The Cheese Salvaged from the Water
Commitments Food For Change 2021 Eugenio Mailler Publié le 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 Publié le 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 Publié le 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 Publié le 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 Publié le 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.

Romorantin: a sensory Renaissance
Travel Eugénio Mailler Publié le 29/07/2019

Romorantin:
a sensory Renaissance

Leonardo da Vinci’s little-known project, cut short by his demise, was to transform Romorantin into the “ideal city” and that spirit permeates the city to this day. As it does the Grand Hôtel du Lion d’Or, erected in the days of the Italian genius and designed to make all the senses sing.

Seabass struck from menus| in February and March !
Commitments Saving the oceans Eugenio Mailler Publié le 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 Publié le 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.

The Countess and the bean
Commitments Eugenio Mailler Publié le 02/11/2017

The Countess and the bean

Rémy Giraud, the two Michelin star chef at the Domaine des Hauts de Loire, introduces us to a dry bean called the Comtesse de Chambord, and the grower who brought it back to the market, Robert Albezard.

Social Pollinator
Commitments Bee keepers Eugenio Mailler Publié le 30/10/2017

Social Pollinator

Saint-Denis is a city of diversity. It is inhabited by 135 nationalities and is where the final resting place of the kings and queens of France stands next to another great cathedral, one erected to the gods of football. The city was one of the great industrial centres of Europe...

Le Petit Nice, a Hundred Years of History
Travel Point of view Eugenio Mailler Publié le 14/08/2017

Le Petit Nice, a Hundred Years of History

Le Petit Nice's story begins like a film. The date is 1917. The location is Marseille, next to the sea. A countess leaves her neo-classical villa and crosses the street to make a phone call from the bar across the way. She informs her real estate agent of her desire to sell the villa...

The Latest Adventure of Paolo Sari
Commitments Saving the oceans Eugenio Mailler Publié le 26/06/2017

The Latest Adventure of Paolo Sari

Paolo Sari is the chef of Monte-Carlo Beach in Monaco. In his Michelin-starred kitchen, the products he works with come from the surrounding area, all within a 150-km radius. Looking out at the great blue sea, he talks to us about his gastronomic choices and the links he weaves with his producers.

When the City Sleeps
Commitments Seeds of change Eugenio Mailler Publié le 08/06/2017

When the City Sleeps

Amazed by the amount of organic waste produced by his restaurant, Stephan Martinez decided to tackle the problem. His company Moulinot collects and transforms the organic waste of more than 300 establishments in the Île-de-France region, a model that has seriously piqued the interest of politicians.