Freshly Caught: April's Finest Fish

Commitments Saving the oceans Publié le 29/03/2022

Freshly Caught: April's Finest Fish

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.

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.

Deep-Sea Adventures in Polynesia

Commitments Saving the oceans Publié le 07/06/2021

Deep-Sea Adventures in Polynesia

In celebration of World Oceans Day, Relais & Châteaux, committed to protecting marine resources since 2009, 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.

Angling for Better Ways to Fish in Japan

Commitments Saving the oceans Ezechiel Zerah Publié le 19/03/2021

Angling for Better Ways to Fish in Japan

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.

Ireland’s Food on the Edge: |a food fest to watch

Commitments Saving the oceans Estérelle Payany Publié le 21/10/2019

Ireland’s Food on the Edge:
a food fest to watch

Food on the Edge, the quintessential Irish food event taking place in Galway this October 21 and 22, will play host to several Relais & Châteaux chefs as they share their commitment to sustainable fishing.

Delicious journeys, happy oceans

Commitments Saving the oceans Owen McDonald Publié le 29/04/2019

Delicious journeys,
happy oceans

In a world at contretemps, food may be the one thing that brings us together. It is so precious that the U.S. Department of Homeland Security even established The National Center for Food Protection and Defense (NCFPD) in 2004.

Let’s celebrate the sea

Commitments Saving the oceans Publié le 08/06/2016

Let’s celebrate the sea

Relais & Châteaux and SeaWeb Europe commit to protecting marine resources, will celebrate the World Oceans Day on June 8th 2016.

Contributors

Estérelle Payany Food critic in France, author of some 30 books

Estérelle Payany
Food critic in France, author of some 30 books

Ezechiel Zerah Founder of the culinary newsletter Pomélo

Ezechiel Zerah
Founder of the culinary newsletter Pomélo

Eugenio Mailler Taste Activist

Eugenio Mailler
Taste Activist

Sophie Cornibert Co-founder of Fulgurances

Sophie Cornibert
Co-founder of Fulgurances

Stéphane Méjanès Committed gastronomic journalist

Stéphane Méjanès
Committed gastronomic journalist

Arturo Bamboo Berlin-based silver halide photographers

Arturo Bamboo
Berlin-based silver halide photographers

Annick Weber Travel and lifestyle writer from Luxembourg

Annick Weber
Travel and lifestyle writer from Luxembourg

Bill Prince Deputy Editor of British GQ Magazine

Bill Prince
Deputy Editor of British GQ Magazine

Cyril Foiret Founder of Trendland website

Cyril Foiret
Founder of Trendland website

Céline Marks French blogger & photographer

Céline Marks
French blogger & photographer

Clerkenwell Boy Anonymous food & travel Instagrammer

Clerkenwell Boy
Anonymous food & travel Instagrammer

David Coggins Writer and editor for US publications

David Coggins
Writer and editor for US publications

Eric Wolfinger Food photographer & film director

Eric Wolfinger
Food photographer & film director

Giulia Mulè Founder of the blog Mondomulia

Giulia Mulè
Founder of the blog Mondomulia

François Simon Formerly feared French food critic and novelist

François Simon
Formerly feared French food critic and novelist

Guillaume Crouzet French lifestyle chronicler

Guillaume Crouzet
French lifestyle chronicler

Hannah Elliott Bloomberg News journalist

Hannah Elliott
Bloomberg News journalist

Jane Knight Freelance writer from UK

Jane Knight
Freelance writer from UK

Jackie Caradonio Travel Director of the American magazine Departures

Jackie Caradonio
Travel Director of the American magazine Departures

Joann Pai Canadian food & travel photographer

Joann Pai
Canadian food & travel photographer

Jean Godfrey-June Beauty director at Goop

Jean Godfrey-June
Beauty director at Goop

Kristin Tice Studeman Contributing editor at Wmagazine.com, Vogue.com

Kristin Tice Studeman
Contributing editor at Wmagazine.com, Vogue.com

Kim Levy Journalist about the culture of taste

Kim Levy
Journalist about the culture of taste

Kerry Pieri Harper's Bazaar's digital fashion director

Kerry Pieri
Harper's Bazaar's digital fashion director

Lauren Wells American Instagram influencer

Lauren Wells
American Instagram influencer

Lili Barbery Coulon Founder of beauty & lifestyle blog

Lili Barbery Coulon
Founder of beauty & lifestyle blog

Lindsey Tramuta Food and travel writer

Lindsey Tramuta
Food and travel writer

Ludovic Bischoff Travel journalist for Les Echos Week-end

Ludovic Bischoff
Travel journalist for Les Echos Week-end

Marissa Cox Founder of lifestyle blog "Rue Rodier"

Marissa Cox
Founder of lifestyle blog "Rue Rodier"

Nancy Novogrod Consultant on luxury projects

Nancy Novogrod
Consultant on luxury projects

Pierre Hivernat Founder of the online magazine Alimentation Générale

Pierre Hivernat
Founder of the online magazine Alimentation Générale

Patrick Janelle Food and fashion influencer

Patrick Janelle
Food and fashion influencer

Rosa Park Co-founder of Cereal Magazine

Rosa Park
Co-founder of Cereal Magazine

Rooksana Hossenally Travel & lifestyle journalist

Rooksana Hossenally
Travel & lifestyle journalist

Xavier Mauduit History author France Inter Radio, Arte TV

Xavier Mauduit
History author France Inter Radio, Arte TV

Stan Parish Editor-in-chief of The Future of Everything

Stan Parish
Editor-in-chief of The Future of Everything

Tamlin Wightman Travel writer and photographer

Tamlin Wightman
Travel writer and photographer

Tarajia Morrell Founder of cooking blog The Lovage

Tarajia Morrell
Founder of cooking blog The Lovage

VuTheara Kham Photographer & popular Instagrammer

VuTheara Kham
Photographer & popular Instagrammer

Spencer Bailey Editor about architecture & design

Spencer Bailey
Editor about architecture & design

Seabass struck from menus| in February and March !

Commitments Saving the oceans Eugenio Mailler Publié le 08/02/2019

Seabass struck from menus
in February and March !

Europe’s seabass stocks are being hit hard by unsustainable fishing practices. If, we hope to continue eating this fish, we must no longer buy it during its spawning period. Relais & Châteaux chefs are taking the lead on this initiative by avoiding seabass in their menus in February and March.

Electric fishing : |chefs are mobilizing to ban it

Commitments Saving the oceans Eugenio Mailler Publié le 17/10/2018

Electric fishing :
chefs are mobilizing to ban it

China, the USA, Australia... even Brazil: many of the world’s countries have banned electric pulse fishing. Europe did too, but is subject to derogations for commercial purposes. Relais & Châteaux is committed to working with the Bloom association to ban it permanently in Europe.

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.

The Latest Adventure of Paolo Sari

Commitments Saving the oceans Eugenio Mailler Publié le 26/06/2017

The Latest Adventure of Paolo Sari

Paolo Sari is the chef of Monte-Carlo Beach in Monaco. In his Michelin-starred kitchen, the products he works with come from the surrounding area, all within a 150-km radius. Looking out at the great blue sea, he talks to us about his gastronomic choices and the links he weaves with his producers.

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.

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.

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.

Exquisite Fish

Commitments Saving the oceans Publié le 24/04/2017

Exquisite Fish

For the occasion of World Oceans Day, Relais & Châteaux, alongside the NGO Ethic Ocean, is reaffirming its commitment to the preservation of marine resources and is helping its members find solutions to implement to successfully address these issues. In a fish, every part is the best part!

Changing course through|sustainable fishing

Commitments Saving the oceans THOM CLOZER Publié le 03/04/2017

Changing course through
sustainable fishing

SeaWeb Europe and Olivier Roellinger are committed to ensure that future generations will have fish to eat.

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).