around the World
Commitments Food For Change 2021 Eugenio Mailler Published on 28/09/2021

Saving Near-Extinct Foods
Around the World

In the face of industrial agriculture and standardized diets, we need a Noah’s Ark of foods. One that protects the foods that make our cuisine so special: the ingredients that express the talents of our region. A treasure to carry forward for the future of our tastebuds and our countrysides.

Seabass struck from menus| in February and March !
Commitments Saving the oceans Eugenio Mailler Published on 08/02/2019

Seabass struck from menus
in February and March !

Europe’s seabass stocks are being hit hard by unsustainable fishing practices. If, we hope to continue eating this fish, we must no longer buy it during its spawning period. Relais & Châteaux chefs are taking the lead on this initiative by avoiding seabass in their menus in February and March.

Electric fishing : |chefs are mobilizing to ban it
Commitments Saving the oceans Eugenio Mailler Published on 17/10/2018

Electric fishing :
chefs are mobilizing to ban it

China, the USA, Australia... even Brazil: many of the world’s countries have banned electric pulse fishing. Europe did too, but is subject to derogations for commercial purposes. Relais & Châteaux is committed to working with the Bloom association to ban it permanently in Europe.