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New Roots: the Kitchen Garden Reborn
Cuisine Farm to table Laurène Petit Published on 16/04/2024

New Roots: the Kitchen Garden Reborn

Hotel gardens, once purely an ornamental concern, are proudly bearing new fruits. And vegetables, herbs and edible flowers too. A new generation of chefs is seeking a meaningful link to their surroundings, and reimagining their kitchen gardens as a source of produce provides a nourishing answer.

Garden to Gourmet
Cuisine Farm to table Ian Belcher Published on 22/08/2023

Garden to Gourmet

From cultivating fruit, vegetables, rice and cereals, to rearing rare-breed cattle or keeping bees, the gardens and farms of Relais & Châteaux properties produce an astonishing array of organic products that are as delicious as they are healthy and beneficial for the planet.

Contributors
Anastasia Miari Greek journalist and author of guidebook and cookbook

Anastasia Miari
Greek journalist and author of guidebook and cookbook

Jancee Dunn New York Times bestselling author of six books

Jancee Dunn
New York Times bestselling author of six books

Annick Weber Travel and lifestyle writer from Luxembourg

Annick Weber
Travel and lifestyle writer from Luxembourg

Stéphane Méjanès Committed gastronomic journalist

Stéphane Méjanès
Committed gastronomic journalist

Tamlin Wightman Travel writer and photographer

Tamlin Wightman
Travel writer and photographer

Amber Gibson Tourism columnist Forbes USA

Amber Gibson
Tourism columnist Forbes USA

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