Fundamental to the health of the ocean floor, seaweed has become emblematic of Hugo Roellinger’s cuisine.
Seaweed has been consumed and celebrated in Japan for thousands of years. Its delicious salinity exemplifies the taste of umami. Two celebrated Japanese chefs talk about their passion for this oceanic culinary wonder food – and their concerns for its future.
In Relais & Châteaux properties around the world, seaweed is used in a variety of ways, embodying a way to live in harmony with the sea while respecting the rich resources found therein.