On the Same Path, Together

Commitments Published on 11/07/2024

On the Same Path, Together

Connected by a shared pursuit of excellence, and driven by the rewards of emotion, the Blancpain Haute Horlogerie Manufacture and Relais & Châteaux today celebrate the tenth anniversary of their partnership–a relationship strengthened by their joint commitment to the preservation of the oceans.

Hideaki Matsuo:|Culinary Artist, Ocean Defender

Commitments Saving the oceans Marion Bley Published on 20/06/2023

Hideaki Matsuo:
Culinary Artist, Ocean Defender

Some relationships were meant to be: the bond between Relais & Châteaux, Blancpain Manufacture de Haute Horlogerie, and Chef Hideaki Matsuo is one such rapport, built upon a shared resolve to protect the oceans. Their concerted efforts now preserve the treasures of the deep.

Seafood with Christophe Dufossé:|Cooking with Conscience

Commitments Saving the oceans Laurène Petit Published on 06/06/2023

Seafood with Christophe Dufossé:
Cooking with Conscience

Labels, seasonality, stocks,... It’s easy to get tangled in the net of sustainable fishing. At Château de Beaulieu–rewarded with two Michelin stars and a Green Star in recognition of its ethical approach–chef Christophe Dufossé's respect for marine resources sets an example for all of gastronomy.

Honoring the Hives

Commitments Bee keepers Caroline Mignot Published on 20/05/2023

Honoring the Hives

Honey is the taste of the terroir–each jar the story of a season and the flowers that bloomed. On World Bee Day, May 20, 2023, five of our properties reveal their relationships with this liquid gold and their dedication to upholding the integrity of the natural world.

Mauro Colagreco,|in Harmony With Nature

Commitments Sustainable stories Sylvie Berkowicz Nathalie Mohadjer Published on 18/04/2023

Mauro Colagreco,
in Harmony With Nature

The achievements of a chef are no longer limited to technique or creativity: they are also a matter of principle. Chef Mauro Colagreco, vice-president of Relais & Châteaux, is dedicated to environmental responsibility, with values that run through his entire team and have sealed his reputation.

Celebrating Michel Guérard

Commitments 60 seconds for a better world Stéphane Méjanès Published on 27/03/2023

Celebrating Michel Guérard

On his birthday, we pay tribute to a legendary chef, his career and his cuisine–all born of a profound dream. On his journey, Michel Guérard has successfully combined gastronomy with healthy eating–conceiving a culinary approach that can change the world.

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 Regenerative Restaurant

Commitments Food for Change 2022 Charles Michel Roselena Ramistella Published on 03/10/2022

The Regenerative Restaurant

The Santini family, owner of one of the world’s best restaurants, have decided to turn toward regenerative agriculture, in harmony with nature. A dramatic shift and an essential evolution which brings to life Relais & Châteaux’s 2022 RegenerAction campaign with Slow Food.

Deep-Sea Adventures in Polynesia

Commitments Saving the oceans Published on 16/08/2022

Deep-Sea Adventures in Polynesia

Committed to protecting marine resources since 2009, Relais & Châteaux takes you to the world’s far-flung atolls to meet extraordinary underwater fauna, along with its partner, Blancpain, a staunch defender of the great hammerhead shark.

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.

Contributors

Olivier Bauer International journalist

Olivier Bauer
International journalist

Ian Cameron Writer for the drinks industry

Ian Cameron
Writer for the drinks industry

Nathalie Mohadjer German-Iranian photographer

Nathalie Mohadjer
German-Iranian photographer

Roselena Ramistella Sicilian photographer

Roselena Ramistella
Sicilian photographer

Stéphane Méjanès Committed gastronomic journalist

Stéphane Méjanès
Committed gastronomic journalist

Estérelle Payany Food critic in France, author of some 30 books

Estérelle Payany
Food critic in France, author of some 30 books

Sophie Cornibert Co-founder of Fulgurances

Sophie Cornibert
Co-founder of Fulgurances

Daniel Bernard French food journalist

Daniel Bernard
French food journalist

Charles Michel Food activist and educator

Charles Michel
Food activist and educator

Marie Faure-Ambroise Founder of lifestyle website My Travel Dreams

Marie Faure-Ambroise
Founder of lifestyle website My Travel Dreams

Marissa Cox Founder of lifestyle blog "Rue Rodier"

Marissa Cox
Founder of lifestyle blog "Rue Rodier"

Céline Marks French blogger & photographer

Céline Marks
French blogger & photographer

Sarah Wyndham Lewis Honey Sommelier

Sarah Wyndham Lewis
Honey Sommelier

Eugenio Mailler Taste Activist

Eugenio Mailler
Taste Activist

Mickaël A. Bandassak Food and lifestyle photographer in Montreal

Mickaël A. Bandassak
Food and lifestyle photographer in Montreal

Sylvie Berkowicz Television producer, host and journalist

Sylvie Berkowicz
Television producer, host and journalist

Guillaume Crouzet French lifestyle chronicler

Guillaume Crouzet
French lifestyle chronicler

Joann Pai Canadian food & travel photographer

Joann Pai
Canadian food & travel photographer

Arturo Bamboo Berlin-based silver halide photographers

Arturo Bamboo
Berlin-based silver halide photographers

Aurore Dupont Sagorin Documentary producer (France TV)

Aurore Dupont Sagorin
Documentary producer (France TV)

Angela Mugnai Founder and Creative Director of Italian Eye

Angela Mugnai
Founder and Creative Director of Italian Eye

Anastasia Miari Greek journalist and author of guidebook and cookbook

Anastasia Miari
Greek journalist and author of guidebook and cookbook

Rooksana Hossenally Travel & lifestyle journalist

Rooksana Hossenally
Travel & lifestyle journalist

Kim Levy Journalist about the culture of taste

Kim Levy
Journalist about the culture of taste

Tarajia Morrell Founder of cooking blog The Lovage

Tarajia Morrell
Founder of cooking blog The Lovage

François Simon Formerly feared French food critic and novelist

François Simon
Formerly feared French food critic and novelist

Lauren Wells American Instagram influencer

Lauren Wells
American Instagram influencer

Tamlin Wightman Travel writer and photographer

Tamlin Wightman
Travel writer and photographer

Ezechiel Zerah Founder of the culinary newsletter Pomélo

Ezechiel Zerah
Founder of the culinary newsletter Pomélo

Annick Weber Travel and lifestyle writer from Luxembourg

Annick Weber
Travel and lifestyle writer from Luxembourg

Homage To the Hero|of Japanese Cuisine

Commitments Seaweed Symphony Published on 31/05/2022

Homage To the Hero
of Japanese Cuisine

Seaweed has been consumed and celebrated in Japan for thousands of years. Its delicious salinity exemplifies the taste of umami. Two celebrated Japanese chefs talk about their passion for this oceanic culinary wonder food – and their concerns for its future.

Seaweed, a Treasure of the Sea

Commitments Seaweed Symphony Sylvie Berkowicz Published on 31/05/2022

Seaweed, a Treasure of the Sea

In Relais & Châteaux properties around the world, seaweed is used in a variety of ways, embodying a way to live in harmony with the sea while respecting the rich resources found therein.

The Garden of the Sea

Commitments Seaweed Symphony Estérelle Payany Mickaël A. Bandassak Published on 31/05/2022

The Garden of the Sea

Fundamental to the health of the ocean floor, seaweed has become emblematic of Hugo Roellinger’s cuisine.

Carbon Neutrality: |A Stepping Stone |To A Regenerative Future

Commitments Seeds of change Charles Michel Published on 19/04/2022

Carbon Neutrality:
A Stepping Stone
To A Regenerative Future

Travelers today face a dilemma between the desire to enjoy unique experiences and their ability to live according to their ecological convictions. How can they reconcile this environmental responsibility when the very principle of travel is to move from one place to another?

Freshly Caught: April's Finest Fish

Commitments Saving the oceans Published on 29/03/2022

Freshly Caught: April's Finest Fish

Emblematic of the mischievous Gallic sense of humor, “April Fish Day” (April 1st) is the French version of April Fools’ Day. In honour of this curious custom, we invite you to sample some of April's greatest catches from rivers, lakes and seas the world over, courtesy of our amazing chefs.

Sol y Luna: |the Sunshine of |Social Responsibility

Commitments Sustainable stories Published on 14/03/2022

Sol y Luna:
the Sunshine of
Social Responsibility

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.

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.

Food for Change: | Chef Yongli Wu | Dreamland Resort, China

Commitments Food for change 2018 Published on 03/10/2018

Chef Yongli Wu
Dreamland Resort, China

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 !

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.

Ode to Shellfish

Commitments Saving the oceans Stéphane Méjanès Published on 08/06/2021

Ode to Shellfish

United Nations World Oceans Day, celebrated on June 8, is designed to raise public awareness about the importance of better managing the oceans and their resources.

"We are on the front line"

Commitments Saving the oceans Published on 28/05/2021

"We are on the front line"

"There would be no life on Earth without the seas." For United Nations' World Oceans Day theme of "The Ocean: Life & Livelihoods", nearly 200 Relais & Châteaux join forces for an Ode to Shellfish to support the growth and development of a sustainable blue economy.

Biodiversity for Pollinators

Commitments Bee keepers Sarah Wyndham Lewis Published on 04/05/2021

Biodiversity for Pollinators

Sarah Wyndham Lewis, professional Honey Sommelier, embarks on a Relais & Chateaux honey trail through 5 beekeeping properties, highlighting their fierce commitment to safeguarding bees and the environment.

Angling for Better Ways to Fish in Japan

Commitments Saving the oceans Ezechiel Zerah Published on 19/03/2021

Angling for Better Ways to Fish in Japan

While blessed with a culinary culture that prominently features seafood, the premier Japanese chefs of Relais & Châteaux are concerned about their environment. Four eco-conscious culinary figures share their vision of change.

Orto Felice: |The Garden of Goodwill

Commitments Sustainable stories Aurore Dupont Sagorin Published on 20/02/2020

Orto Felice:
The Garden of Goodwill

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.

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.

Hugo Roellinger :|living off land and sea

Commitments 60 seconds for a better world Stéphane Méjanès Published on 21/01/2019

Hugo Roellinger :
living off land and sea

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.