"There would be no life on Earth without the seas." For United Nations' World Oceans Day theme of "The Ocean: Life & Livelihoods", nearly 200 Relais & Châteaux join forces for an Ode to Shellfish to support the growth and development of a sustainable blue economy.
Some relationships were meant to be: the bond between Relais & Châteaux, Blancpain Manufacture de Haute Horlogerie, and Chef Hideaki Matsuo is one such rapport, built upon a shared resolve to protect the oceans. Their concerted efforts now preserve the treasures of the deep.
Labels, seasonality, stocks,... It’s easy to get tangled in the net of sustainable fishing. At Château de Beaulieu–rewarded with two Michelin stars and a Green Star in recognition of its ethical approach–chef Christophe Dufossé's respect for marine resources sets an example for all of gastronomy.
Committed to protecting marine resources since 2009, Relais & Châteaux takes you to the world’s far-flung atolls to meet extraordinary underwater fauna, along with its partner, Blancpain, a staunch defender of the great hammerhead shark.
Emblematic of the mischievous Gallic sense of humor, “April Fish Day” (April 1st) is the French version of April Fools’ Day. In honour of this curious custom, we invite you to sample some of April's greatest catches from rivers, lakes and seas the world over, courtesy of our amazing chefs.
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.
While blessed with a culinary culture that prominently features seafood, the premier Japanese chefs of Relais & Châteaux are concerned about their environment. Four eco-conscious culinary figures share their vision of change.