The Garden of the Sea
Commitments Seaweed Symphony Estérelle Payany Mickaël A. Bandassak Publié le 31/05/2022

The Garden of the Sea

Fundamental to the health of the ocean floor, seaweed has become emblematic of Hugo Roellinger’s cuisine.

Deep-Sea Adventures in Polynesia
Commitments Saving the oceans Publié le 16/08/2022

Deep-Sea Adventures in Polynesia

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.

Homage To the Hero|of Japanese Cuisine
Commitments Seaweed Symphony Publié le 31/05/2022

Homage To the Hero
of Japanese 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.

Seaweed, a Treasure of the Sea
Commitments Seaweed Symphony Sylvie Berkowicz Publié le 31/05/2022

Seaweed, a Treasure of the Sea

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.

Carbon Neutrality: |A Stepping Stone |To A Regenerative Future
Commitments Seeds of change Charles Michel Publié le 19/04/2022

Carbon Neutrality:
A Stepping Stone
To A Regenerative Future

Travelers today face a dilemma between the desire to enjoy unique experiences and their ability to live according to their ecological convictions. How can they reconcile this environmental responsibility when the very principle of travel is to move from one place to another?

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.

The Cheese Salvaged from the Water
Commitments Food For Change 2021 Eugenio Mailler Publié le 10/10/2021

The Cheese Salvaged from the Water

Julien Dumas, the new chef of the Saint James in Paris, tells us about a cheese that he enjoyed as a child, Persillé de Tignes. This excellent product represents the commitment required from chefs everywhere to protect the environment and its biodiversity.

Seeds of the Future
Commitments Food For Change 2021 Eugenio Mailler Publié le 09/10/2021

Seeds of the Future

Kumatiya, a small, spiny tree typical of Rajasthan, has a great deal of appeal. In addition to being a part of the territory’s traditional agroforestry system and a source of complementary revenue with its gum arabic, it also offers a gratifying gourmet treat: its seeds.

An Apple a Day
Commitments Food For Change 2021 Eugenio Mailler Publié le 08/10/2021

An Apple a Day

The Gravenstein apple is a symbol of the Sonoma County community. Brought here by Russian trappers in the early 19th century, it has provided food and drink for the locals for many years. Today its orchards are threatened by the success of the region’s vineyards.

Pollo Nero, Pollo Vero
Commitments Food For Change 2021 Eugenio Mailler Publié le 07/10/2021

Pollo Nero, Pollo Vero

“Black chicken, authentic chicken.” This Tuscan saying expresses just how firmly rooted pollo nero del Valdarno truly is here. As part of the Food for Change campaign by Slow Food, we set out to encounter this passenger aboard the Ark of Taste.

Saving Near-Extinct Foods |Around the World
Commitments Food For Change 2021 Eugenio Mailler Publié le 28/09/2021

Saving Near-Extinct Foods
Around the World

In the face of industrial agriculture and standardized diets, we need a Noah’s Ark of foods. One that protects the foods that make our cuisine so special: the ingredients that express the talents of our region. A treasure to carry forward for the future of our tastebuds and our countrysides.

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.

"We are on the front line"
Commitments Saving the oceans Publié le 28/05/2021

"We are on the front line"

"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.

Biodiversity for Pollinators
Commitments Bee keepers Sarah Wyndham Lewis Publié le 04/05/2021

Biodiversity for Pollinators

Sarah Wyndham Lewis, professional Honey Sommelier, embarks on a Relais & Chateaux honey trail through 5 beekeeping properties, highlighting their fierce commitment to safeguarding bees and the environment.

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.

Ingredient Spotlight: | Chioggia Marina Pumpkin| Recipe by Massimiliano Alajmo
Commitments Food for Change 2020 Charles Michel Publié le 22/10/2020

Ingredient Spotlight:
Chioggia Marina Pumpkin
Recipe by Massimiliano Alajmo

Massimiliano Alajmo of Le Calandre, 3-star Michelin in Italy, unveils a never-before-published recipe to food activist and educator Charles Michel showcasing Chioggia Marina Pumpkin.

Ingredient Spotlight:| Shottsuru Recipe by Shinobu Namae
Commitments Food for Change 2020 Charles Michel Publié le 08/10/2020

Ingredient Spotlight:
Shottsuru Recipe by Shinobu Namae

A steward of sustainability, two-Michelin-star Chef Shinobu Namae of L’Effervescence walks Charles Michel, food activist and educator, through an enchanting story about how everything is connected, from ocean to dish. The hero of the story is shottsuru, a traditional Japanese fish sauce.

Ingredient Spotlight:|Amaranth Recipe by Pedro Bargero
Commitments Food for Change 2020 Charles Michel Publié le 02/10/2020

Ingredient Spotlight:
Amaranth Recipe
by Pedro Bargero

Chef Pedro Bargero of Chila Restaurant shines a light on amaranth, a nutritional powerhouse that may be one of the keys to solving global food security.

Ingredient Spotlight:|'Ulu Recipe by Krista Garcia
Commitments Food for Change 2020 Charles Michel Publié le 30/09/2020

Ingredient Spotlight: 'Ulu Recipe by Krista Garcia

Chef Krista Garcia of Hawaii's Hotel Wailea joins food activist and educator Charles Michel in an in-depth conversation about the protein-rich superfruit 'ulu. Also known as Hawaiian breadfruit, it's an ingredient on Slow Food International’s Ark of Taste catalogue.

Food for Change: |Conscious Eating |to Protect Biodiversity
Commitments Food for Change 2020 Estérelle Payany Publié le 24/09/2020

Food for Change: Conscious Eating to Protect Biodiversity

Since Relais & Châteaux proclaimed its culturally - and environmentally - focused Vision to UNESCO in 2014, members have all committed to acting responsibly as part of the food system, which is more important than ever in the context of the global health crisis.

Mirazur: Proud to Be Plastic Free
Commitments Sustainable stories Aurore Dupont Sagorin Publié le 31/08/2020

Mirazur: Proud to Be Plastic Free

The three-star Mirazur in Menton is the world’s first restaurant to be certified “Plastic Free.” What’s more, by replacing single-use plastics with compostable alternatives, the staff has developed a permaculture garden. A virtuous circle for the restaurant – and the planet.

Peter Tempelhoff: |Chefs' Recipes Driving Innovation |for Sustainable Oceans
Commitments Fish Unknown Publié le 08/06/2020

Peter Tempelhoff:
Chefs' Recipes Driving Innovation
for Sustainable Oceans

Chef Peter Tempelhoff of Cape Town's Ellerman House drives innovation for World Oceans Day by cooking sustainably. Co-hosted with the United Nations in partnership with Oceanic Global and Ethic Ocean, this series showcases six R&C chefs' commitment to promoting ethical sea- and plant-based meals.

David Kinch: |Chefs' Recipes Driving Innovation |for Sustainable Oceans
Commitments Fish Unknown Publié le 08/06/2020

David Kinch:
Chefs' Recipes Driving Innovation
for Sustainable Oceans

Chef David Kinch of California's Manresa, drives innovation for World Oceans Day by cooking sustainably. Co-hosted with the United Nations and in partnership with Oceanic Global and Ethic Ocean, this series showcases six R&C chefs' commitment to promoting ethical sea- and plant-based meals.

Enrique Olvera: |Chefs' Recipes Driving Innovation | for Sustainable Oceans
Commitments Fish Unknown Publié le 08/06/2020

Enrique Olvera:
Chefs' Recipes Driving Innovation
for Sustainable Oceans

Chef Enrique Olvera of Mexico City's Pujol, drives innovation for World Oceans Day by cooking sustainably. Co-hosted with the United Nations and in partnership with Oceanic Global and Ethic Ocean, this series showcases six R&C chefs' commitment to promoting ethical sea- and plant-based meals.

Michael Caines: |Chefs' Recipes Driving Innovation | for Sustainable Oceans
Commitments Fish Unknown Publié le 08/06/2020

Michael Caines:
Chefs' Recipes Driving Innovation
for Sustainable Oceans

Chef Michael Caines of UK's Lympstone Manor drives innovation for World Oceans Day by cooking sustainably. Co-hosted with the United Nations and in partnership with Oceanic Global and Ethic Ocean, this series showcases six R&C chefs' commitment to promoting ethical sea- and plant-based meals.

Vicky Lau: |Chefs' Recipes Driving Innovation | for Sustainable Oceans
Commitments Fish Unknown Publié le 08/06/2020

Vicky Lau:
Chefs' Recipes Driving Innovation
for Sustainable Oceans

Chef Vicky Lau of the Hong Kong's Tate Dining Room drives innovation for World Oceans Day by cooking sustainably. Co-hosted with the United Nations and in partnership with Oceanic Global and Ethic Ocean, this series showcases six R&C chefs' commitment to promoting ethical sea- and plant-based meals.

Jason Bangerter: |Chefs' Recipes Driving Innovation |for Sustainable Oceans
Commitments Fish Unknown Publié le 08/06/2020

Jason Bangerter:
Chefs' Recipes Driving Innovation
for Sustainable Oceans

Chef Jason Bangerter of the Canada's Langdon Hall drives innovation for World Oceans Day by cooking sustainably. Co-hosted with the United Nations and in partnership with Oceanic Global and Ethic Ocean, this series showcases six R&C chefs' commitment to promoting ethical sea- and plant-based meals.

Little-Known Fish |Steal the Spotlight
Commitments Fish Unknown Estérelle Payany Publié le 02/06/2020

Little-Known Fish
Steal the Spotlight

On June 8, to mark the United Nations’ World Oceans Day, Relais & Châteaux properties take a proactive stand for marine biodiversity.

Laurent Petit: |“Open your eyes, look at your Neighbor”
Commitments 60 seconds for a better world Stéphane Méjanès Publié le 27/05/2020

Laurent Petit:
“Open your eyes,
look at your Neighbor”

Laurent Petit, at the helm of Le Clos des Sens since 1992, has let his thinking change with time, be it about his cuisine or his restaurant. Awarded three stars by the Michelin Guide, he shook loose of his classical training and preconceived notions to hone an identity centered on nature and people.

Chefs gather to share |inspiration and support
Commitments Sustainable stories Publié le 12/05/2020

Chefs gather to share
inspiration and support

In the Netherlands, Chef Jef Schuur of Bij Jef has created his own unique cuisine sourced from his natural surroundings. He shares his gastronomic world with other Northern- and Eastern-European chefs through exchanged ideas, experiences, and support.

Sol y Luna: |the Sunshine of |Social Responsibility
Commitments Sustainable stories Publié le 03/04/2020

Sol y Luna:
the Sunshine of
Social Responsibility

Set off on an around-the-world journey to discover our members’ sustainable, socially supportive initiatives. In Peru, in the Sacred Valley of the Incas, Marie-Hélène Miribel has created Sol y Luna, a hotel that generates the resources to fund a local school, home to 200 students.

Orto Felice: |The Garden of Goodwill
Commitments Sustainable stories Aurore Dupont Sagorin Publié le 20/02/2020

Orto Felice:
The Garden of Goodwill

At Tuscany’s Borgo San Felice, the chef uses vegetables from the restaurant’s organic garden, which is tended by workers with disabilities. A meaningful agricultural project that nourishes both sustainable and social development.

Glenn Viel: tends the garden
Commitments 60 seconds for a better world Stéphane Méjanès Publié le 28/01/2020

Glenn Viel: tends the garden

Since he arrived at L’Oustau de Baumanière, Glenn Viel has made it a point of honor to cultivate a garden that respects the rhythm of nature, to raise animals, to minimize waste. Meet a role model.

Évelyne Debourg: Turning the Children’s |Cafeteria into a Classroom of Taste
Commitments Seeds of change Estérelle Payany Publié le 27/11/2019

Évelyne Debourg: Turning the Children’s
Cafeteria into a Classroom of Taste

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.

A journey |that starts with a pouch
Commitments Seeds of change Jean Berthelot de La Glétais Publié le 24/10/2019

A journey
that starts with a pouch

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.

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.

Food for change: | Chef Saygin Sesli | Museum Hotel, Turkey
Commitments Food for change 2019 Publié le 04/10/2019

Chef Saygin Sesli
Museum Hotel, Turkey

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Kevin Bonello | Xara Palace, Malta
Commitments Food for change 2019 Publié le 04/10/2019

Chef Kevin Bonello
Xara Palace, Malta

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Gunendra Pushpasiri | Wild Coast Tented Lodge, Sri Lanka
Commitments Food for change 2019 Publié le 04/10/2019

Chef Gunendra Pushpasiri
Wild Coast Tented Lodge, Sri Lanka

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef David Delsart | Villa Florentine, France
Commitments Food for change 2019 Publié le 04/10/2019

Chef David Delsart
Villa Florentine, France

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Vincent Arnould | Le Vieux Logis, France
Commitments Food for change 2019 Publié le 04/10/2019

Chef Vincent Arnould
Le Vieux Logis, France

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Loïc Leperlier | The Point Resort, USA
Commitments Food for change 2019 Publié le 04/10/2019

Chef Loïc Leperlier
The Point Resort, USA

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Colin Bedford | The Fearrington House, USA
Commitments Food for change 2019 Publié le 04/10/2019

Chef Colin Bedford
The Fearrington House, USA

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Heinrich Schneider | Terra - The Magic Place, Italy
Commitments Food for change 2019 Publié le 04/10/2019

Chef Heinrich Schneider
Terra - The Magic Place, Italy

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Dimitris Ioannidis | Sun Rocks, Greece
Commitments Food for change 2019 Publié le 04/10/2019

Chef Dimitris Ioannidis
Sun Rocks, Greece

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef ElMehdi Toubali | Riad Fès, Morocco
Commitments Food for change 2019 Publié le 04/10/2019

Chef ElMehdi Toubali
Riad Fès, Morocco

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Ignacio García Canellada | Palacio de Luces, Spain
Commitments Food for change 2019 Publié le 04/10/2019

Chef Ignacio García Canellada
Palacio de Luces, Spain

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Francisco Vintimilla | Origin & Theory, Ecuador
Commitments Food for change 2019 Publié le 04/10/2019

Chef Francisco Vintimilla
Origin & Theory, Ecuador

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Mario Sandoval | Orfila Hotel, Spain
Commitments Food for change 2019 Publié le 04/10/2019

Chef Mario Sandoval
Orfila Hotel, Spain

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Michael Caines | Lympstone Manor, UK
Commitments Food for change 2019 Publié le 04/10/2019

Chef Michael Caines
Lympstone Manor, UK

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Timothy Meyers | Ocean House, USA
Commitments Food for change 2019 Publié le 04/10/2019

Chef Timothy Meyers
Ocean House, USA

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Nobukazu Nakayasu | Nishimuraya, Japan
Commitments Food for change 2019 Publié le 04/10/2019

Chef Nobukazu Nakayasu
Nishimuraya, Japan

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Nicolas Di Paolo Stio | Nayara Springs, Costa Rica
Commitments Food for change 2019 Publié le 04/10/2019

Chef Nicolas Di Paolo Stio
Nayara Springs, Costa Rica

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Pascal Garrigues | Monte-Carlo Beach, France
Commitments Food for change 2019 Publié le 04/10/2019

Chef Pascal Garrigues
Monte-Carlo Beach, France

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Fabio Pisani | Il Luogo di Aimo e Nadia, Italy
Commitments Food for change 2019 Publié le 04/10/2019

Chef Fabio Pisani
Il Luogo di Aimo e Nadia, Italy

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Loris Indri | Londra Palace, Italy
Commitments Food for change 2019 Publié le 04/10/2019

Chef Loris Indri
Londra Palace, Italy

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Stefan Lünse | Lenkerhof, Swiss
Commitments Food for change 2019 Publié le 04/10/2019

Chef Stefan Lünse
Lenkerhof, Swiss

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Sébastien Bras | Le Suquet, France
Commitments Food for change 2019 Publié le 04/10/2019

Chef Sébastien Bras
Le Suquet, France

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Marc Fontanne | Le Prieuré Baumanière, France
Commitments Food for change 2019 Publié le 04/10/2019

Chef Marc Fontanne
Le Prieuré Baumanière, France

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Dennis van den Beld | Landgoed Hotel Het Roode Koper, Netherlands
Commitments Food for change 2019 Publié le 04/10/2019

Chef Dennis van den Beld
Landgoed Hotel Het Roode Koper, Netherlands

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Andreas Krolik | Lafleur, Germany
Commitments Food for change 2019 Publié le 04/10/2019

Chef Andreas Krolik
Lafleur, Germany

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Jany Gleize | La Bonne Étape, France
Commitments Food for change 2019 Publié le 04/10/2019

Chef Jany Gleize
La Bonne Étape, France

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Glenn Viel | Baumanière, France
Commitments Food for change 2019 Publié le 04/10/2019

Chef Glenn Viel
Baumanière, France

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change:| Chef Ruben Catalán| Torre del Visco, Spain
Commitments Food for change 2019 Publié le 04/10/2019

Chef Ruben Catalán
Torre del Visco, Spain

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Valentino Palmisano| Palazzo Seneca, Italy
Commitments Food for change 2019 Publié le 04/10/2019

Chef Valentino Palmisano
Palazzo Seneca, Italy

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change:| Chef Vasil Spasov | Zornitza, Bulgaria
Commitments Food for change 2019 Publié le 04/10/2019

Chef Vasil Spasov
Zornitza, Bulgaria

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef Dylan| Jabulani, South Africa
Commitments Food for change 2019 Publié le 03/10/2019

Chef Dylan
Jabulani, South Africa

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef Rafael Casin| Inkaterra, Peru
Commitments Food for change 2019 Publié le 03/10/2019

Chef Rafael Casin
Inkaterra, Peru

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef Paul Froggatt| Huka Lodge, New Zealand
Commitments Food for change 2019 Publié le 03/10/2019

Chef Paul Froggatt
Huka Lodge, New Zealand

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef Gilles Vincent| Hôtel Victoria, Switzerland
Commitments Food for change 2019 Publié le 03/10/2019

Chef Gilles Vincent
Hôtel Victoria, Switzerland

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef Raffaele de Mase| Hôtel Splendide Royal, France
Commitments Food for change 2019 Publié le 03/10/2019

Chef Raffaele de Mase
Hôtel Splendide Royal, France

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef Mario Sandoval| Hotel Heritage, Spain
Commitments Food for change 2019 Publié le 03/10/2019

Chef Mario Sandoval
Hotel Heritage, Spain

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef Ivan Turkovic| Hotel Bastion Zadar, Croatia
Commitments Food for change 2019 Publié le 03/10/2019

Chef Ivan Turkovic
Hotel Bastion Zadar, Croatia

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef Ronan Kervarrec| Hostellerie de Plaisance, France
Commitments Food for change 2019 Publié le 03/10/2019

Chef Ronan Kervarrec
Hostellerie de Plaisance, France

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef Michele Martino| Helena Bay, New Zealand
Commitments Food for change 2019 Publié le 03/10/2019

Chef Michele Martino
Helena Bay, New Zealand

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef Aaron Patterson| Hambleton Hall, UK
Commitments Food for change 2019 Publié le 03/10/2019

Chef Aaron Patterson
Hambleton Hall, UK

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef John Roux| Esiweni Lodge, South Africa
Commitments Food for change 2019 Publié le 03/10/2019

Chef John Roux
Esiweni Lodge, South Africa

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef Dimitrios Vergakis| Elounda Mare, Greece
Commitments Food for change 2019 Publié le 03/10/2019

Chef Dimitrios Vergakis
Elounda Mare, Greece

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef Guido Le Bron de Vexela| Château St. Gerlach, Netherlands
Commitments Food for change 2019 Publié le 03/10/2019

Chef Guido Le Bron de Vexela
Château St. Gerlach, Netherlands

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef Domenico Mozzillo| Château Monfort, Italy
Commitments Food for change 2019 Publié le 03/10/2019

Chef Domenico Mozzillo
Château Monfort, Italy

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef Gilbert von Berg| Château Neercanne, Netherlands
Commitments Food for change 2019 Publié le 03/10/2019

Chef Gilbert von Berg
Château Neercanne, Netherlands

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

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.

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

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

Eugenio Mailler Taste Activist

Eugenio Mailler
Taste Activist

Mickaël A. Bandassak Food and lifestyle photographer in Montreal

Mickaël A. Bandassak
Food and lifestyle photographer in Montreal

Charles Michel Food activist and educator

Charles Michel
Food activist and educator

Marissa Cox Founder of lifestyle blog "Rue Rodier"

Marissa Cox
Founder of lifestyle blog "Rue Rodier"

Guillaume Crouzet French lifestyle chronicler

Guillaume Crouzet
French lifestyle chronicler

Arturo Bamboo Berlin-based silver halide photographers

Arturo Bamboo
Berlin-based silver halide photographers

Anastasia Miari Greek journalist and author of guidebook and cookbook

Anastasia Miari
Greek journalist and author of guidebook and cookbook

Angela Mugnai Founder and Creative Director of Italian Eye

Angela Mugnai
Founder and Creative Director of Italian Eye

Rooksana Hossenally Travel & lifestyle journalist

Rooksana Hossenally
Travel & lifestyle journalist

François Simon Formerly feared French food critic and novelist

François Simon
Formerly feared French food critic and novelist

Lauren Wells American Instagram influencer

Lauren Wells
American Instagram influencer

Tamlin Wightman Travel writer and photographer

Tamlin Wightman
Travel writer and photographer

Kim Levy Journalist about the culture of taste

Kim Levy
Journalist about the culture of taste

Tarajia Morrell Founder of cooking blog The Lovage

Tarajia Morrell
Founder of cooking blog The Lovage

Sarah Wyndham Lewis Honey Sommelier

Sarah Wyndham Lewis
Honey Sommelier

Ian Cameron Writer for the drinks industry

Ian Cameron
Writer for the drinks industry

Lindsey Tramuta Food and travel writer

Lindsey Tramuta
Food and travel writer

Ezechiel Zerah Founder of the culinary newsletter Pomélo

Ezechiel Zerah
Founder of the culinary newsletter Pomélo

Joann Pai Canadian food & travel photographer

Joann Pai
Canadian food & travel photographer

Annick Weber Travel and lifestyle writer from Luxembourg

Annick Weber
Travel and lifestyle writer from Luxembourg

Rosa Park Co-founder of Cereal Magazine

Rosa Park
Co-founder of Cereal Magazine

Marie Faure-Ambroise Founder of lifestyle website My Travel Dreams

Marie Faure-Ambroise
Founder of lifestyle website My Travel Dreams

Céline Marks French blogger & photographer

Céline Marks
French blogger & photographer

David Coggins Writer and editor for US publications

David Coggins
Writer and editor for US publications

Daniel Bernard French food journalist

Daniel Bernard
French food journalist

Sophie Cornibert Co-founder of Fulgurances

Sophie Cornibert
Co-founder of Fulgurances

Stéphane Méjanès Committed gastronomic journalist

Stéphane Méjanès
Committed gastronomic journalist

Aurore Dupont Sagorin Documentary producer (France TV)

Aurore Dupont Sagorin
Documentary producer (France TV)

Food for change: |Chef Romain Franceschi| Château de Fonscolombe, France
Commitments Food for change 2019 Publié le 03/10/2019

Chef Romain Franceschi
Château de Fonscolombe, France

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef Gayan Shirantha| Ceylon Tea Trails, Sri Lanka
Commitments Food for change 2019 Publié le 03/10/2019

Chef Gayan Shirantha
Ceylon Tea Trails, Sri Lanka

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef Emilio Dalmau| Casa Gangotena, Ecuador
Commitments Food for change 2019 Publié le 03/10/2019

Chef Emilio Dalmau
Casa Gangotena, Ecuador

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef Ludovico De Vivo| Capofaro, Italy
Commitments Food for change 2019 Publié le 03/10/2019

Chef Ludovico De Vivo
Capofaro, Italy

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef Dasun Kumarage| Cape Weligama, Sri Lanka
Commitments Food for change 2019 Publié le 03/10/2019

Chef Dasun Kumarage
Cape Weligama, Sri Lanka

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef Andre Theodore| Calabash Luxury Boutique Hotel, Grenada
Commitments Food for change 2019 Publié le 03/10/2019

Chef Andre Theodore
Calabash Luxury Boutique Hotel, Grenada

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef Benjamin Biedlingmaier| Bülow Palais, Germany
Commitments Food for change 2019 Publié le 03/10/2019

Chef Benjamin Biedlingmaier
Bülow Palais, Germany

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef Juan Quintero| Borgo San Felice, Italy
Commitments Food for change 2019 Publié le 03/10/2019

Chef Juan Quintero
Borgo San Felice, Italy

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef Davide Pizzo| Borgo dei Conti, Italy
Commitments Food for change 2019 Publié le 03/10/2019

Chef Davide Pizzo
Borgo dei Conti, Italy

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: |Chef Marc Chappot| Blue Margouillat, Reunion Island
Commitments Food for change 2019 Publié le 03/10/2019

Chef Marc Chappot
Blue Margouillat, Reunion Island

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef José Avillez| Belcanto, Portugal
Commitments Food for change 2019 Publié le 03/10/2019

Chef José Avillez
Belcanto, Portugal

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Matías Crosta| Awasi Patagonia, Chile
Commitments Food for change 2019 Publié le 03/10/2019

Chef Matías Crosta
Awasi Patagonia, Chile

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Juan Pablo Mardones| Awasi Atacama, Chile
Commitments Food for change 2019 Publié le 03/10/2019

Chef Juan Pablo Mardones
Awasi Atacama, Chile

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Panos Papadopoulos| Avaton Luxury Villas, Greece
Commitments Food for change 2019 Publié le 03/10/2019

Chef Panos Papadopoulos
Avaton Luxury Villas, Greece

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Robert Curry| Auberge du Soleil, USA
Commitments Food for change 2019 Publié le 03/10/2019

Chef Robert Curry
Auberge du Soleil, USA

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Gaetano Trovato| Arnolfo Ristorante, Italy
Commitments Food for change 2019 Publié le 03/10/2019

Chef Gaetano Trovato
Arnolfo Ristorante, Italy

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Gian Pieroi Vivalda| Antica Corona Reale, Italy
Commitments Food for change 2019 Publié le 03/10/2019

Chef Gian Pieroi Vivalda
Antica Corona Reale, Italy

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Frédéric Doucet | Maison Doucet, France
Commitments Food for change 2019 Publié le 03/10/2019

Chef Frédéric Doucet
Maison Doucet, France

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Samuel le Torriellec | Epoque Hotel, Romania
Commitments Food for change 2019 Publié le 03/10/2019

Chef Samuel le Torriellec
Epoque Hotel, Romania

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change:| Chef Andrea Campani| Il Borro, Italy
Commitments Food for change 2019 Publié le 03/10/2019

Chef Andrea Campani
Il Borro, Italy

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Clare Falzon | Hentley Farm Restaurant, Australia
Commitments Food for change 2019 Publié le 03/10/2019

Chef Clare Falzon
Hentley Farm Restaurant, Australia

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Eduardo Gonzalez | Casa Palopo, Guatemala
Commitments Food for change 2019 Publié le 03/10/2019

Chef Eduardo Gonzalez
Casa Palopo, Guatemala

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Simon Addison | Chewton Glen, UK
Commitments Food for change 2019 Publié le 03/10/2019

Chef Simon Addison
Chewton Glen, UK

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Claus Henriksen | Dragsholm Slot, Denmark
Commitments Food for change 2019 Publié le 03/10/2019

Chef Claus Henriksen
Dragsholm Slot, Denmark

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change:| Chef Leonel Diaz Fuentes | Clos Apalta Residence, Chile
Commitments Food for change 2019 Publié le 03/10/2019

Chef Leonel Diaz Fuentes
Clos Apalta Residence, Chile

From October 3rd to 6th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change: |Cooking Ethically |to Protect the Planet
Commitments Food for change 2019 Estérelle Payany Publié le 02/10/2019

Food for Change: Cooking Ethically to Protect the Planet

Relais & Châteaux and Slow Food first joined forces two years ago in an initiative called Food for Change, organizing events to raise awareness of the planetary consequences of our food choices. Meet four chefs taking part in this delicious revolution.

Taking Hospitality to Heart
Commitments Seeds of change Daniel Bernard Publié le 19/09/2019

Taking Hospitality to Heart

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.

Arnaud Faye: velvet glove
Commitments 60 seconds for a better world Stéphane Méjanès Publié le 27/08/2019

Arnaud Faye: velvet glove

Arnaud Faye is the two-Michelin-star chef at La Chèvre d’Or in Èze, southeastern France. The establishment, perched on a promontory, is blessed with an idyllic setting and a culinary commander, just named a Meilleur Ouvrier de France, who leads his staff with gentle strength.

La Côte Saint-Jacques, |with the planet in mind
Commitments Seeds of change Annick Weber Publié le 26/08/2019

La Côte Saint-Jacques,
with the planet in mind

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 feast of unfamiliar fish
Commitments Fish Unknown Sophie Cornibert Publié le 11/06/2019

A feast of unfamiliar fish

Exploring “lesser-known” fish means demonstrating that we can source outside the array of mass-market seafood and choose fish that aren’t threatened with extinction by virtue of finicky human consumption.

Fish Unknown| Volando Urai, Taiwan |Hotel del Parque, Ecuador| Wharekauhau, New-Zealand
Commitments Fish Unknown Publié le 08/06/2019

Fish Unknown
Volando Urai, Taiwan
Hotel del Parque, Ecuador
Wharekauhau, New-Zealand

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown| Palazzo Seneca, Italy |The Bath Priory, UK |Pastorale, Belgium
Commitments Fish Unknown Publié le 08/06/2019

Fish Unknown
Palazzo Seneca, Italy, The Bath Priory, UK, Pastorale, Belgium

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown| Lešić Dimitri, Croatia, Chewton Glen, UK, Le Phébus & Spa, France
Commitments Fish Unknown Publié le 08/06/2019

Fish Unknown
Lešić Dimitri, Croati, Chewton Glen, UK, Le Phébus & Spa, France

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |Dragsholm Slot, Denmark |Quintessence, Anguilla |Auberge Saint-Antoine, Canada
Commitments Fish Unknown Publié le 08/06/2019

Fish Unknown
Dragsholm Slot, Denmark, Quintessence, Anguilla, Auberge Saint-Antoine, Canada

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |Clarance Hôtel, France| Avaton Luxury Resort, Greece| Hentley Farm, Australia
Commitments Fish Unknown Publié le 08/06/2019

Fish Unknown
Clarance Hôtel, France
Avaton Luxury Resort, Greece
Hentley Farm, Australia

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |Chef Samuel Moreno, |Molino de Alcuneza, Spain
Commitments Fish Unknown Publié le 07/06/2019

Fish Unknown
Chef Samuel Moreno, Molino de Alcuneza, Spain

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |Heritage Madrid Hotel, Spain |Caesar Augustus, Italy |Ocean House, USA
Commitments Fish Unknown Publié le 07/06/2019

Fish Unknown
Heritage Madrid Hotel, Spain
Caesar Augustus, Italy
Ocean House, USA

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown| Orfila Hotel, Spain |Otahuna Lodge, New-Zealand| Il Bottaccio, Italy
Commitments Fish Unknown Publié le 07/06/2019

Fish Unknown
Orfila Hotel, Spain, Otahuna Lodge, New-Zealand, Il Bottaccio, Italy

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown| Landhaus Stricker, Germany |Wild Coast Tented Lodge, Sri Lanka |Can Faustino, Spain
Commitments Fish Unknown Publié le 07/06/2019

Fish Unknown
Landhaus Stricker, Germany
Wild Coast Tented Lodge, Sri Lanka
Can Faustino, Spain

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown| L'Heure Bleue Palais, Morocco |Ristorante Quadri, Italy |Ceylon Tea Trails, Sri Lanka
Commitments Fish Unknown Publié le 07/06/2019

Fish Unknown
L'Heure Bleue Palais, Morocco, Ristorante Quadri, Italy, Ceylon Tea Trails, Sri Lanka

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |Domaine Les Crayères, France| Anjajavy Le Lodge, Madagascar |Casa Palopó, Guatemala
Commitments Fish Unknown Publié le 07/06/2019

Fish Unknown
Domaine Les Crayères, Franc, Anjajavy Le Lodge, Madagascar, Casa Palopó, Guatemala

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |Cape Weligama, Sri Lanka |The Fearrington, USA |Torre del Visco, Spain
Commitments Fish Unknown Publié le 07/06/2019

Fish Unknown
Cape Weligama, Sri Lanka, The Fearrington, USA, Torre del Visco, Spain

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |Landhaus Stricker, Germany |Terme Manzi, Italy| Origin & Theory, Ecuador
Commitments Fish Unknown Publié le 07/06/2019

Fish Unknown
Landhaus Stricker, Germany, Terme Manzi, Italy, Origin & Theory, Ecuador

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |Magee Homestead, USA |Die Sonne Frankenberg, Germany |Sonora Resort, Canada
Commitments Fish Unknown Publié le 07/06/2019

Fish Unknown
Magee Homestead, USA
Die Sonne Frankenberg, Germany
Sonora Resort, Canada

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |Jabulani, South Africa |Hôtel Splendide Royal Paris, France |Restaurant Lafleur, Germany
Commitments Fish Unknown Publié le 07/06/2019

Fish Unknown
Jabulani, South Africa
Hôtel Splendide Royal Paris, France
Restaurant Lafleur, Germany

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |A Quinta da Auga, Spain |Capofaro Locanda & Malvasia, Italy |Elounda Mare Hotel, Greece
Commitments Fish Unknown Publié le 07/06/2019

Fish Unknown
A Quinta da Auga, Spain
Capofaro Locanda & Malvasia, Italy
Elounda Mare Hotel, Greece

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |20 Degrés Sud, Mauritius |Hotel Neri, Spain |Chateau Monfort, Italy
Commitments Fish Unknown Publié le 07/06/2019

Fish Unknown
20 Degrés Sud, Mauritius, Hotel Neri, Spain, Chateau Monfort, Italy

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |Palacio de Luces, Spain |Awasi Atacama, Chile |Château d'Audrieu, France
Commitments Fish Unknown Publié le 07/06/2019

Fish Unknown
Palacio de Luces, Spain
Awasi Atacama, Chili, Château d'Audrieu, France

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |Hotel Villa Franceschi, Italie |Le Mas des Herbes Blanches, France |Rosedon Hotel, Bermuda
Commitments Fish Unknown Publié le 07/06/2019

Fish Unknown
Hotel Villa Franceschi, Italie, Le Mas des Herbes Blanches, France, Rosedon Hotel, Bermuda

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown| Chef David Pelet,| Taha'a Island, French Polynesia
Commitments Fish Unknown Publié le 07/06/2019

Fish Unknown
Chef David Pelet, Taha'a Island, French Polynesia

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |Chef Abdallah Juma, |Zanzibar White Sand, Tanzania
Commitments Fish Unknown Publié le 06/06/2019

Fish Unknown
Chef Abdallah Juma, Zanzibar White Sand, Tanzania

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |Chef Devin Bozkaya, |Weekapaug Inn, USA
Commitments Fish Unknown Publié le 06/06/2019

Fish Unknown
Chef Devin Bozkaya, Weekapaug Inn, USA

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |Chef Amal,| Riad Fès, Morocco
Commitments Fish Unknown Publié le 06/06/2019

Fish Unknown
Chef Amal, Riad Fès, Morocco

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |Chef Andrew Baird,| Longueville Manor, UK
Commitments Fish Unknown Publié le 06/06/2019

Fish Unknown
Chef Andrew Baird, Longueville Manor, UK

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |Chef Jason Bangerter, |Langdon Hall, Canada
Commitments Fish Unknown Publié le 06/06/2019

Fish Unknown
Chef Jason Bangerter, Langdon Hall, Canada

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |Chef Justin Cogley,| L'Auberge Carmel, USA
Commitments Fish Unknown Publié le 06/06/2019

Fish Unknown
Chef Justin Cogley, L'Auberge Carmel, USA

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown| Chef Miguel Muñoz, |Imanta Punta de Mita, Mexico
Commitments Fish Unknown Publié le 06/06/2019

Fish Unknown
Chef Miguel Muñoz, Imanta Punta de Mita, Mexico

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |Chef Krista Garcia, |Hotel Wailea, Hawaii
Commitments Fish Unknown Publié le 06/06/2019

Fish Unknown
Chef Krista Garcia, Hotel Wailea, Hawaii

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |Chef Nick Trehearne, |Hastings House, Canada
Commitments Fish Unknown Publié le 06/06/2019

Fish Unknown
Chef Nick Trehearne, Hastings House, Canada

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |Chef Samuel Le Torriellec, |Epoque Hotel, Romania
Commitments Fish Unknown Publié le 06/06/2019

Fish Unknown
Chef Samuel Le Torriellec, Epoque Hotel, Romania

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown | Chef Romain Franceschi, | Château de Fonscolombe, France
Commitments Fish Unknown Publié le 06/06/2019

Fish Unknown
Chef Romain Franceschi, Château de Fonscolombe, France

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown | Chef Lucas Vannier, | Château de Courcelles, France
Commitments Fish Unknown Publié le 06/06/2019

Fish Unknown
Chef Lucas Vannier, Château de Courcelles, France

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown | Chef Axell Boisselier, |Château de Drudas, France
Commitments Fish Unknown Publié le 06/06/2019

Fish Unknown
Chef Axell Boisselier, Château de Drudas, France

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown | Chef Raymond Blanc, | Belmond Le Manoir aux Quat' Saisons, UK
Commitments Fish Unknown Publié le 06/06/2019

Fish Unknown
Chef Raymond Blanc, Belmond Le Manoir aux Quat' Saisons, UK

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |Chef David Delsart,| Villa Florentine, France
Commitments Fish Unknown Publié le 05/06/2019

Fish Unknown
Chef David Delsart, Villa Florentine, France

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |Chef Matthew Price, |The Vineyard, UK
Commitments Fish Unknown Publié le 05/06/2019

Fish Unknown
Chef Matthew Price, The Vineyard, UK

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown |Chef Mark Levy, |The Ivy, USA
Commitments Fish Unknown Publié le 05/06/2019

Fish Unknown
Chef Mark Levy, The Ivy, USA

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

Fish Unknown| Chef Adrien Brunet, |Saint James Paris, France
Commitments Fish Unknown Publié le 05/06/2019

Fish Unknown
Chef Adrien Brunet, Saint James Paris, France

30% of global fish stocks are overexploited, 60% are fully exploited. To mark World Oceans Day, more than 200 Relais & Châteaux chefs are demonstrating their long-standing commitment to protecting marine resources and fighting overfishing, a pledge they honor by cooking unknown fishes.

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.

Cédric Béchade: | nature dictates the menu
Commitments 60 seconds for a better world Stéphane Méjanès Publié le 15/04/2019

Cédric Béchade:
nature dictates the menu

Cédric Béchade honed his craft at the finest establishments and could have pursued a lofty path of technically sophisticated cuisine. Instead, he chose to settle in the Basque Country as an environmentally conscientious innkeeper.

Michel Guérard: | never short of dreams
Commitments 60 seconds for a better world Stéphane Méjanès Publié le 01/04/2019

Michel Guérard:
never short of dreams

Michel Guérard no longer needs any introduction. Since the passing of Paul Bocuse, he and Pierre Troisgros are the last remaining activists of the great revolution of French chefs. At a lively 86 years of age, he remains a determined campaigner for healthy cuisine that could change the world.

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.

Mauro Colagreco : | protect our origins
Commitments 60 seconds for a better world Stéphane Méjanès Publié le 22/01/2019

Mauro Colagreco :
protect our origins

Argentinean-born Mauro Colagreco opened Mirazur restaurant in 2006 (3 Michelin stars, ranked No. 3 in the 50 Best). This committed cook has never forgotten where he came from. "Origenes" is his pet project. He tells us more about it in the first interview our "60 seconds for a better world" series.

Hugo Roellinger :|living off land and sea
Commitments 60 seconds for a better world Stéphane Méjanès Publié le 21/01/2019

Hugo Roellinger :
living off land and sea

As a little boy, Hugo Roellinger listened eagerly to the bedtime stories told by his father, Olivier Roellinger, a former three-star chef and Vice President of Relais & Châteaux. Former sailor, Hugo returned to world of cooking at Le Coquillage, the Michelin-starred family restaurant in Cancale.

Julien Dumas : | lauding local
Commitments 60 seconds for a better world Stéphane Méjanès Publié le 14/01/2019

Julien Dumas :
lauding local

Julien Dumas has headed the kitchens of Lucas Carton, a Paris institution steeped in the legacy of an extraordinary chef, Alain Senderens. Dumas, a Grenoble native, has managed to create a personal style of cuisine, with local ingredients, to leave his own mark on the French culinary landscape.

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.

Food for Change: | Chef Lachlan Colwill | Hentley Farm Restaurant, Australia
Commitments Food for change 2018 Publié le 05/10/2018

Chef Lachlan Colwill
Hentley Farm Restaurant, Australia

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change:| Chef Andrea Campani| Il Borro, Italy
Commitments Food for change 2018 Publié le 05/10/2018

Chef Andrea Campani
Il Borro, Italy

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change:| Chef Jason Bangerter|Langdon Hall, Canada
Commitments Food for change 2018 Publié le 05/10/2018

Chef Jason Bangerter
Langdon Hall, Canada

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change: | Chef Alberto Garcia | Eden Roc Cap Cana, Dominican Republic
Commitments Food for change 2018 Publié le 05/10/2018

Chef Alberto Garcia
Eden Roc Cap Cana, Dominican Republic

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

The art of bee-ing
Commitments Bee keepers Tamlin Wightman Publié le 24/02/2016

The art of bee-ing

Artists around the world collaborate with Mother Nature in a range of unique creations featuring one of the most vital creatures on Earth – the honeybee.

Food for Change:| Chef Rogério Calhau| Velha do Palheiro, Portugal
Commitments Food for change 2018 Publié le 05/10/2018

Chef Rogério Calhau
Velha do Palheiro, Portugal

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change:| Chef David Delsart| Villa Florentine, France
Commitments Food for change 2018 Publié le 05/10/2018

Chef David Delsart
Villa Florentine, France

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change: | Chef Justin Cogley | L'Auberge Carmel, USA
Commitments Food for change 2018 Publié le 05/10/2018

Chef Justin Cogley
L'Auberge Carmel, USA

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change: | Chef Cassidee Dabney | Blackberry Farm, USA
Commitments Food for change 2018 Publié le 05/10/2018

Chef Cassidee Dabney
Blackberry Farm, USA

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change:| Chef Susantha Medagedara | Ceylon Tea Trails, Sri Lanka
Commitments Food for change 2018 Publié le 04/10/2018

Chef Susantha Medagedara
Ceylon Tea Trails, Sri Lanka

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change:| Chef Ranil Yatagara | Wild Coast Tented Lodge, Sri Lanka
Commitments Food for change 2018 Publié le 04/10/2018

Chef Ranil Yatagara
Wild Coast Tented Lodge, Sri Lanka

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change:| Chef Gaetano Trovato | Arnolfo, Italy
Commitments Food for change 2018 Publié le 04/10/2018

Chef Gaetano Trovato
Arnolfo, Italy

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change:| Chef Nisanka Alawathe | Cape Weligama, Sri Lanka
Commitments Food for change 2018 Publié le 04/10/2018

Chef Nisanka Alawathe
Cape Weligama, Sri Lanka

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change:| Chef Prakash Nayak | Niraamaya, India
Commitments Food for change 2018 Publié le 04/10/2018

Chef Prakash Nayak
Niraamaya, India

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change: | Chef Panagiotis Papadopoulos | Avaton, Greece
Commitments Food for change 2018 Publié le 04/10/2018

Chef Panagiotis Papadopoulos
Avaton, Greece

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change:| Chef Vasil Spasov | Zornitza, Bulgaria
Commitments Food for change 2018 Publié le 04/10/2018

Chef Vasil Spasov
Zornitza, Bulgaria

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change:| Chef Chang Chia Cheng | Volando Urai, Taiwan
Commitments Food for change 2018 Publié le 04/10/2018

Chef Chang Chia Cheng
Volando Urai, Taiwan

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change:| Chef Federico Lopez | A Quinta da Auga, Spain
Commitments Food for change 2018 Publié le 04/10/2018

Chef Federico Lopez
A Quinta da Auga, Spain

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for change: | Chef Frédéric Doucet | Maison Doucet, France
Commitments Food for change 2018 Publié le 04/10/2018

Chef Frédéric Doucet
Maison Doucet, France

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change: | Chef Miguel Muñoz | Imanta Resorts, Mexico
Commitments Food for change 2018 Publié le 04/10/2018

Chef Miguel Muñoz
Imanta Resorts, Mexico

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change: | Chef Simon Addison | Chewton Glen, England
Commitments Food for change 2018 Publié le 04/10/2018

Chef Simon Addison
Chewton Glen, England

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change: | Chef Valentino Palmisano| Palazzo Seneca, Italy
Commitments Food for change 2018 Publié le 04/10/2018

Chef Valentino Palmisano
Palazzo Seneca, Italy

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change: | Chef Lionel Peu | Le Taha'a, French Polynesia
Commitments Food for change 2018 Publié le 04/10/2018

Chef Lionel Peu
Le Taha'a, French Polynesia

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change:| Chef Holger Bodendorf | Landhaus Stricker, Germany
Commitments Food for change 2018 Publié le 03/10/2018

Chef Holger Bodendorf
Landhaus Stricker, Germany

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change: | Chef Eduardo Gonzalez | Casa Palopo, Guatemala
Commitments Food for change 2018 Publié le 03/10/2018

Chef Eduardo Gonzalez
Casa Palopo, Guatemala

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change: | Chef David Alexander | Glenapp Castle, Scotland
Commitments Food for change 2018 Publié le 03/10/2018

Chef David Alexander
Glenapp Castle, Scotland

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change: | Chef Thomas Neeser | Grand Hôtel du Lac, Switzerland
Commitments Food for change 2018 Publié le 03/10/2018

Chef Thomas Neeser
Grand Hôtel du Lac, Switzerland

From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !

Food for Change: | Chef Paul Froggatt | Huka Lodge, New Zealand