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 !
Because wine is always there for us, it’s only right that we be there for wine. And what better time to do so than during its ultimate honouring – the wine harvest?
The event took place last weekend. Guests reflected on the momentous bee, and how the insect’s impact on human life can be experienced further in one of Relais & Châteaux’s many worldwide destinations.
Terroirs aren't just for wine: with their latest interactive exhibition, which opens this week in London, Relais & Châteaux show us honey in a whole new light.
To keep a summer taste in your plates, try this gazpacho, a gazpacho not like the others. The recipe is from Rafael Perello, the young chef of the hotel Son Brull on the island of Mallorca. He was kind enough to entrust us with its secrets.
There is a well-guarded gourmet secret in the salt flats along the southern coast of Majorca, in less than fifteen years Flor de Sal d'Es Trenc has become known for producing extraordinary sea salt.
Head to the north of Majorca, the largest of the Balearic Islands. Forty-five minutes along the road to the capital Palma, within a lush green setting, you will find the hotel Son Brull.