WHERE DO YOU THINK
CONSCIOUS CUISINE IS
GOING? ARE LOCAL-INSPIRED,
SEASONAL FLAVORS HERE TO
STAY, FOR A WHILE AT LEAST?
I think that we all tend to be
increasingly environmentally
conscious, and eating local seasonal
produce is now more than a trend, it is
a firmly grounded tendency.
At Relais & Châteaux, we are
committed to preserving local culture,
and defending agricultural and marine
resources. We endorsed this ambition,
in keeping with the preservation of
the environment, through the Relais
& Châteaux Vision, presented to
UNESCO in November 2014.
WHAT ARE YOUR TOP THREE
FAVORITE DISHES?
Vegetable Jardinere – just picked
vegetables, native herbs and blossoms
Native Halibut – caramelized fennel,
kohlrabi, chamomile, bouillon
Don Hopkins Lamb – glazed roulade,
artichoke, spinach, leek, fenugreek
Lobby
ILHA 13