Serge Vieira: flying high
Cuisine Be my guest Sophie Cornibert Publié le 12/09/2019

Serge Vieira:
flying high

Serge and Marie-Aude Vieira’s restaurant is in the tranquil, verdant countryside at the foot of the Auvergne’s volcanoes. The couple has spent a decade forging their life’s work. A soaring adventure.

A feast of unfamiliar fish
Commitments Fish Unknown Sophie Cornibert Publié le 11/06/2019

A feast of unfamiliar fish

Exploring “lesser-known” fish means demonstrating that we can source outside the array of mass-market seafood and choose fish that aren’t threatened with extinction by virtue of finicky human consumption.

"Cooking demands |absolute commitment"
Cuisine Be my guest Sophie Cornibert Publié le 07/03/2018

"Cooking demands
absolute commitment"

Awarded the title of Grand Chef Relais & Châteaux in 2008, Christophe Bacquié has just received the ultimate accolade in the gift of the Michelin guide: a third star for the restaurant that bears his name at the Hôtel & Spa du Castellet in Provence.

The 5 golden rules for shopping in a French market
Commitments Seeds of change Sophie Cornibert Publié le 19/09/2017

The 5 golden Rules for Shopping in a French Market

We can sometimes be a bit confused by the sheer number of fruit and vegetable stalls, the bustling crowds around the fishmonger’s and the endless queue for the cheese stall. So what’s the secret to success in the market so that you leave with a basket full of the best produce?

That Which the Sea Offers Us
Commitments Saving the oceans Sophie Cornibert Publié le 05/06/2017

That Which the Sea Offers Us

Lionel and Manuela Brezo catch fish for the restaurant Mirazur. For them, as for its chef Mauro Colagreco, the sea is a constant source of inspiration that must be protected and preserved at all costs.

For the Love of Fish
Commitments Saving the oceans Sophie Cornibert Publié le 22/05/2017

For the Love of Fish

Chef Julien Dumas is passionate about the sea. On the occasion of World Oceans Day, he spoke to us about the relationship of trust he has with his fish merchant Gilles Jégo, his decision to support sustainable fishing, and his love for cooking fish.

All is Good in a Fish!
Commitments Saving the oceans Sophie Cornibert Publié le 08/05/2017

All is Good in a Fish!

To celebrate World Oceans Day, Relais & Châteaux is organising Exquisite Fish, a lunch overlooking the ocean to be held on 4 June. Chef Christopher Coutanceau and fish merchant Cédric Gonzales share with us their passion for the ocean as well as the actions they take to promote sustainable fishing.