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A feast of unfamiliar fish

Commitments Fish Unknown Sophie Cornibert

A feast of unfamiliar fish

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.

Fish Unknown| Volando Urai, Taiwan |Hotel del Parque, Ecuador| Wharekauhau, New-Zealand

Commitments Fish Unknown

Fish Unknown
Volando Urai, Taiwan
Hotel del Parque, Ecuador
Wharekauhau, New-Zealand

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.

Fish Unknown |Chef Dimitrios Loannidis |Sun Rocks Hotel, Greece

Commitments Fish Unknown

Fish Unknown
Chef Dimitrios Loannidis, Sun Rocks Hotel, Greece

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.

Fish Unknown| Palazzo Seneca, Italy |The Bath Priory, UK |Pastorale, Belgium

Commitments Fish Unknown

Fish Unknown
Palazzo Seneca, Italy, The Bath Priory, UK, Pastorale, Belgium

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.

Fish Unknown| Lešić Dimitri, Croatia, Chewton Glen, UK, Le Phébus & Spa, France

Commitments Fish Unknown

Fish Unknown
Lešić Dimitri, Croati, Chewton Glen, UK, Le Phébus & Spa, France

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.

Fish Unknown |Dragsholm Slot, Denmark |Quintessence, Anguilla |Auberge Saint-Antoine, Canada

Commitments Fish Unknown

Fish Unknown
Dragsholm Slot, Denmark, Quintessence, Anguilla, Auberge Saint-Antoine, Canada

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.

Fish Unknown |Clarance Hôtel, France| Avaton Luxury Resort, Greece| Hentley Farm, Australia

Commitments Fish Unknown

Fish Unknown
Clarance Hôtel, France
Avaton Luxury Resort, Greece
Hentley Farm, Australia

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.

Fish Unknown |Chef Samuel Moreno, |Molino de Alcuneza, Spain

Commitments Fish Unknown

Fish Unknown
Chef Samuel Moreno, Molino de Alcuneza, Spain

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.

Fish Unknown |Heritage Madrid Hotel, Spain |Caesar Augustus, Italy |Ocean House, USA

Commitments Fish Unknown

Fish Unknown
Heritage Madrid Hotel, Spain
Caesar Augustus, Italy
Ocean House, USA

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.

Fish Unknown| Orfila Hotel, Spain |Otahuna Lodge, New-Zealand| Il Bottaccio, Italy

Commitments Fish Unknown

Fish Unknown
Orfila Hotel, Spain, Otahuna Lodge, New-Zealand, Il Bottaccio, Italy

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.

Fish Unknown| Landhaus Stricker, Germany |Wild Coast Tented Lodge, Sri Lanka |Can Faustino, Spain

Commitments Fish Unknown

Fish Unknown
Landhaus Stricker, Germany
Wild Coast Tented Lodge, Sri Lanka
Can Faustino, Spain

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.

Fish Unknown| L'Heure Bleue Palais, Morocco |Ristorante Quadri, Italy |Ceylon Tea Trails, Sri Lanka

Commitments Fish Unknown

Fish Unknown
L'Heure Bleue Palais, Morocco, Ristorante Quadri, Italy, Ceylon Tea Trails, Sri Lanka

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.

Fish Unknown |Domaine Les Crayères, France| Anjajavy Le Lodge, Madagascar |Casa Palopó, Guatemala

Commitments Fish Unknown

Fish Unknown
Domaine Les Crayères, Franc, Anjajavy Le Lodge, Madagascar, Casa Palopó, Guatemala

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.

Fish Unknown |Cape Weligama, Sri Lanka |The Fearrington, USA |Torre del Visco, Spain

Commitments Fish Unknown

Fish Unknown
Cape Weligama, Sri Lanka, The Fearrington, USA, Torre del Visco, Spain

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.

Fish Unknown |Landhaus Stricker, Germany |Terme Manzi, Italy| Origin & Theory, Ecuador

Commitments Fish Unknown

Fish Unknown
Landhaus Stricker, Germany, Terme Manzi, Italy, Origin & Theory, Ecuador

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.

Fish Unknown |Magee Homestead, USA |Die Sonne Frankenberg, Germany |Sonora Resort, Canada

Commitments Fish Unknown

Fish Unknown
Magee Homestead, USA
Die Sonne Frankenberg, Germany
Sonora Resort, Canada

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.

Fish Unknown |Jabulani, South Africa |Hôtel Splendide Royal Paris, France |Restaurant Lafleur, Germany

Commitments Fish Unknown

Fish Unknown
Jabulani, South Africa
Hôtel Splendide Royal Paris, France
Restaurant Lafleur, Germany

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.

Fish Unknown |A Quinta da Auga, Spain |Capofaro Locanda & Malvasia, Italy |Elounda Mare Hotel, Greece

Commitments Fish Unknown

Fish Unknown
A Quinta da Auga, Spain
Capofaro Locanda & Malvasia, Italy
Elounda Mare Hotel, Greece

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.

Fish Unknown |20 Degrés Sud, Mauritius |Hotel Neri, Spain |Chateau Monfort, Italy

Commitments Fish Unknown

Fish Unknown
20 Degrés Sud, Mauritius, Hotel Neri, Spain, Chateau Monfort, Italy

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.

Fish Unknown |Palacio de Luces, Spain |Awasi Atacama, Chile |Château d'Audrieu, France

Commitments Fish Unknown

Fish Unknown
Palacio de Luces, Spain
Awasi Atacama, Chili, Château d'Audrieu, France

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.

Fish Unknown |Hotel Villa Franceschi, Italie |Le Mas des Herbes Blanches, France |Rosedon Hotel, Bermuda

Commitments Fish Unknown

Fish Unknown
Hotel Villa Franceschi, Italie, Le Mas des Herbes Blanches, France, Rosedon Hotel, Bermuda

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.

Fish Unknown| Chef David Pelet,| Taha'a Island, French Polynesia

Commitments Fish Unknown

Fish Unknown
Chef David Pelet, Taha'a Island, French Polynesia

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.

Fish Unknown |Chef Abdallah Juma, |Zanzibar White Sand, Tanzania

Commitments Fish Unknown

Fish Unknown
Chef Abdallah Juma, Zanzibar White Sand, Tanzania

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.

Fish Unknown |Chef Devin Bozkaya, |Weekapaug Inn, USA

Commitments Fish Unknown

Fish Unknown
Chef Devin Bozkaya, Weekapaug Inn, USA

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.

Fish Unknown |Chef Amal,| Riad Fès, Morocco

Commitments Fish Unknown

Fish Unknown
Chef Amal, Riad Fès, Morocco

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.

Fish Unknown |Chef Stéphane Décotterd, |Restaurant Le Pont de Brent, Switzerland

Commitments Fish Unknown

Fish Unknown
Chef Stéphane Décotterd, Restaurant Le Pont de Brent, Switzerland

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.

Fish Unknown |Chef Andrew Baird,| Longueville Manor, UK

Commitments Fish Unknown

Fish Unknown
Chef Andrew Baird, Longueville Manor, UK

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.

Fish Unknown |Chef Jason Bangerter, |Langdon Hall, Canada

Commitments Fish Unknown

Fish Unknown
Chef Jason Bangerter, Langdon Hall, Canada

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.

Fish Unknown |Chef Justin Cogley,| L'Auberge Carmel, USA

Commitments Fish Unknown

Fish Unknown
Chef Justin Cogley, L'Auberge Carmel, USA

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.

Fish Unknown| Chef Miguel Muñoz, |Imanta Punta de Mita, Mexico

Commitments Fish Unknown

Fish Unknown
Chef Miguel Muñoz, Imanta Punta de Mita, Mexico

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.

Fish Unknown |Chef Krista Garcia, |Hotel Wailea, Hawaii

Commitments Fish Unknown

Fish Unknown
Chef Krista Garcia, Hotel Wailea, Hawaii

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.

Fish Unknown |Chef Nick Trehearne, |Hastings House, Canada

Commitments Fish Unknown

Fish Unknown
Chef Nick Trehearne, Hastings House, Canada

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.

Fish Unknown |Chef Samuel Le Torriellec, |Epoque Hotel, Romania

Commitments Fish Unknown

Fish Unknown
Chef Samuel Le Torriellec, Epoque Hotel, Romania

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.

Fish Unknown | Chef Romain Franceschi, | Château de Fonscolombe, France

Commitments Fish Unknown

Fish Unknown
Chef Romain Franceschi, Château de Fonscolombe, France

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.

Fish Unknown | Chef Lucas Vannier, | Château de Courcelles, France

Commitments Fish Unknown

Fish Unknown
Chef Lucas Vannier, Château de Courcelles, France

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.

Fish Unknown | Chef Axell Boisselier, |Château de Drudas, France

Commitments Fish Unknown

Fish Unknown
Chef Axell Boisselier, Château de Drudas, France

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.

Fish Unknown | Chef Raymond Blanc, | Belmond Le Manoir aux Quat' Saisons, UK

Commitments Fish Unknown

Fish Unknown
Chef Raymond Blanc, Belmond Le Manoir aux Quat' Saisons, UK

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.

Fish Unknown |Chef David Delsart,| Villa Florentine, France

Commitments Fish Unknown

Fish Unknown
Chef David Delsart, Villa Florentine, France

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.

Fish Unknown |Chef Matthew Price, |The Vineyard, UK

Commitments Fish Unknown

Fish Unknown
Chef Matthew Price, The Vineyard, UK

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.

Fish Unknown |Chef Mark Levy, |The Ivy, USA

Commitments Fish Unknown

Fish Unknown
Chef Mark Levy, The Ivy, USA

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.

Fish Unknown| Chef Adrien Brunet, |Saint James Paris, France

Commitments Fish Unknown

Fish Unknown
Chef Adrien Brunet, Saint James Paris, France

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.

Fish Unknown |Chef Thomas Kellerman, |Park-Hotel Egerner Höfe, Germany

Commitments Fish Unknown

Fish Unknown
Chef Thomas Kellerman, Park-Hotel Egerner Höfe, Germany

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.

Delicious journeys, happy oceans

Commitments Saving the oceans Owen McDonald

Delicious journeys,
happy oceans

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, | nature dictates the menu

Commitments 60 seconds for a better world Stéphane Méjanès

Cédric Béchade,
nature dictates the menu

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: | never short of dreams

Commitments 60 seconds for a better world Stéphane Méjanès

Michel Guérard:
never short of dreams

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.

Seabass struck from menus| in February and March !

Commitments Saving the oceans Eugénio Mailler

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.

Mauro Colagreco : | protect our origins

Commitments 60 seconds for a better world Stéphane Méjanès

Mauro Colagreco :
protect our origins

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.

The art of bee-ing

Commitments Bee keepers Tamlin Wightman

The art of bee-ing

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.

Contributors

Stéphane Méjanès Committed gastronomic journalist

Stéphane Méjanès
Committed gastronomic journalist

Sophie Cornibert Co-founder of Fulgurances

Sophie Cornibert
Co-founder of Fulgurances

Owen McDonald American writer and redactor

Owen McDonald
American writer and redactor

Estérelle Payany Journalist, food critic and author

Estérelle Payany
Journalist, food critic and author

Annick Weber Travel & lifestyle writer from Luxembourg

Annick Weber
Travel & lifestyle writer from Luxembourg

Eugénio Mailler Slow Food member

Eugénio Mailler
Slow Food member

Angela Mugnai Founder and Creative Director of Italian Eye

Angela Mugnai
Founder and Creative Director of Italian Eye

Arturo Bamboo Berlin-based silver halide photographers

Arturo Bamboo
Berlin-based silver halide photographers

Bill Prince Deputy Editor of British GQ Magazine

Bill Prince
Deputy Editor of British GQ Magazine

Clerkenwell Boy Anonymous food & travel Instagrammer

Clerkenwell Boy
Anonymous food & travel Instagrammer

Céline Marks French blogger & photographer

Céline Marks
French blogger & photographer

Eric Wolfinger Food photographer & film director

Eric Wolfinger
Food photographer & film director

Danielle Demetriou Japan-related journalist for UK publications

Danielle Demetriou
Japan-related journalist for UK publications

Cyril Foiret Founder of Trendland website

Cyril Foiret
Founder of Trendland website

François Simon Gastronomic journalist and author

François Simon
Gastronomic journalist and author

David Coggins Writer and editor for US publications

David Coggins
Writer and editor for US publications

Jackie Caradonio Travel editor of Robb Report

Jackie Caradonio
Travel editor of Robb Report

Kim Levy Journalist about the culture of taste

Kim Levy
Journalist about the culture of taste

Patrick Janelle Food and fashion influencer

Patrick Janelle
Food and fashion influencer

VuTheara Kham Photographer & popular Instagrammer

VuTheara Kham
Photographer & popular Instagrammer

Spencer Bailey Editor about architecture & design

Spencer Bailey
Editor about architecture & design

Rooksana Hossenally Travel & lifestyle journalist

Rooksana Hossenally
Travel & lifestyle journalist

Pierre Hivernat Founder of the online magazine Alimentation Générale

Pierre Hivernat
Founder of the online magazine Alimentation Générale

Rosa Park Co-founder of Cereal Magazine

Rosa Park
Co-founder of Cereal Magazine

Hannah Elliott Bloomberg News journalist

Hannah Elliott
Bloomberg News journalist

Joann Pai Canadian food & travel photographer

Joann Pai
Canadian food & travel photographer

Xavier Mauduit History author France Inter Radio, Arte TV

Xavier Mauduit
History author France Inter Radio, Arte TV

Kristin Tice Studeman Contributing editor at Wmagazine.com, Vogue.com

Kristin Tice Studeman
Contributing editor at Wmagazine.com, Vogue.com

Giulia Mulè Founder of the blog Mondomulia

Giulia Mulè
Founder of the blog Mondomulia

Lauren Wells American Instagram influencer

Lauren Wells
American Instagram influencer

Guillaume Long Gastronomic blogger & illustrator

Guillaume Long
Gastronomic blogger & illustrator

Nancy Novogrod Consultant on luxury projects

Nancy Novogrod
Consultant on luxury projects

Guillaume Crouzet French lifestyle chronicler

Guillaume Crouzet
French lifestyle chronicler

Marissa Cox Founder of lifestyle blog "Rue Rodier"

Marissa Cox
Founder of lifestyle blog "Rue Rodier"

Jane Knight Travel editor at the Times

Jane Knight
Travel editor at the Times

Jean Godfrey-June Beauty director at Goop

Jean Godfrey-June
Beauty director at Goop

Tarajia Morrell Founder of cooking blog The Lovage

Tarajia Morrell
Founder of cooking blog The Lovage

Tamlin Wightman Travel writer and photographer

Tamlin Wightman
Travel writer and photographer

Lindsey Tramuta Food and travel writer

Lindsey Tramuta
Food and travel writer

Stan Parish Editor-in-chief of The Future of Everything

Stan Parish
Editor-in-chief of The Future of Everything

Marie Faure-Ambroise Founder of lifestyle website My Travel Dreams

Marie Faure-Ambroise
Founder of lifestyle website My Travel Dreams

Ludovic Bischoff Travel journalist for Les Echos Week-end

Ludovic Bischoff
Travel journalist for Les Echos Week-end

Kerry Pieri Harper's Bazaar's digital fashion director

Kerry Pieri
Harper's Bazaar's digital fashion director

Whitney Valverde Costa Rican blogger Whitney's Wonderland

Whitney Valverde
Costa Rican blogger Whitney's Wonderland

Lili Barbery Coulon Founder of beauty & lifestyle blog

Lili Barbery Coulon
Founder of beauty & lifestyle blog

Hugo Roellinger :|living off land and sea

Commitments 60 seconds for a better world Stéphane Méjanès

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.

Julien Dumas : | lauding local

Commitments 60 seconds for a better world Stéphane Méjanès

Julien Dumas :
lauding local

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.

Electric fishing : |chefs are mobilizing to ban it

Commitments Saving the oceans Eugénio Mailler

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.

Food for Change: | Chef Peter Tempelhoff | Greenhouse at The Cellars-Hohenort, South Africa

Commitments Food for change

Chef Peter Tempelhoff
Greenhouse at The Cellars-Hohenort, South Africa

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 !

Food for Change: | Chef Lachlan Colwill | Hentley Farm Restaurant, Australia

Commitments Food for change

Chef Lachlan Colwill
Hentley Farm Restaurant, Australia

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 !

Food for Change:| Chef Andrea Campani| Il Borro, Italy

Commitments Food for change

Chef Andrea Campani
Il Borro, Italy

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 !

Food for Change:| Chef Jason Bangerter|Langdon Hall, Canada

Commitments Food for change

Chef Jason Bangerter
Langdon Hall, Canada

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 !

Food for Change: | Chef Alberto Garcia | Eden Roc Cap Cana, Dominican Republic

Commitments Food for change

Chef Alberto Garcia
Eden Roc Cap Cana, Dominican Republic

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 !

Food for Change:| Chef Rogério Calhau| Velha do Palheiro, Portugal

Commitments Food for change

Chef Rogério Calhau
Velha do Palheiro, Portugal

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 !

Food for Change:| Chef David Delsart| Villa Florentine, France

Commitments Food for change

Chef David Delsart
Villa Florentine, France

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 !

Food for Change: | Chef Justin Cogley | L'Auberge Carmel, USA

Commitments Food for change

Chef Justin Cogley
L'Auberge Carmel, USA

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 !

Food for Change: | Chef Cassidee Dabney | Blackberry Farm, USA

Commitments Food for change

Chef Cassidee Dabney
Blackberry Farm, USA

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 !

Food for Change:| Chef Susantha Medagedara | Ceylon Tea Trails, Sri Lanka

Commitments Food for change

Chef Susantha Medagedara
Ceylon Tea Trails, Sri Lanka

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 !

Food for Change:| Chef Ranil Yatagara | Wild Coast Tented Lodge, Sri Lanka

Commitments Food for change

Chef Ranil Yatagara
Wild Coast Tented Lodge, Sri Lanka

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 !

Food for Change:| Chef Gaetano Trovato | Arnolfo, Italy

Commitments Food for change

Chef Gaetano Trovato
Arnolfo, Italy

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 !

Food for Change:| Chef Nisanka Alawathe | Cape Weligama, Sri Lanka

Commitments Food for change

Chef Nisanka Alawathe
Cape Weligama, Sri Lanka

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 !

Food for Change:| Chef Prakash Nayak | Niraamaya, India

Commitments Food for change

Chef Prakash Nayak
Niraamaya, India

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 !

Food for Change: | Chef Panagiotis Papadopoulos | Avaton, Greece

Commitments Food for change

Chef Panagiotis Papadopoulos
Avaton, Greece

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 !

Food for Change:| Chef Vasil Spasov | Zornitza, Bulgaria

Commitments Food for change

Chef Vasil Spasov
Zornitza, Bulgaria

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 !

Food for Change:| Chef Chang Chia Cheng | Volando Urai, Taiwan

Commitments Food for change

Chef Chang Chia Cheng
Volando Urai, Taiwan

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 !

Food for Change:| Chef Federico Lopez | A Quinta da Auga, Spain

Commitments Food for change

Chef Federico Lopez
A Quinta da Auga, Spain

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 !

Food for change: | Chef Frédéric Doucet | Maison Doucet, France

Commitments Food for change

Chef Frédéric Doucet
Maison Doucet, France

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 !

Food for Change: | Chef Miguel Muñoz | Imanta Resorts, Mexico

Commitments Food for change

Chef Miguel Muñoz
Imanta Resorts, Mexico

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 !

Food for Change: | Chef Simon Addison | Chewton Glen, England

Commitments Food for change

Chef Simon Addison
Chewton Glen, England

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 !

Food for Change: | Chef Valentino Palmisano| Palazzo Seneca, Italy

Commitments Food for change

Chef Valentino Palmisano
Palazzo Seneca, Italy

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 !

Food for Change: | Chef Lionel Peu | Le Taha'a, French Polynesia

Commitments Food for change

Chef Lionel Peu
Le Taha'a, French Polynesia

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 !

Food for Change:| Chef Holger Bodendorf | Landhaus Stricker, Germany

Commitments Food for change

Chef Holger Bodendorf
Landhaus Stricker, Germany

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 !

Food for Change: | Chef Eduardo Gonzalez | Casa Palopo, Guatemala

Commitments Food for change

Chef Eduardo Gonzalez
Casa Palopo, Guatemala

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 !

Food for Change: | Chef David Alexander | Glenapp Castle, Scotland

Commitments Food for change

Chef David Alexander
Glenapp Castle, Scotland

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 !

Food for Change: | Chef Matthew Padilla | Grace White Barn, USA

Commitments Food for change

Chef Matthew Padilla
Grace White Barn, USA

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 !

Food for Change: | Chef Thomas Neeser | Grand Hôtel du Lac, Switzerland

Commitments Food for change

Chef Thomas Neeser
Grand Hôtel du Lac, Switzerland

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 !

Food for Change: | Chef Paul Froggatt | Huka Lodge, New Zealand

Commitments Food for change

Chef Paul Froggatt
Huka Lodge, New Zealand

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 !

Food for Change:| Chef Zachary Ladwig| The Inn at Dos Brisas, United States of America

Commitments Food for change

Chef Zachary Ladwig
The Inn at Dos Brisas, United States of America

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 !

Food for Change:| Chef Federico Compte| La Bamba de Areco, Argentina

Commitments Food for change

Chef Federico Compte
La Bamba de Areco, Argentina

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 !

Food for Change:| Chef Michael Tusk| Quince Restaurant, United States of America

Commitments Food for change

Chef Michael Tusk
Quince Restaurant, United States of America

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 !

Food for Change:| Chef Rafael Perello| Son Brull Hotel & Spa, Spain

Commitments Food for change

Chef Rafael Perello
Son Brull Hotel & Spa, Spain

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 !

Food for Change:| Chef Steven Titman| Summer Lodge, UK

Commitments Food for change

Chef Steven Titman
Summer Lodge, UK

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 !

Food for Change:| Chef Vicky Lau| Tate Dining Room & Bar, China

Commitments Food for change

Chef Vicky Lau
Tate Dining Room & Bar, 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 !

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

Commitments Food for change

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 !

Food for Change:| Chef Ruben Catalán| Torre del Visco, Spain

Commitments Food for change

Chef Ruben Catalán
Torre del Visco, Spain

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 !

Food for Change: | Chef Zhaoming Chen | Dreamland Resort, China

Commitments Food for change

Chef Zhaoming Chen
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 !

Food for Change: | Chef Marko Gajski | Lesic Dimitri, Croatia

Commitments Food for change

Chef Marko Gajski
Lesic Dimitri, Croatia

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 !

Food for Change: | Chef Jason Joseph | Cobblers Cove, Barbados

Commitments Food for change

Chef Jason Joseph
Cobblers Cove, Barbados

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 !

Food for Change: | Chef Domenico Mozzillo | Château Monfort, Italy

Commitments Food for change

Chef Domenico Mozzillo
Château Monfort, Italy

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 !

Food for Change: | Chef Eric Mignard | Castel Marie-Louise, France

Commitments Food for change

Chef Eric Mignard
Castel Marie-Louise, France

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 !

Food for Change: | Chef Jean-Christophe Ansanay-Alex | Auberge de l'Île Barbe, France

Commitments Food for change

Chef Jean-Christophe Ansanay-Alex
Auberge de l'Île Barbe, France

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 !

Food for Change: | Chef Samuel le Torriellec | Epoque Hotel, Romania

Commitments Food for change

Chef Samuel le Torriellec
Epoque Hotel, Romania

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 !

Food for Change: | Chef James Honore | Cape Kidnappers, New Zealand

Commitments Food for change

Chef James Honore
Cape Kidnappers, New Zealand

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 !

Food for Change: | Chef Dylan Frost | Camp Jabulani, South Africa

Commitments Food for change

Chef Dylan Frost
Camp Jabulani, South Africa

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 !

Food for Change: | Chef João Oliveira | Bela Vista, Portugal

Commitments Food for change

Chef João Oliveira
Bela Vista, Portugal

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 !

Food for Change: | Chef Glenn Viel | Baumanière, France

Commitments Food for change

Chef Glenn Viel
Baumanière, France

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 !

Food for Change: | Climate change | also affects the food on our plates

Commitments Food for change Estérelle Payany

Food for Change:
Climate change
also affects the food on our plates

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!

Poisson Exquis: ode to the sea !

Commitments Saving the oceans Stéphane Méjanès

Poisson Exquis: ode to the sea !

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.

My journey through the honey world

Commitments Bee keepers Angela Mugnai

My journey through the honey world

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.

The art of honey|during Milan Design Week

Commitments Bee keepers

The art of honey
during Milan Design Week

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.

Actively supporting the local economy

Commitments Pierre Hivernat

Actively supporting the local economy

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.

The Countess and the bean

Commitments Eugénio Mailler

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 Eugénio Mailler

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...

Revolution in School Canteens

Commitments Seeds of change Pierre Hivernat

Revolution in School Canteens

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...

The 5 golden rules for shopping in a French market

Commitments Seeds of change Sophie Cornibert

The 5 golden Rules for Shopping in a French Market

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?

Carlo Petrini : A man of action and patience

Commitments Seeds of change Carlo Petrini

Carlo Petrini : A man of action and patience

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.

Londolozi, the protector of|all living things

Commitments Seeds of change Tamlin Wightman

Londolozi, the protector of
all living things

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.

The Art of Gastónomy

Commitments Seeds of change TAMLIN WIGHTMAN

The Art of Gastónomy

Gastón Acurio has spread the flavors of Peru around the globe with over 44 restaurants in 13 countries.

Vérane Frédiani, "Diversity is an Incredibly Powerful Tool"

Commitments Seeds of change Sophie Cornibert

Vérane Frédiani, "Diversity is an Incredibly Powerful Tool"

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...

The Latest Adventure of Paolo Sari

Commitments Saving the oceans Eugénio Mailler

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.

Eat organic, but choose wisely

Commitments Seeds of change Pierre Hivernat

Eat organic, but choose wisely

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!

When the City Sleeps

Commitments Seeds of change Eugénio Mailler

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.

That Which the Sea Offers Us

Commitments Saving the oceans Sophie Cornibert

That Which the Sea Offers Us

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.

For the Love of Fish

Commitments Saving the oceans Sophie Cornibert

For the Love of Fish

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.

A Voyage into a Locavore's Italy

Commitments Seeds of change Pierre Hivernat

A Voyage into a Locavore's Italy

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.

All is Good in a Fish!

Commitments Saving the oceans Sophie Cornibert

All is Good in a Fish!

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.

Exquisite Fish

Commitments Saving the oceans

Exquisite Fish

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!

Let's Be Climate Actors!

Commitments Seeds of change Pierre Hivernat

Let's Be Climate Actors!

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.

Changing course through|sustainable fishing

Commitments Saving the oceans THOM CLOZER

Changing course through
sustainable fishing

SeaWeb Europe and Olivier Roellinger are committed to ensure that future generations will have fish to eat.

Beekeeper, a job|for those who think the future

Commitments Bee keepers Tamlin Wightman

Beekeeper, a job
for those who think the future

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.

Bees & Serenity|of Blackberry Farm

Commitments Bee keepers Guillaume Gauthereau

Bees & Serenity
of Blackberry Farm

A sting operation

Commitments Bee keepers Tamlin Wightman

A sting operation

A Call for the Right to Eat Right

Commitments Seeds of change

A Call for the Right to Eat Right

Relais & Châteaux supports the call for the right to eat right to fight the threat to food. Join us and sign the petition!

Hospitality and Reciprocity, the Essence of Arab Culture

Commitments Seeds of change Pierre Hivernat

Hospitality and Reciprocity, the Essence of Arab Culture

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.

The Brexit | effects

Commitments Seeds of change Pierre Hivernat

The Brexit effects

Tim Lang is professor of food policy at City university and co-author with Erik Millstone of The Atlas of Food. He explains us the consequences of Brexit on food and farming in the United Kingdom.

I eat so I am

Commitments Pierre Hivernat

I eat so I am

It is 2050 and the 9 billion people living on Earth eat their fill thanks to Soylent. This liquid, invented in 2013 by American biochemists, provides man with all of the nutrients he needs. Eating is therefore no longer a daily pleasure. Is this just science fiction? Unless...

When chefs side with farmers|by Slow Food

Commitments Seeds of change

When chefs side with farmers
by Slow Food

"For too long chefs have remained distant, up in their ivory towers, concerned only with their clients. We have to be involved with the entire population, from young people to corporations, schools and universities." - Olivier Roellinger.

Bee Party by Relais & Châteaux

Commitments Bee keepers

Bee Party by Relais & Châteaux

The event took place last weekend. Guests reflected on the momentous bee, and how the insect’s impact on human life can be experienced further in one of Relais & Châteaux’s many worldwide destinations.

Bee Inspired

Commitments Bee keepers Sasha  Wilkins

Bee Inspired

Terroirs aren't just for wine: with their latest interactive exhibition, which opens this week in London, Relais & Châteaux show us honey in a whole new light.

Meet us in Paris|on sunday 25th of September 2016

Commitments Seeds of change

Meet us in Paris
on sunday 25th of September 2016

September 25, 2016, to celebrate the Fête de la Gastronomie, Relais & Châteaux invites the public to a farmer's market of France's finest produce in the 9th arrondissement of Paris.

Let's go to the market with the chefs !

Commitments Seeds of change Pierre Hivernat

Let's go to the market with the chefs !

We all love going to the market! But of course we can agree, it is better if the place is pretty with little bars and cafes around for rewarding the effort.

Terra madre, the name says it all

Commitments Seeds of change Pierre Hivernat

Terra madre, the name says it all

Five thousand delegates from 160 countries will gather in Turin for the 11th edition of Terra Madre Salone del Gusto. This gathering is not only the largest event dedicated to food culture, but it is also the place for thinking about earth, the nourishing mother, or not, of future generations.

Mission: shortening supply chains

Commitments Seeds of change Pierre Hivernat

Mission: shortening supply chains

A certain number of chefs have set a goal for themselves of stopping to use fruits and vegetables that have traveled halfway across the planet before landing on their plates.

Gardens of delight

Commitments Seeds of change Pierre Hivernat

Gardens of delight

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.

Prized fish

Commitments Saving the oceans Pierre Hivernat

Prized fish

For World Oceans Day at Unesco, Olivier Roellinger awarded the prizes for a competition co-founded with SeaWeb Europe and Ferrandi-Paris, in association with the school of Hôtelier de Dinard and Relais & Châteaux.

Christian Rambaud, fish captain|at the european commission

Commitments Saving the oceans Pierre Hivernat

Christian Rambaud, fish captain
at the european commission

"The world of fishing has made considerable efforts in terms of innovation."

Patricia Ricard: |the ocean as a constant horizon

Commitments Saving the oceans Pierre Hivernat

Patricia Ricard:
the ocean as a constant horizon

It has now been more than thirty years since this tireless activist for the protection of the environment began bringing attention to one issue after another at the Paul Ricard Institute of Oceanography (which bears the name of her grandfather).

Let’s celebrate the sea

Commitments Saving the oceans

Let’s celebrate the sea

Relais & Châteaux and SeaWeb Europe commit to protecting marine resources, will celebrate the World Oceans Day on June 8th 2016.

Wild fish remaining wild

Commitments Saving the oceans Pierre Hivernat

Wild fish remaining wild

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.