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Relais & Châteaux und Taittinger verleihen die Trophäe „Ethical Cuisine 2021" an Küchenchef Bart De Potter vom Gourmetrestaurant Pastorale in Rumst, Belgien

Relais & Châteaux und Taittinger, leidenschaftliche Verfechter einer Küche, die ein Gebiet verkörpert, verleihen die Trophäe „Ethical Cuisine 2021“ an Küchenchef Bart De Potter vom Restaurant Pastorale für sein Konzept „Biotope“.
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15.01.2021

Von Goa bis nach Anguilla: 10 neue Relais & Châteaux-Mitglieder!

Relais & Châteaux begrüßt 10 neue Häuser, die den Kriterien des Verbands entsprechen: Gastlichkeit, Gastronomie, erlesene Umgebung. Mit dieser neuen Auswahl außergewöhnlicher Häuser ergänzen wir das Reiseziel  Karibik um eine neue Insel, Anguilla, einem paradiesischen Ziel mit weißem Sand un...
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13.04.2018

Belgium: Bart De Pooter’s “Biotope” Menu at Pastorale

Pastorale, the restaurant of Belgian chef Bart De Pooter, has long been a part of the Flemish gastronomic landscape. The culinary craftsman sees himself as the purveyor of a dining experience aligned with the laws of nature. His “Biotope” concept is the ultimate embodiment of this philosophy.

 

Chefs gather to share inspiration and support

In the Netherlands, Chef Jef Schuur of Bij Jef has created his own unique cuisine sourced from his natural surroundings. He shares his gastronomic world with other Northern- and Eastern-European chefs through exchanged ideas, experiences, and support.

 

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.