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      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