Ingredient Spotlight:| Shottsuru Recipe by Shinobu Namae

Commitments Food for Change 2020 Charles Michel Publié le 08/10/2020

Ingredient Spotlight:
Shottsuru Recipe by Shinobu Namae

A steward of sustainability, two-Michelin-star Chef Shinobu Namae of L’Effervescence walks Charles Michel, food activist and educator, through an enchanting story about how everything is connected, from ocean to dish. The hero of the story is shottsuru, a traditional Japanese fish sauce.

Food for Change: |Conscious Eating |to Protect Biodiversity

Commitments Food for Change 2020 Estérelle Payany Publié le 24/09/2020

Food for Change: Conscious Eating to Protect Biodiversity

Since Relais & Châteaux proclaimed its culturally - and environmentally - focused Vision to UNESCO in 2014, members have all committed to acting responsibly as part of the food system, which is more important than ever in the context of the global health crisis.

Contributors

Estérelle Payany Food critic for Télérama and radio France Inter, author of some 30 books

Estérelle Payany
Food critic for Télérama and radio France Inter, author of some 30 books

Charles Michel Food activist and educator

Charles Michel
Food activist and educator

Ingredient Spotlight:|Amaranth Recipe by Pedro Bargero

Commitments Food for Change 2020 Charles Michel Publié le 02/10/2020

Ingredient Spotlight:
Amaranth Recipe
by Pedro Bargero

Chef Pedro Bargero of Chila Restaurant shines a light on amaranth, a nutritional powerhouse that may be one of the keys to solving global food security.

Ingredient Spotlight:|'Ulu Recipe by Krista Garcia

Commitments Food for Change 2020 Charles Michel Publié le 30/09/2020

Ingredient Spotlight: 'Ulu Recipe by Krista Garcia

Chef Krista Garcia of Hawaii's Hotel Wailea joins food activist and educator Charles Michel in an in-depth conversation about the protein-rich superfruit 'ulu. Also known as Hawaiian breadfruit, it's an ingredient on Slow Food International’s Ark of Taste catalogue.