Little-Known Fish |Steal the Spotlight
Commitments Fish Unknown Estérelle Payany Publié le 02/06/2020

Little-Known Fish
Steal the Spotlight

On June 8, to mark the United Nations’ World Oceans Day, Relais & Châteaux properties take a proactive stand for marine biodiversity.

Peter Tempelhoff: |Chefs' Recipes Driving Innovation |for Sustainable Oceans
Commitments Fish Unknown Publié le 08/06/2020

Peter Tempelhoff:
Chefs' Recipes Driving Innovation
for Sustainable Oceans

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.

David Kinch: |Chefs' Recipes Driving Innovation |for Sustainable Oceans
Commitments Fish Unknown Publié le 08/06/2020

David Kinch:
Chefs' Recipes Driving Innovation
for Sustainable Oceans

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.

Enrique Olvera: |Chefs' Recipes Driving Innovation | for Sustainable Oceans
Commitments Fish Unknown Publié le 08/06/2020

Enrique Olvera:
Chefs' Recipes Driving Innovation
for Sustainable Oceans

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.

Michael Caines: |Chefs' Recipes Driving Innovation | for Sustainable Oceans
Commitments Fish Unknown Publié le 08/06/2020

Michael Caines:
Chefs' Recipes Driving Innovation
for Sustainable Oceans

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.

Vicky Lau: |Chefs' Recipes Driving Innovation | for Sustainable Oceans
Commitments Fish Unknown Publié le 08/06/2020

Vicky Lau:
Chefs' Recipes Driving Innovation
for Sustainable Oceans

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.

Jason Bangerter: |Chefs' Recipes Driving Innovation |for Sustainable Oceans
Commitments Fish Unknown Publié le 08/06/2020

Jason Bangerter:
Chefs' Recipes Driving Innovation
for Sustainable Oceans

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.

A feast of unfamiliar fish
Commitments Fish Unknown Sophie Cornibert Publié le 11/06/2019

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 Publié le 08/06/2019

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 Publié le 08/06/2019

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 Publié le 08/06/2019

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 Publié le 08/06/2019

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 Publié le 08/06/2019

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 Publié le 08/06/2019

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 Publié le 07/06/2019

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 Publié le 07/06/2019

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 Publié le 07/06/2019

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 Publié le 07/06/2019

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 Publié le 07/06/2019

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 Publié le 07/06/2019

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 Publié le 07/06/2019

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 Publié le 07/06/2019

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 Publié le 07/06/2019

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 Publié le 07/06/2019

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 Publié le 07/06/2019

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 Publié le 07/06/2019

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 Publié le 07/06/2019

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 Publié le 07/06/2019

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 Publié le 07/06/2019

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 Publié le 06/06/2019

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 Publié le 06/06/2019

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 Publié le 06/06/2019

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 Publié le 06/06/2019

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 Publié le 06/06/2019

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 Publié le 06/06/2019

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 Publié le 06/06/2019

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 Publié le 06/06/2019

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 Publié le 06/06/2019

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 Publié le 06/06/2019

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 Publié le 06/06/2019

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 Publié le 06/06/2019

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 Publié le 06/06/2019

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 Publié le 06/06/2019

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 Publié le 06/06/2019

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 Publié le 05/06/2019

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 Publié le 05/06/2019

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 Publié le 05/06/2019

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 Publié le 05/06/2019

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 Publié le 05/06/2019

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.

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