Actively supporting the local economy
Commitments Pierre Hivernat Publié le 12/02/2018

Actively supporting the local economy

A grand hotel with loyal customers and a renowned Michelin starred restaurant... Why not then be content to enjoy the success on the basis of “live happy, live hidden”? Because in many countries, the solidarity economy isn’t an option, it’s a vital necessity.

Revolution in School Canteens
Commitments Seeds of change Pierre Hivernat Publié le 02/10/2017

Revolution in School Canteens

What do you remember about your school canteen? It could easily be suspected that for a very high percentage of you the immediate response would be some sort of onomatopoeia like "yuck". But do not let those memories blind you...

Eat organic, but choose wisely
Commitments Seeds of change Pierre Hivernat Publié le 12/06/2017

Eat organic, but choose wisely

In recent years, with food scandals coming off the assembly line and the prevalence of carcinogenic pesticides, whistleblowers have been accelerating their pace. And as a result, organic products are opening up highways of promising markets. But beware of getting overexcited!

A Voyage into a Locavore's Italy
Commitments Seeds of change Pierre Hivernat Publié le 15/05/2017

A Voyage into a Locavore's Italy

Do you know of the Godia potato? Or the aromatic herbs that grow on the rocks of the Amalfi Coast? Can you imagine a vegetable garden on the mythic island of Capri? Oh yes, Italy is now teeming with enlightened locavores who are changing the boot's traditional landscape.

Spring in New York
Cuisine Be my guest Pierre Hivernat Publié le 24/04/2017

Spring in New York

New York is loved for its extremes. Winter is for battling the snow and blizzards, summer is for finding a cool niche in Central Park. This year, spring also wants to make its mark in the streets... and in terms of gastronomy.

Let's Be Climate Actors!
Commitments Seeds of change Pierre Hivernat Publié le 03/04/2017

Let's Be Climate Actors!

Imagine a hotel with a golf course where players can hit their balls in the direction of a floating pontoon and where the balls that are made of fish food dissolve in water after 48 hours. Stupid? No. This is one more stone in the edifice of a sustainable planet.

Hospitality and Reciprocity, the Essence of Arab Culture
Commitments Seeds of change Pierre Hivernat Publié le 20/02/2017

Hospitality and Reciprocity, the Essence of Arab Culture

At a time when a number of people from the Arab world are being ostracised for religious reasons or assumed to be all fanatics, let us remember that their traditions of hospitality and conviviality are legendary.

The Brexit | effects
Commitments Seeds of change Pierre Hivernat Publié le 23/01/2017

The Brexit effects

Tim Lang is professor of food policy at City university and co-author with Erik Millstone of The Atlas of Food. He explains us the consequences of Brexit on food and farming in the United Kingdom.

I eat so I am
Commitments Pierre Hivernat Publié le 28/11/2016

I eat so I am

It is 2050 and the 9 billion people living on Earth eat their fill thanks to Soylent. This liquid, invented in 2013 by American biochemists, provides man with all of the nutrients he needs. Eating is therefore no longer a daily pleasure. Is this just science fiction? Unless...

Let's go to the market with the chefs !
Commitments Seeds of change Pierre Hivernat Publié le 19/09/2016

Let's go to the market with the chefs !

We all love going to the market! But of course we can agree, it is better if the place is pretty with little bars and cafes around for rewarding the effort.

Terra madre, the name says it all
Commitments Seeds of change Pierre Hivernat Publié le 12/09/2016

Terra madre, the name says it all

Five thousand delegates from 160 countries will gather in Turin for the 11th edition of Terra Madre Salone del Gusto. This gathering is not only the largest event dedicated to food culture, but it is also the place for thinking about earth, the nourishing mother, or not, of future generations.

Mission: shortening supply chains
Commitments Seeds of change Pierre Hivernat Publié le 29/08/2016

Mission: shortening supply chains

A certain number of chefs have set a goal for themselves of stopping to use fruits and vegetables that have traveled halfway across the planet before landing on their plates.

Seoul, hidden secrets|within a huge city
Travel Point of view Pierre Hivernat Publié le 18/07/2016

Seoul, hidden secrets
within a huge city

If you want to make the effort, Seoul has its secrets, magical places where old souls can still be seen.

Gardens of delight
Commitments Seeds of change Pierre Hivernat Publié le 11/07/2016

Gardens of delight

From the farm to the table in zero kilometers. This is the challenge that some cooks have chosen to undertake by also becoming Chefs de Jardin.

Prized fish
Commitments Saving the oceans Pierre Hivernat Publié le 27/06/2016

Prized fish

For World Oceans Day at Unesco, Olivier Roellinger awarded the prizes for a competition co-founded with SeaWeb Europe and Ferrandi-Paris, in association with the school of Hôtelier de Dinard and Relais & Châteaux.

Christian Rambaud, fish captain|at the european commission
Commitments Saving the oceans Pierre Hivernat Publié le 20/06/2016

Christian Rambaud, fish captain
at the european commission

"The world of fishing has made considerable efforts in terms of innovation."

Patricia Ricard: |the ocean as a constant horizon
Commitments Saving the oceans Pierre Hivernat Publié le 13/06/2016

Patricia Ricard:
the ocean as a constant horizon

It has now been more than thirty years since this tireless activist for the protection of the environment began bringing attention to one issue after another at the Paul Ricard Institute of Oceanography (which bears the name of her grandfather).

Wild fish remaining wild
Commitments Saving the oceans Pierre Hivernat Publié le 30/05/2016

Wild fish remaining wild

From the North Sea, the English Channel, the Mediterranean, the China Sea, to the Pacific, not a month goes by without scientists around the world alerting us to the gradual disappearance of wild fish. Should we be worried? Definitely. Can we do something about it? Most certainly.