Since Relais & Châteaux proclaimed its culturally - and environmentally - focused Vision to UNESCO in 2014, members have all committed to acting responsibly as part of the food system, which is more important than ever in the context of the global health crisis.
In the heart of Manchester, discover this former home of the city stock exchange and its unique Edwardian Baroque architecture. Rebuilt into a majestic hotel, today it pays homage to this symbolic institution with elegance and character.
La Bastide en Gascogne : Though the name brings to mind the chaos of the Hundred Years’ War, no place is more soothing and welcoming than this former 18th-century charterhouse.
Ever since I started drinking and appreciating wine, I had been dreaming of visiting my favorite region, Bordeaux, and exploring the vineyards and estates, pictures of which I had seen on so many of the bottles I love. Here are the absolute “must-dos” when in this wine wonderland!
An insider’s guide to Cape Cod, the magical landscape that has long inspired creative souls.
Peacefully ensconced a few miles north of Toulouse is the Château de Drudas, an historic monument offering an oasis of peace and quiet.
In the restaurant bearing his first name, when he is not busy training young chefs, Lyon native Daniel Boulud serves a simple cuisine year round, crafted with ingredients that change with the seasons.
One hour west of Copenhagen lies an 800-year-old castle where history and gastronomy meet in equal measure, exemplifying Denmark’s regional biodiversity. Welcome to Dragsholm Slot.
Taubenkobel is a family affair. And it feels like it every step of the way. Three generations of Austrian and Austrian-adopted blending of the old and the new into a perfect puzzle of today’s values.
Chef Fabio Iacovone talks to us about salmon trout from Lillaz in the Aosta Valley. Farmed less than two miles from the Bellevue Hotel at an altitude of 5,600 feet, Lillaz trout has a high mineral content that gives it a lot of flavor. It’s a local ingredient that tells the story of the mountain.
Thirty years ago, Patrick Henriroux followed the illustrious Fernand Point at the helm of La Pyramide restaurant. From Chef Point, he learned to achieve “simple perfection” in cuisine. Since then, he has turned this institution into a treasure untouched by time.
At his Le Pont de Brent restaurant north of Montreux, Stéphane Décotterd, a Michelin-starred Swiss chef, makes local ingredients a way of life, with a philosophy of fine cuisine that now shuns luxury products from abroad.
Be it harvesting, pressing, or sipping the first-pressed juice at a grape-pickers’ luncheon, being part of the grape harvest is an unforgettable adventure. Here are Europe’s 10 best destinations for joining harvest toils and traditions or exploring European wines throughout the year.
The three-star Mirazur in Menton is the world’s first restaurant to be certified “Plastic Free.” What’s more, by replacing single-use plastics with compostable alternatives, the staff has developed a permaculture garden. A virtuous circle for the restaurant – and the planet.
Ah, Lisbon – a land of shining sun and stormy melancholy, an ocean carved in stone, poetry traced onto hearts by Fernando Pessoa. Visitors who are game to quit the beaten path can explore the fascinating Portuguese capital through these ten places that Lisboners love.
At these magical properties, just a few hours away by car or train, take your curious, eco-minded urban tykes out into the fresh air and let them discover all the wonders of nature.
Chef Peter Tempelhoff of Cape Town's Ellerman House drives innovation for World Oceans Day by cooking sustainably. Co-hosted with the United Nations in partnership with Oceanic Global and Ethic Ocean, this series showcases six R&C chefs' commitment to promoting ethical sea- and plant-based meals.
Chef David Kinch of California's Manresa, 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.