Massimiliano Alajmo of Le Calandre, 3-star Michelin in Italy, unveils a never-before-published recipe to food activist and educator Charles Michel showcasing Chioggia Marina Pumpkin.
A steward of sustainability, two-Michelin-star Chef Shinobu Namae of L’Effervescence walks Charles Michel, food activist and educator, through an enchanting story about how everything is connected, from ocean to dish. The hero of the story is shottsuru, a traditional Japanese fish sauce.
Chef Pedro Bargero of Chila Restaurant shines a light on amaranth, a nutritional powerhouse that may be one of the keys to solving global food security.
Chef Krista Garcia of Hawaii's Hotel Wailea joins food activist and educator Charles Michel in an in-depth conversation about the protein-rich superfruit 'ulu. Also known as Hawaiian breadfruit, it's an ingredient on Slow Food International’s Ark of Taste catalogue.
Since Relais & Châteaux proclaimed its culturally - and environmentally - focused Vision to UNESCO in 2014, members have all committed to acting responsibly as part of the food system, which is more important than ever in the context of the global health crisis.
The three-star Mirazur in Menton is the world’s first restaurant to be certified “Plastic Free.” What’s more, by replacing single-use plastics with compostable alternatives, the staff has developed a permaculture garden. A virtuous circle for the restaurant – and the planet.
Chef Peter Tempelhoff of Cape Town's Ellerman House drives innovation for World Oceans Day by cooking sustainably. Co-hosted with the United Nations in partnership with Oceanic Global and Ethic Ocean, this series showcases six R&C chefs' commitment to promoting ethical sea- and plant-based meals.
Chef David Kinch of California's Manresa, drives innovation for World Oceans Day by cooking sustainably. Co-hosted with the United Nations and in partnership with Oceanic Global and Ethic Ocean, this series showcases six R&C chefs' commitment to promoting ethical sea- and plant-based meals.
Chef Enrique Olvera of Mexico City's Pujol, drives innovation for World Oceans Day by cooking sustainably. Co-hosted with the United Nations and in partnership with Oceanic Global and Ethic Ocean, this series showcases six R&C chefs' commitment to promoting ethical sea- and plant-based meals.
Chef Michael Caines of UK's Lympstone Manor drives innovation for World Oceans Day by cooking sustainably. Co-hosted with the United Nations and in partnership with Oceanic Global and Ethic Ocean, this series showcases six R&C chefs' commitment to promoting ethical sea- and plant-based meals.
Chef Vicky Lau of the Hong Kong's Tate Dining Room drives innovation for World Oceans Day by cooking sustainably. Co-hosted with the United Nations and in partnership with Oceanic Global and Ethic Ocean, this series showcases six R&C chefs' commitment to promoting ethical sea- and plant-based meals.
Chef Jason Bangerter of the Canada's Langdon Hall drives innovation for World Oceans Day by cooking sustainably. Co-hosted with the United Nations and in partnership with Oceanic Global and Ethic Ocean, this series showcases six R&C chefs' commitment to promoting ethical sea- and plant-based meals.
On June 8, to mark the United Nations’ World Oceans Day, Relais & Châteaux properties take a proactive stand for marine biodiversity.
Laurent Petit, at the helm of Le Clos des Sens since 1992, has let his thinking change with time, be it about his cuisine or his restaurant. Awarded three stars by the Michelin Guide, he shook loose of his classical training and preconceived notions to hone an identity centered on nature and people.
In the Netherlands, Chef Jef Schuur of Bij Jef has created his own unique cuisine sourced from his natural surroundings. He shares his gastronomic world with other Northern- and Eastern-European chefs through exchanged ideas, experiences, and support.
Set off on an around-the-world journey to discover our members’ sustainable, socially supportive initiatives. In Peru, in the Sacred Valley of the Incas, Marie-Hélène Miribel has created Sol y Luna, a hotel that generates the resources to fund a local school, home to 200 students.
At Tuscany’s Borgo San Felice, the chef uses vegetables from the restaurant’s organic garden, which is tended by workers with disabilities. A meaningful agricultural project that nourishes both sustainable and social development.
Since he arrived at L’Oustau de Baumanière, Glenn Viel has made it a point of honor to cultivate a garden that respects the rhythm of nature, to raise animals, to minimize waste. Meet a role model.
In the small town of Ébreuil in central France, Chef Évelyne Debourg just received the François Rabelais prize, which recognizes individuals for their work in promoting food cultural heritage in France and throughout the world.
Relais & Châteaux gift boxes now come in pouches made in South Africa from... plastic bottles! The Joinery, a local South African lifestyle brand, has perfected this astounding technology.
Food on the Edge, the quintessential Irish food event taking place in Galway this October 21 and 22, will play host to several Relais & Châteaux chefs as they share their commitment to sustainable fishing.
From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !
From the North Sea, the English Channel, the Mediterranean, the China Sea, to the Pacific, not a month goes by without scientists around the world alerting us to the gradual disappearance of wild fish. Should we be worried? Definitely. Can we do something about it? Most certainly.
From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !
Relais & Châteaux and Slow Food first joined forces two years ago in an initiative called Food for Change, organizing events to raise awareness of the planetary consequences of our food choices. Meet four chefs taking part in this delicious revolution.
Château d’Audrieu in the Normandy countryside is immensely pleased with having hired Nazar, a young Afghan man with boundless determination. Here is one story born of the partnership between Relais & Châteaux and the Refugee Food Festival, helping refugees start new lives through cuisine.
Arnaud Faye is the two-Michelin-star chef at La Chèvre d’Or in Èze, southeastern France. The establishment, perched on a promontory, is blessed with an idyllic setting and a culinary commander, just named a Meilleur Ouvrier de France, who leads his staff with gentle strength.
At La Côte Saint-Jacques, Jean-Michel Lorain is proving that sustainability can be at the heart of a high-end hotel and dining experience. We visited the chef in Burgundy to get an insight into his ecological commitments and the association he founded.
Exploring “lesser-known” fish means demonstrating that we can source outside the array of mass-market seafood and choose fish that aren’t threatened with extinction by virtue of finicky human consumption.
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.
In a world at contretemps, food may be the one thing that brings us together. It is so precious that the U.S. Department of Homeland Security even established The National Center for Food Protection and Defense (NCFPD) in 2004.
Cédric Béchade honed his craft at the finest establishments and could have pursued a lofty path of technically sophisticated cuisine. Instead, he chose to settle in the Basque Country as an environmentally conscientious innkeeper.
Michel Guérard no longer needs any introduction. Since the passing of Paul Bocuse, he and Pierre Troisgros are the last remaining activists of the great revolution of French chefs. At a lively 86 years of age, he remains a determined campaigner for healthy cuisine that could change the world.
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.
Argentinean-born Mauro Colagreco opened Mirazur restaurant in 2006 (3 Michelin stars, ranked No. 3 in the 50 Best). This committed cook has never forgotten where he came from. "Origenes" is his pet project. He tells us more about it in the first interview our "60 seconds for a better world" series.
As a little boy, Hugo Roellinger listened eagerly to the bedtime stories told by his father, Olivier Roellinger, a former three-star chef and Vice President of Relais & Châteaux. Former sailor, Hugo returned to world of cooking at Le Coquillage, the Michelin-starred family restaurant in Cancale.
Julien Dumas has headed the kitchens of Lucas Carton, a Paris institution steeped in the legacy of an extraordinary chef, Alain Senderens. Dumas, a Grenoble native, has managed to create a personal style of cuisine, with local ingredients, to leave his own mark on the French culinary landscape.
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.
Artists around the world collaborate with Mother Nature in a range of unique creations featuring one of the most vital creatures on Earth – the honeybee.
From October 4th to 7th, the chefs of Relais et Châteaux take part in the international Menu For Change initiative to relay the essential message that combating climate change begins on the plate!
At the initiative of Relais&Châteaux, in collaboration with the environmental organization Ethic Ocean, Mauro Colagreco, chef at Mirazur (Menton), hosted Hugo Roellinger, chef at Coquillage (Cancale), for World Oceans Day. Their event, baptized ‘Poisson Exquis,’ offered an array of sensations.
The energy and the atmosphere in Milan during the Design Week is always magical. For this reason, I was very excited when Relais & Chateaux invited me to the inauguration of their pop-up installation "The Joy of Bees", a botanic oasis in the middle of the city.
On April 20th and 21st, Relais & Châteaux will open the doors to its pop-up artistic installation, The Joy of Bees, at the florist Lami Fiori in Piazza San Marco.
A grand hotel with loyal customers and a renowned Michelin starred restaurant... Why not then be content to enjoy the success on the basis of “live happy, live hidden”? Because in many countries, the solidarity economy isn’t an option, it’s a vital necessity.
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.
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...
What do you remember about your school canteen? It could easily be suspected that for a very high percentage of you the immediate response would be some sort of onomatopoeia like "yuck". But do not let those memories blind you...
We can sometimes be a bit confused by the sheer number of fruit and vegetable stalls, the bustling crowds around the fishmonger’s and the endless queue for the cheese stall. So what’s the secret to success in the market so that you leave with a basket full of the best produce?
Originator of the international Slow Food movement, Carlo Petrini talks about his fight to end the standardization of taste, foster culinary diversity and protect biodiversity. In his work he draws from French luminaries such as Brillat-Savarin, Edgar Morin and Pierre Rabhi.
At its essence, Londolozi is itself a seed of change; the reach of its impact crosses borders, from the Sabi Sand Private Game Reserve where the lodge lies in South Africa, to the homes and hearts of those who visit – people in all corners of the globe.
Gastón Acurio has spread the flavors of Peru around the globe with over 44 restaurants in 13 countries.
Vérane Frédiani is an enthusiast, one of those who inspires others to follow them on their wildest impulses. Journalist, film critic at Canal+, distributor and producer with her husband Franck Ribière, she had the desire to make a film about a subject dear to her heart...
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.
In recent years, with food scandals coming off the assembly line and the prevalence of carcinogenic pesticides, whistleblowers have been accelerating their pace. And as a result, organic products are opening up highways of promising markets. But beware of getting overexcited!
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.
Lionel and Manuela Brezo catch fish for the restaurant Mirazur. For them, as for its chef Mauro Colagreco, the sea is a constant source of inspiration that must be protected and preserved at all costs.
Chef Julien Dumas is passionate about the sea. On the occasion of World Oceans Day, he spoke to us about the relationship of trust he has with his fish merchant Gilles Jégo, his decision to support sustainable fishing, and his love for cooking fish.
Do you know of the Godia potato? Or the aromatic herbs that grow on the rocks of the Amalfi Coast? Can you imagine a vegetable garden on the mythic island of Capri? Oh yes, Italy is now teeming with enlightened locavores who are changing the boot's traditional landscape.
To celebrate World Oceans Day, Relais & Châteaux is organising Exquisite Fish, a lunch overlooking the ocean to be held on 4 June. Chef Christopher Coutanceau and fish merchant Cédric Gonzales share with us their passion for the ocean as well as the actions they take to promote sustainable fishing.
For the occasion of World Oceans Day, Relais & Châteaux, alongside the NGO Ethic Ocean, is reaffirming its commitment to the preservation of marine resources and is helping its members find solutions to implement to successfully address these issues. In a fish, every part is the best part!
Imagine a hotel with a golf course where players can hit their balls in the direction of a floating pontoon and where the balls that are made of fish food dissolve in water after 48 hours. Stupid? No. This is one more stone in the edifice of a sustainable planet.
SeaWeb Europe and Olivier Roellinger are committed to ensure that future generations will have fish to eat.
Yes, being Chef and beekeeper can be joined in a unique passion.Take a glimpse in our Q&A with Otto Nijenhuis, Château St. Gerlach in the Netherlands’ expert apiarist.
Relais & Châteaux supports the call for the right to eat right to fight the threat to food. Join us and sign the petition!
At a time when a number of people from the Arab world are being ostracised for religious reasons or assumed to be all fanatics, let us remember that their traditions of hospitality and conviviality are legendary.
Tim Lang is professor of food policy at City university and co-author wit