"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.
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.
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.
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.
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.
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.
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.