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Pujol
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Pujol

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Im Monat Juni begrüßt Relais & Châteaux 13 neue Mitglieder

Relais & Châteaux hat das Vergnügen, 13 neue Häuser zu begrüßen, die die Werte der Vereinigung hervorragend verkörpern. Charaktervolle historische Gebäude, außergewöhnliche Standorte und talentierte KüchenChefs, die die natürlichen Ressourcen schützen, sind prägend für die...
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05.07.2019

Le magazine de Relais & Châteaux
 
Cuisine Be my guest Olivier Reneau

The art of service: a restaurant choreography, from kitchen to dining room

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.

 

"Embarking on New Journeys"

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.

 

Mexico: Pujol's Taco Menu by Enrique Olvera

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.

 

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.

 

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