While blessed with a culinary culture that prominently features seafood, the premier Japanese chefs of Relais & Châteaux are concerned about their environment. Four eco-conscious culinary figures share their vision of change.
For the Japanese, visiting Kobe means living anew the first encounters with Westerners in the 19th century, symbolized by historical monuments that witnessed their presence in the past. In this city of European flavor, Chef Yamaguchi has designed a French-style auberge.
In our series featuring the forgotten vegetables, introducing some variety into the kitchen for the last chilly days, we move onto the neglected salsify plant and its cousin, scorzonera, two root vegetables with a long history.