Fervent defenders of a cuisine that embodies a territory, Relais & Châteaux and Taittinger award the "Ethical Cuisine 2021" trophy to chef Bart De Potter of the Pastorale restaurant for his "Biotope" concept.
Relais & Châteaux is welcoming 10 new properties meeting the Association's criteria of hospitality, gastronomy and a choice setting. In this latest batch of exceptional properties, the Caribbean sees the addition of a new island: Anguilla, with its picture postcard scenery of white sands and coconut trees. Meanwhile the Argentinian pr...
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.
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.
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.