Château d’Audrieu in the Normandy countryside is immensely pleased with having hired Nazar, a young Afghan man with boundless determination. Here is one story born of the partnership between Relais & Châteaux and the Refugee Food Festival, helping refugees start new lives through cuisine.
In the small town of Ébreuil in central France, Chef Évelyne Debourg just received the François Rabelais prize, which recognizes individuals for their work in promoting food cultural heritage in France and throughout the world.
Relais & Châteaux gift boxes now come in pouches made in South Africa from... plastic bottles! The Joinery, a local South African lifestyle brand, has perfected this astounding technology.
At La Côte Saint-Jacques, Jean-Michel Lorain is proving that sustainability can be at the heart of a high-end hotel and dining experience. We visited the chef in Burgundy to get an insight into his ecological commitments and the association he founded.
A grand hotel with loyal customers and a renowned Michelin starred restaurant... Why not then be content to enjoy the success on the basis of “live happy, live hidden”? Because in many countries, the solidarity economy isn’t an option, it’s a vital necessity.
Rémy Giraud, the two Michelin star chef at the Domaine des Hauts de Loire, introduces us to a dry bean called the Comtesse de Chambord, and the grower who brought it back to the market, Robert Albezard.
What do you remember about your school canteen? It could easily be suspected that for a very high percentage of you the immediate response would be some sort of onomatopoeia like "yuck". But do not let those memories blind you...
We can sometimes be a bit confused by the sheer number of fruit and vegetable stalls, the bustling crowds around the fishmonger’s and the endless queue for the cheese stall. So what’s the secret to success in the market so that you leave with a basket full of the best produce?
Originator of the international Slow Food movement, Carlo Petrini talks about his fight to end the standardization of taste, foster culinary diversity and protect biodiversity. In his work he draws from French luminaries such as Brillat-Savarin, Edgar Morin and Pierre Rabhi.
From the farm to the table in zero kilometers. This is the challenge that some cooks have chosen to undertake by also becoming Chefs de Jardin.
At its essence, Londolozi is itself a seed of change; the reach of its impact crosses borders, from the Sabi Sand Private Game Reserve where the lodge lies in South Africa, to the homes and hearts of those who visit – people in all corners of the globe.
Gastón Acurio has spread the flavors of Peru around the globe with over 44 restaurants in 13 countries.
Vérane Frédiani is an enthusiast, one of those who inspires others to follow them on their wildest impulses. Journalist, film critic at Canal+, distributor and producer with her husband Franck Ribière, she had the desire to make a film about a subject dear to her heart...
In recent years, with food scandals coming off the assembly line and the prevalence of carcinogenic pesticides, whistleblowers have been accelerating their pace. And as a result, organic products are opening up highways of promising markets. But beware of getting overexcited!
Amazed by the amount of organic waste produced by his restaurant, Stephan Martinez decided to tackle the problem. His company Moulinot collects and transforms the organic waste of more than 300 establishments in the Île-de-France region, a model that has seriously piqued the interest of politicians.
Do you know of the Godia potato? Or the aromatic herbs that grow on the rocks of the Amalfi Coast? Can you imagine a vegetable garden on the mythic island of Capri? Oh yes, Italy is now teeming with enlightened locavores who are changing the boot's traditional landscape.
Imagine a hotel with a golf course where players can hit their balls in the direction of a floating pontoon and where the balls that are made of fish food dissolve in water after 48 hours. Stupid? No. This is one more stone in the edifice of a sustainable planet.
Relais & Châteaux supports the call for the right to eat right to fight the threat to food. Join us and sign the petition!
At a time when a number of people from the Arab world are being ostracised for religious reasons or assumed to be all fanatics, let us remember that their traditions of hospitality and conviviality are legendary.
Tim Lang is professor of food policy at City university and co-author with Erik Millstone of The Atlas of Food. He explains us the consequences of Brexit on food and farming in the United Kingdom.
It is 2050 and the 9 billion people living on Earth eat their fill thanks to Soylent. This liquid, invented in 2013 by American biochemists, provides man with all of the nutrients he needs. Eating is therefore no longer a daily pleasure. Is this just science fiction? Unless...
"For too long chefs have remained distant, up in their ivory towers, concerned only with their clients. We have to be involved with the entire population, from young people to corporations, schools and universities." - Olivier Roellinger.
September 25, 2016, to celebrate the Fête de la Gastronomie, Relais & Châteaux invites the public to a farmer's market of France's finest produce in the 9th arrondissement of Paris.
We all love going to the market! But of course we can agree, it is better if the place is pretty with little bars and cafes around for rewarding the effort.
Five thousand delegates from 160 countries will gather in Turin for the 11th edition of Terra Madre Salone del Gusto. This gathering is not only the largest event dedicated to food culture, but it is also the place for thinking about earth, the nourishing mother, or not, of future generations.
A certain number of chefs have set a goal for themselves of stopping to use fruits and vegetables that have traveled halfway across the planet before landing on their plates.