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      All articles by Stéphane Méjanès
      The Art of Cooking | Over an Open fire
      Cuisine Stéphane Méjanès Publié le 02/08/2022

      The Art of Cooking
      Over an Open fire

      Cooking over an open fire is as old as humanity’s mastery of fire itself, dating back some 400,000 years. Each region of the world – and indeed nearly every country – has its own tradition and its own distinctive name for it. Time to travel from braai to churrasco and from bulgogi to binchotan.

      Ode to Shellfish
      Commitments Saving the oceans Stéphane Méjanès Publié le 08/06/2021

      Ode to Shellfish

      United Nations World Oceans Day, celebrated on June 8, is designed to raise public awareness about the importance of better managing the oceans and their resources.

      Let's eat oysters!
      Concierge Festive season Stéphane Méjanès Publié le 16/12/2020

      Let's eat oysters!

      Today, forty Relais & Châteaux chefs with over fifty Michelin stars are raising their voices to support their oyster producers.

      Laurent Petit: |“Open your eyes, look at your Neighbor”
      Commitments 60 seconds for a better world Stéphane Méjanès Publié le 27/05/2020

      Laurent Petit:
      “Open your eyes,
      look at your Neighbor”

      Laurent Petit, at the helm of Le Clos des Sens since 1992, has let his thinking change with time, be it about his cuisine or his restaurant. Awarded three stars by the Michelin Guide, he shook loose of his classical training and preconceived notions to hone an identity centered on nature and people.

      Glenn Viel: tends the garden
      Commitments 60 seconds for a better world Stéphane Méjanès Publié le 28/01/2020

      Glenn Viel: tends the garden

      Since he arrived at L’Oustau de Baumanière, Glenn Viel has made it a point of honor to cultivate a garden that respects the rhythm of nature, to raise animals, to minimize waste. Meet a role model.

      Le Jules Verne: |Tour de Force
      Cuisine Be my guest Stéphane Méjanès Joann Pai Publié le 16/12/2019

      Le Jules Verne:
      Tour de Force

      Le Jules Verne, the Eiffel Tower’s gourmet restaurant 410 feet above the sea, reopened on July 20, 2019, after the operational concession changed hands. Frédéric Anton takes over from Alain Ducasse, coming in with mighty ambitions, but without haste.

      Arnaud Faye: velvet glove
      Commitments 60 seconds for a better world Stéphane Méjanès Publié le 27/08/2019

      Arnaud Faye: velvet glove

      Arnaud Faye is the two-Michelin-star chef at La Chèvre d’Or in Èze, southeastern France. The establishment, perched on a promontory, is blessed with an idyllic setting and a culinary commander, just named a Meilleur Ouvrier de France, who leads his staff with gentle strength.

      Cédric Béchade: | nature dictates the menu
      Commitments 60 seconds for a better world Stéphane Méjanès Publié le 15/04/2019

      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 Publié le 01/04/2019

      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 Publié le 22/01/2019

      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 Publié le 21/01/2019

      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 Publié le 14/01/2019

      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 Farm to table Stéphane Méjanès Publié le 03/12/2018

      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 Publié le 08/06/2018

      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.

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