Beyond its culinary appeal, a meal at a restaurant must carry the meaning of hospitality as it is conveyed by the chef and maître d’hôtel to each patron. Some experiences are so filled with personalized attention that one feels pampered in an exclusive way.
Four members of the association — from Mexico to Hong Kong and all the way to the European countryside — share their hope for the future as Relais & Châteaux properties gradually reopen throughout the world.
Enrique Olvera, Mexico’s most prominent culinary ambassador, wants the world to better understand an unassuming ingredient: corn. In his restaurant Pujol, a tasting menu is dedicated to the modest taco, cooked from a corn tortilla, served according to the Japanese "omakase" philosophy.
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.