SUSTAINABLE CUISINE

How we can change tomorrow's cuisine.

21 Pins

·2mo

RELAIS & CHATEAUX

In South Africa, global warming poses many challenges for historic vineyards such as at the Relais & Châteaux Delaire Graff. Morné Vrey, Winemaker of the estate, explains to us how responsible viticulture can deal with these problems thanks to better water consumption management.

In Austria, two sisters share a holistic vision. On the one hand, Barbara Eselböck in gastronomy at Relais & Châteaux Taubenkobel with her husband and chef Alain Weissgerber, and on the other her sister and brother-in-law, Stephanie and Eduard Tscheppe in agriculture, who biodynamically cultivate the natural wine Gut Oggau.

Among the renowned Willamette Valley vineyards of Oregon in the United States, Relais & Châteaux Tributary Hotel and its fine dining restaurant Okta, showcase a progressive culinary experience that unearths the flavors of the seasons and reflects the harvest from the restaurant’s nearby regenerative farm.

FOOD FOR CHANGE

9 Pins

EELS ARE ENDANGERED, so #RelaisChateaux Chefs – like Michael Cimarusti from Providence - have pledged to stop serving them.

Cutting demand is a practical step we can take this #UNWorldOceansDay, so we’re issuing this #SOSforBiodiversity in partnership with Ethic Ocean to Save Ocean Species.

Our goal? To #AwakenNewDepths and give eel stocks a chance to recover–the European eel, American eel and Japanese eel are all on the IUCN Red List.

Chef Cimarusti has witnessed their decline firsthand in Maine, on America’s east coast, where eel was abundant when he was a child–but today has all but disappeared.

You can help stop demand too: just say #EelNoThankYou whenever you are offered eel or unagi.

EEL IS OFF THE MENU because global stocks have collapsed, and #RelaisChateaux chefs like David Toutain in Paris are embracing alternative ingredients for even their most iconic dishes.

Not only is the European eel critically endangered, but it cannot be farmed sustainably, so in partnership with Ethic Ocean we’re determined to #AwakenNewDepths this #UNWorldOceansDay by raising awareness of red-listed species, starting with eel.

By taking this stand, #RestaurantDavidToutain and hundreds of our global restaurants, are helping cut global demand and giving stocks a chance to replenish.

This is our #SOSforBiodiversity, to help Save Ocean Species for future generations.

EELS CANNOT BE BRED IN CAPTIVITY as they have a life cycle not completely understood by scientists.

That’s why #RelaisChateaux chefs like Vicky Lau from Tate Dining Room in Hong Kong, have removed eel from their menus to mark #UNWorldOceansDay.

Eel farms simply catch immature wild fish (that have not yet had the change to reproduce) and raise them until they are large enough to eat. Meanwhile, eel stocks globally are endangered, facing multiple threats, from overfishing to habitat loss and obstacles that block their migration.

One way we can #AwakenNewDepths is by removing eel from all our menus. We can cut demand and help stocks replenish. With Ethic Ocean, this is our #SOSforBiodiversity, to Save Ocean Species.

WORLD OCEANS DAY

Providence

EELS ARE ENDANGERED, so #RelaisChateaux Chefs – like Michael Cimarusti from Providence - have pledged to stop serving them. Cutting demand is a practical step we can take this #UNWorldOceansDay, so we’re issuing this #SOSforBiodiversity in partnership with Ethic Ocean to Save Ocean Species. Our goal? To #AwakenNewDepths and give eel stocks a chance to recover–the European eel, American eel and Japanese eel are all on the IUCN Red List. Chef Cimarusti has witnessed their decline firsthand in Maine, on America’s east coast, where eel was abundant when he was a child–but today has all but disappeared. You can help stop demand too: just say #EelNoThankYou whenever you are offered eel or unagi.

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a man in a chef's hat is using a cutting board

Fish

The Menu

David Toutain

EEL IS OFF THE MENU because global stocks have collapsed, and #RelaisChateaux chefs like David Toutain in Paris are embracing alternative ingredients for even their most iconic dishes. Not only is the European eel critically endangered, but it cannot be farmed sustainably, so in partnership with Ethic Ocean we’re determined to #AwakenNewDepths this #UNWorldOceansDay by raising awareness of red-listed species, starting with eel. By taking this stand, #RestaurantDavidToutain and hundreds of our global restaurants, are helping cut global demand and giving stocks a chance to replenish. This is our #SOSforBiodiversity, to help Save Ocean Species for future generations.

Tate Dining Room

EELS CANNOT BE BRED IN CAPTIVITY as they have a life cycle not completely understood by scientists. That’s why #RelaisChateaux chefs like Vicky Lau from Tate Dining Room in Hong Kong, have removed eel from their menus to mark #UNWorldOceansDay. Eel farms simply catch immature wild fish (that have not yet had the change to reproduce) and raise them until they are large enough to eat. Meanwhile, eel stocks globally are endangered, facing multiple threats, from overfishing to habitat loss and obstacles that block their migration. One way we can #AwakenNewDepths is by removing eel from all our menus. We can cut demand and help stocks replenish. With Ethic Ocean, this is our #SOSforBiodiversity, to Save Ocean Species.

Eel, no thank you!

EEL, NO THANK YOU! – We are raising our voices to safeguard #biodiversity, in partnership with Ethic Ocean. The European eel is critically endangered and the species faces extinction. Many people, including chefs, remain unaware of its plight, which is why you can still find eel on menus all over the world. #relaischateauxchefs are taking a stand. We are removing eel from our menus.

The Ivy Hotel

The morning coffee enjoyed in the courtyard, the tea served by the fireplace in winter, the library, the music room with its piano: The Ivy is as welcoming as a private home. Built at the end of the 19th century and recently renovated, this beautiful mansion melts perfectly into the historic and prestigious Mount Vernon district, with turrets rising above the trees.

FOOD FOR CHANGE 2023

In South Africa, global warming poses many challenges for historic vineyards such as at the Relais & Châteaux Delaire Graff. Morné Vrey, Winemaker of the estate, explains to us how responsible viticulture can deal with these problems thanks to better water consumption management.

FOOD FOR CHANGE 2023

In Austria, two sisters share a holistic vision. On the one hand, Barbara Eselböck in gastronomy at Relais & Châteaux Taubenkobel with her husband and chef Alain Weissgerber, and on the other her sister and brother-in-law, Stephanie and Eduard Tscheppe in agriculture, who biodynamically cultivate the natural wine Gut Oggau.

Fine Dining Restaurant

FOOD FOR CHANGE 2023

Among the renowned Willamette Valley vineyards of Oregon in the United States, Relais & Châteaux Tributary Hotel and its fine dining restaurant Okta, showcase a progressive culinary experience that unearths the flavors of the seasons and reflects the harvest from the restaurant’s nearby regenerative farm.

FOOD FOR CHANGE 2023

In Bulgaria, at Relais & Châteaux Zornitza Family Estate, the Stoychev family radiates a simple way of life that follows the rhythm of nature. They recognize the magic of time and create a multitude of seasonal products on property including cow, sheep and goat cheeses (ranging from ultra-fresh to matured) that guests can enjoy during their memorable stay.

FOOD FOR CHANGE 2023 - Protecting our culinary heritage

Relais & Châteaux and Slowfood take a stand together to protect the culinary heritage of cheeses & wines across the globe for #FoodforChange. Wisely choosing dairy products and cheeses means supporting chefs and producers who consider animal welfare, responsibly use the land, and carry on traditional culinary heritage.

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This may contain: an aerial view of fish swimming in the water near a boat on top of a body of water

Activities For All Ages

Hotel Bareiss

Let’s travel to Hotel Bareiss, in Germany, where owner Hannes Bareiss and his family has established one of the most modern and innovative fish farms in Baden-Württemberg for hatching, rearing, and maturing trout. By modernizing the Forellenhof Buhlbach station over a five-year period, he developed a leading-edge model of land-based recirculating aquaculture that is environmentally friendly and respects animal welfare.

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Restaurante Arzak

This authentic signature cuisine lets the chef really express their personality, while also drawing on Basque gastronomic heritage. Culinary expertise is made all the more creative thanks to the emphasis placed on the research and development of innovations of different forms. The cuisine is evolving, forward-looking, and keeps getting better. Forever at the cutting edge, Arzak's cuisine is at the forefront of all that is happening in the world right now.

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This may contain: an aerial view of the beach and ocean with text that reads, peninsula & chatham

Pacific Northwest

Seattle

The Pacific Northwest

The Pacific

Restaurant

Building

Canlis

We focus on providing a simple yet refined cuisine. Our food and inspiration come from this land here in the Pacific Northwest. Building on traditions dating back to 1950 means that some things remain unchanged, but the menu is contemporary, the technique is modern, and the goal is to serve our guests in a way that makes them feel refreshed and fully restored.

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