How are top chefs reacting to these challenging times? While honoring stay-at-home orders, they're bubbling with ideas for the "after-times." French food writer François Simon has gathered their thoughts and feelings.
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.
Bubbly isn’t the only reason to visit Reims. Set just beyond the city center and surrounded by 7 hectares of verdant parkland is a place of culinary wonder. At Les Crayeres, inventive Michelin-starred dining comes together with classically-appointed interiors to royal effect.
The event took place last weekend. Guests reflected on the momentous bee, and how the insect’s impact on human life can be experienced further in one of Relais & Châteaux’s many worldwide destinations.