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After a year-long review, it has become clear that sustainability must become even more of a main course issue in the culinary philosophy and style of Relais & Châteaux chefs. Aware of the key role she plays, chef Vicky Lau of Tate Dining Room in Hong Kong shares precisely this commitment.
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.
