Cédric Béchade, | nature dictates the menu
Commitments 60 seconds for a better world Stéphane Méjanès

Cédric Béchade,
nature dictates the menu

Cédric Béchade honed his craft at the finest establishments and could have pursued a lofty path of technically sophisticated cuisine. Instead, he chose to settle in the Basque Country as an environmentally conscientious innkeeper.

Michel Guérard: | never short of dreams
Commitments 60 seconds for a better world Stéphane Méjanès

Michel Guérard:
never short of dreams

Michel Guérard no longer needs any introduction. Since the passing of Paul Bocuse, he and Pierre Troisgros are the last remaining activists of the great revolution of French chefs. At a lively 86 years of age, he remains a determined campaigner for healthy cuisine that could change the world.

Mauro Colagreco : | protect our origins
Commitments 60 seconds for a better world Stéphane Méjanès

Mauro Colagreco :
protect our origins

Argentinean-born Mauro Colagreco opened Mirazur restaurant in 2006 (3 Michelin stars, ranked No. 3 in the 50 Best). This committed cook has never forgotten where he came from. "Origenes" is his pet project. He tells us more about it in the first interview our "60 seconds for a better world" series.

Hugo Roellinger :|living off land and sea
Commitments 60 seconds for a better world Stéphane Méjanès

Hugo Roellinger :
living off land and sea

As a little boy, Hugo Roellinger listened eagerly to the bedtime stories told by his father, Olivier Roellinger, a former three-star chef and Vice President of Relais & Châteaux. Former sailor, Hugo returned to world of cooking at Le Coquillage, the Michelin-starred family restaurant in Cancale.

Julien Dumas : | lauding local
Commitments 60 seconds for a better world Stéphane Méjanès

Julien Dumas :
lauding local

Julien Dumas has headed the kitchens of Lucas Carton, a Paris institution steeped in the legacy of an extraordinary chef, Alain Senderens. Dumas, a Grenoble native, has managed to create a personal style of cuisine, with local ingredients, to leave his own mark on the French culinary landscape.

Magie's market
Cuisine Stéphane Méjanès

Magie's market

Four times a year, the terrace of the Saint-James in Bouliac becomes a farmers’ market unlike any other. Nicolas Magie, the Executive Chef at this hotel-restaurant designed by Jean Nouvel, welcomes the suppliers with whom he works every day.

Poisson Exquis: ode to the sea !
Commitments Saving the oceans Stéphane Méjanès

Poisson Exquis: ode to the sea !

At the initiative of Relais&Châteaux, in collaboration with the environmental organization Ethic Ocean, Mauro Colagreco, chef at Mirazur (Menton), hosted Hugo Roellinger, chef at Coquillage (Cancale), for World Oceans Day. Their event, baptized ‘Poisson Exquis,’ offered an array of sensations.