Fundamental to the health of the ocean floor, seaweed has become emblematic of Hugo Roellinger’s cuisine.
For International Women’s Day, ten women from the Relais & Châteaux family reveal their vision of hospitality—and how they are meeting the challenges facing the industry following the pandemic.
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.
On June 8, to mark the United Nations’ World Oceans Day, Relais & Châteaux properties take a proactive stand for marine biodiversity.
In the small town of Ébreuil in central France, Chef Évelyne Debourg just received the François Rabelais prize, which recognizes individuals for their work in promoting food cultural heritage in France and throughout the world.
Food on the Edge, the quintessential Irish food event taking place in Galway this October 21 and 22, will play host to several Relais & Châteaux chefs as they share their commitment to sustainable fishing.
Relais & Châteaux and Slow Food first joined forces two years ago in an initiative called Food for Change, organizing events to raise awareness of the planetary consequences of our food choices. Meet four chefs taking part in this delicious revolution.
That greenest of the Aeolian Islands: Salina the wild, where the tip of Capofaro is anointed with an immaculate lighthouse set amidst an enchanting vineyard. It is the perfect place to discover Mediterranean culture while respecting its profound fragility.
From October 4th to 7th, the chefs of Relais et Châteaux take part in the international Menu For Change initiative to relay the essential message that combating climate change begins on the plate!