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.
But for 20 years scientists have been warning about its fate, and for the last three years have recommended that eel fishing is entirely suspended to help save the species.
Public authorities have not listened, so #relaischateauxchefs are taking a stand. We are removing eel from our menus.
Join us and protect biodiversity: do not order eel or unagi when dining out.
@Maurocolagreco, our Vice President, Chefs leading the #relaischateaux #worldculinarycouncil and chef-owner of @restaurantmirazur in the South of France, said: “Chefs have a critical role to play: we can stop the demand. We have a chance to stop eels from becoming extinct, and of preserving biodiversity to allow future generations to continue to enjoy them–but only if we act now.”
@HerveBerville @Virginijus_Sinkevicius @EuropeanCommission
@UNEP @unitednations @undoalos @unesco @iucn_congress @redlist_of_ecosystems
#RelaisChateaux #EelNoThankYou #AnguilleNonMerci #EthicOcean
Jade box
DISCOVER A FULL SPECTRUM of travel adventures with our new collection of gift boxes.
Choose from eight distinct gift boxes, each showcasing a unique color and representing a style of getaway that you can match to your loved one's preferences.
Take the Jade box, for instance. It offers an experience for two–perhaps a gourmet dinner, a stay in a medieval château or an escape to the countryside–all of which bring to life the chance to relax in tranquil, lush greenery.
🎁 Ready to make someone's day? Follow the link below
https://www.relaischateaux.com/gb/gift/jade-giftbox/
Gift
DISCOVER A FULL SPECTRUM of travel gifts–our latest collection of gift boxes is unveiled today.
Explore seven new Relais & Chateaux gift boxes, each named for a unique color and representing a style of getaway that you can tailor to your loved ones' personal preferences.
If you're searching for a gift that will always be treasured, this is your chance to craft a dream vacation for partners, friends and family, whether they are adventure seekers, culture enthusiasts, or in pursuit of the ultimate relaxation.
🎁 Tap the link below to share the gift of unforgettable experiences
https://to.relais.com/giftGB
VILLAS BY RELAIS & CHÂTEAUX
VILLAS BY RELAIS & CHÂTEAUX, our global collection of 600 beautiful homes, each one unique and presented to the same high standards you expect of our hotels.
Take a dip in the heart of the medina in your own private villa, at La Villa Des Orangers in Marrakech.
Whether you spend your time by the pool, among the shade of its orange trees or in one of the winter lounges, you'll enjoy a soulful immersion that blends elements of east and west.
Villas by Relais & Châteaux, personal hideaway, hospitality included.
🤍 Link in bio for a traditional Moroccan experience.
https://to.relais.com/VilladesorangersGB
Food For Change
In South Africa, global warming poses many challenges for historic vineyards such as at the Relais & Châteaux Delaire Graff Estate.
Morné Vrey, Winemaker of the estate, explains to us how responsible viticulture can deal with these problems thanks to better water consumption management.
📷📹 ©Torch
🍇 Link below to discover the full story and dive into the world of responsible viticulture
https://www.relaischateaux.com/gb/p/food-for-change
#RelaisChateaux #FoodForChange #SlowFood #SlowWine #TasteOfTheMeadows #DelaireGraff #DelaireGraffEstate #DelaireGraffWineEstate
Food For Change
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.
📷 ©Family Affair
🍷Explore Barbara’s gastronomic world and Stephanie’s regenerative approach further by clicking on the link below
https://www.relaischateaux.com/gb/p/food-for-change
#RelaisChateaux #FoodForChange #SlowFood #SlowWine #TasteOfTheMeadows #Taubenkobel #GutOggau
Food for Change
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.
Located on the farm is the restaurant's larder, where Executive Chef Matthew Lightner works closely with Larder Chef Larry Nguyen to preserve, transform and reimagine local products using both ancient and modern fermentation techniques, both decreasing food waste and creating surprising flavors on your plate thoughtfully created by Chef de Cuisine Brendan Byer. In this dish, Briar Rose Cheese tart is paired with the beet amazake cocktail.
📷📹 Modoc Stories
🌿 Ready to dive in? Follow the the link below
https://www.relaischateaux.com/gb/p/food-for-change
#RelaisChateaux #FoodForChange #SlowFood #SlowFermentation #TasteOfTheMeadows #OregonCheese
Food For Change
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.
📷 Stéphanie Tetu
🧀 Explore the rhythms of nature at ZornitzFamily Estate via the link below
https://www.relaischateaux.com/gb/p/food-for-change
Food For Change
At Relais & Châteaux L'Auberge Basque, located in the Basque region of France, Chef Cedric Bechade dives into the relationship he shares—one built on a common philosophy—with shepherd Jean-Bernard Maïtia.
Not only is Jean-Bernard’s ancestral cheesemaking process in mountain pastures threatened with extinction, but so is the black-headed Manech species that he breeds. By working together, the two are protecting the culinary heritage of a slow cheese for future generations.
📷 Félix Ledru
🧀 Follow the link bellow to discover Cédric and Jean-Bernard’s full story
https://www.relaischateaux.com/gb/p/food-for-change
Food for Change
Relais & Châteaux and Slow Food take a stand together to protect the culinary heritage of cheeses & wines across the globe for #FoodforChange.
Relais & Châteaux Chefs provide a great example of how to regenerate our food supply chain, which is responsible for one-third of all greenhouse gas emissions according to the FAO.
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. Like cheese, wine and other fermented products are not just a question of climate: their production requires a complete range of processes that have been adapted throughout history, generation after generation.
📷 Torch. Hospitality Consultant
🍇 🧀 Follow the link bellow for five unique stories of Relais & Châteaux properties.
https://www.relaischateaux.com/gb/p/food-for-change
LET’S SAVOR each new place we encounter.
This is the essence of Borgo San Felice, a property in a medieval Tuscan village.
✨ Discover the slow rhythm of Tuscany: https://to.relais.com/BorgoSanFelice
CHANGING THE TIDES - On UN World Oceans Day, hundreds of #RelaisChateauxChefs from all around the world celebrated this special occasion.
Yesterday at Cliveden House, chefs Chris Hannon, Danni Barry, Michael Caines, Adriano Venturini, Alexandre Gauthier and Jordan Denning unpacked the myths surrounding fish calendars with a one-of-a-kind menu honoring sustainable seafood.
Immerse yourself in this unforgettable dining experience as we unearthed what ‘in season’ really means when it comes to fish, crustaceans, mollusks and seaweed.
#UNWorldOceansDay #RelaisChateaux #EthicOcean #PlanetOcean #TidesareChanging #SEAsonality
PLANET OCEAN, TIDES ARE CHANGING
PLANET OCEAN, TIDES ARE CHANGING - “The ocean covers the majority of the earth, only a small portion of its waters have been explored. Despite humanity’s utter reliance on it and compared to the enormity of its influence on our lives, the ocean receives only a fragment of our attention and resources." - United Nations World Oceans Day.
Today, hundreds of Relais & Châteaux properties are changing the tides for #UNWorldOceansDay, in partnership with Ethic Ocean, by debunking a myth: just because a fish is 'in season' does not necessarily make it sustainable.
Check out our Instagram stories today to get a glimpse.
Thank you to Elena Arzak of Arzak Restaurant in Spain, Hannes Bareiss and his family of Hotel Bareiss in Germany, Scott Bacon of Magdalena Baltimore at The Ivy Hotel in Maryland for sharing theirs.
#UNWorldOceansDay #RelaisChateaux #PlanetOcean #TidesareChanging #SEAsonality #EthicOcean
SEAsonality
SEAsonality – for this year’s @UNWorldOceansDay we are debunking a myth: just because a fish is said to be ‘in season’ does not necessarily mean it is sustainable.
Today we travel to @TheIvyHotel, in Baltimore, Maryland, where #RelaisChateauxChef Scott Bacon (@mmmmunexplainedbacon) has added blue catfish to his menu at @MagdalenaBaltimore. As an invasive species, blue catfish are decimating the local ecosystem.
Join us on June 8th when hundreds of #RelaisChateauxChefs, in partnership with @Ethic_Ocean, will be raising awareness that the stock status of a species in a specific location is the most important criterion to determine its sustainability.
#UNWorldOceansDay #RelaisChateaux #PlanetOcean #TidesareChanging #SEAsonality #EthicOcean
SEAsonality
SEAsonality - We are changing the tides by debunking a myth: just because a fish is 'in season' does not necessarily make it more sustainable. The season commonly refers to a specific species' breeding period since they regroup in schools, making it naturally easier to catch them. But this is slightly different when it comes to aquaculture because farmed fish are raised under controlled conditions. Instead, ask your supplier what those conditions are (e.g. feed, water usage, social justice, energy, etc.).
#UNWorldOceansDay is coming up soon and hundreds of #RelaisChateauxChefs, in partnership with @Ethic_Ocean, will be celebrating our oceans.
Today we share the second story in our three-part series. Let's travel to @HotelBareiss, 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.
Join us! #UNWorldOceansDay #relaischateaux #planetocean #tidesarechanging #SEAsonality #bareiss #hotelbareiss #forellenhofbuhlbach
SET OFF on a new adventure and discover the true spirit of Patagonia.
SET OFF on a new adventure and discover the true spirit of Patagonia.
Experience the exhilarating feeling of life with no limits as you explore the vast 4,000-hectare estate at Eolo Patagonia.
Whether on foot or horseback, you can wander to the horizon and beyond–between El Calafate and the Perito Moreno glacier–and even catch a glimpse of a majestic condor soaring through the air.
🐴Follow the link below to feel a connection to nature
SEAsonality
SEAsonality – Inspired by this year’s UN World Oceans Day theme of “Planet Ocean, Tides are Changing,” we are changing the tides by debunking a myth: just because a fish is ‘in season’ does not necessarily make it sustainable.
Today we travel to Arzak Restaurant in San Sebastian, Spain where #RelaisChateauxChef Elena Arzak shines a spotlight on the European #anchovy, for which stocks in the Bay of Biscay have been replenished by virtue of a five-year fishing ban between 2005 and 2010. This resource is now carefully monitored, and the chef remains consistently involved in the process with local fishers and the local AZTI research center.
Join us on June 8th when hundreds of #RelaisChateauxChefs, in partnership with Ethic Ocean, will be raising awareness that the stock status of a species in a specific body of water is the most important criterion to determine seafood sustainability.
#UNWorldOceansDay #RelaisChateaux #PlanetOcean
DREAM OF RETURNING TO TÜRKIYE
DREAM OF RETURNING TO TÜRKIYE
As reconstruction efforts continue in the aftermath of the devastating earthquake, local and international communities have come together in a true expression of solidarity.
Although 500km from the epicenter, our property Museum Hotel is supporting those affected, by building temporary housing and providing food and drink and aid trucks for rescue teams.
Türkiye's bustling cities and beaches, its volcanic valleys, olive groves and friendly people make for a lyrical setting we cannot wait to return to.
🤍 On behalf of the whole Relais & Châteaux family, thank you.
CREATING DELICIOUS JOURNEYS
At Domaine les Crayères, France, delicious means revealing the secrets of Champagne. What does delicious mean to you?
https://to.relais.com/Crayeres
VILLAS BY RELAIS & CHÂTEAUX
VILLAS BY RELAIS & CHÂTEAUX, our global collection of 600 beautiful homes, each one unique and presented to the same high standards you expect of our hotels.
Winter sports lovers will be charmed by Chalet Saege at Post Lech, a picturesque mountain hideaway in the heart of Austrian ski resort Arlberg.
Sip hot chocolate by the fire after a day on the slopes or set out on a night-time hike: this is your very own winter wonderland.
Villas by Relais & Châteaux – personal hideaway, hospitality included.
Link below to discover Chalet Saege at Post Lech
https://to.relais.com/PostLech
A CATALYST FOR GREATNESS
A CATALYST FOR GREATNESS - Jauca Catalin, Executive Chef at The Bath Priory, explains how being part of Relais & Châteaux is an honour that inspires him to deliver an 'excellent experience' to all of the guests that enter his restaurant. Head over to our stories to hear more from our Relais & Châteaux chefs on why being part of our family is so important, and why our values resonate with them. https://to.relais.com/BathPriory_UK
A NEW BREATH OF FRESH AIR
A NEW BREATH OF FRESH AIR. We wish you a delicious new year. As we look forward to this fresh start and invite you to journey with us in 2023. We believe travel is about discovering the innate beauty of every community, diving into the history of each culture and seeking authenticity.
✨ Link in bio to find new frontiers for your new year. => https://www.relaischateaux.com/gb/gift/boxes
COMMITMENT, RESPONSIBILITY, COMMUNITY
COMMITMENT, RESPONSIBILITY, COMMUNITY. There are many reasons that properties from all corners of the globe want to become part of the Relais & Châteaux family. Our shared values are what unite us and also what makes our properties stand apart from the rest. Here George Blogg of Gravetye Manor in Sussex shares his thoughts on what being part of Relais & Châteaux means to him. https://to.relais.com/GravetyeManorUK
SEASON’S GREETINGS
SEASON’S GREETINGS – In every corner of the world, we wish you a magical day full of light and cheer. Happy Holidays from our family to yours.
#relaischateaux #deliciousjourneys #seasonsgreetings
FIND JOY in total relaxation.
FIND JOY in total relaxation. Surrender to pure bliss in one of our spas. Relax in the warm waters of a pool with a view, and let go of everything while enjoying a well-deserved massage. Better yet, give this feeling of serenity to a loved one with a Relais & Châteaux gift certificate, valid in every Relais & Châteaux property – and spa – around the world.
🎁 Click here to give the gift of well-being: https://www.relaischateaux.com/gb/gift/boxes
UNWRAP the warmth of the tropics
UNWRAP the warmth of the tropics. As the cold weather bites, a vacation in the sun has never felt more enticing. This holiday season, give the gift of a Relais & Châteaux getaway. Our gift certificates are valid in any of our properties, so your recipients can choose from Caribbean beaches, wild coastal landscapes of South Africa, the turquoise waters of the Seychelles and plenty more. 🎁 Click here to discover our gift certificates and gift boxes : https://www.relaischateaux.com/gb/gift/boxes
WE TREASURE the feeling of gift-giving
At Relais & Châteaux, we know that a great gift can bring you closer to your loved ones, so we are offering our followers the chance to win a Relais & Châteaux gift certificate worth €500. Accepted in every Relais & Châteaux property, gift certificates are the easiest way to discover our universe.
Simply go to our Instagram account to participate https://www.instagram.com/reel/Cl4P6Cqg9-U/?utm_source=ig_web_copy_link
A random draw on December 20 will pick one winner.
🎁 For full terms and conditions:https://static.relaischateaux.com/data/editorial/gift/giveaway-2022.pdf
WE'RE CELEBRATING the most enchanting time of the year.
WE'RE CELEBRATING the most enchanting time of the year.
Step inside a magical world – a home-from-home where you’ll feel wonderfully looked after, leaving you to focus on friends, family and loved ones. And this Christmas present could be closer than you think – you’ll find our hotels and restaurants all over the world, making our gift certificates a must-have for the season. Follow us as we unwrap the holiday excitement at Relais & Châteaux – and for the chance to discover a delicious gift along the way...
🎁 For all the joy and wonder of the holiday :
https://www.relaischateaux.com/gb/gift/boxes
MORE THAN JUST AN APPLE:
MORE THAN JUST AN APPLE:
The Ark of Taste is a project of the Slow Food Foundation for Biodiversity - a catalogue of products that belong to the cultures and traditions of the entire world and are at risk of disappearing. Stephen Hayes of Cashel Palace took part in a gastronomic celebration to highlight ingredients that are in danger of becoming obsolete. Stephen chose the Ard Cairn Russet a rare type of apple that dates back to 1890 which is cultivated by one of his local suppliers. He created a dish using, Ard Cairn Russet, Vanilla sable, caramel mascarpone, cinnamon and Irish apple brandy and shared it with a select group of journalists to highlight the importance of saving our food heritage. On Wednesday 9th, three Ireland based Relais & Châteaux chefs will take centre stage at Cashel Palace to create a culinary celebration of the Ark of Taste, inviting people to 'be a part of the change'. #RelaisChateaux #FoodforChange #RegenerAction #SlowFood #OneChefOneIngredient #RelaisChateauxChefs #TasteBiodiversity #DeliciousJourneys Slow Food International
THE CIRCLE OF LIFE:
THE CIRCLE OF LIFE: The Food for Change campaign highlights how returning to more traditional techniques that use every part of the produce, with nothing wasted could actually provide the answer to our current climate crisis.
Here Simon Crannage of Grantley Hall discusses the property's approach to food production, which includes using local suppliers with low food miles, the best farming techniques, composting and using food waste to put nutrients back into the soil. #RelaisChateaux #FoodforChange #RegenerAction #SlowFood #OneChefOneIngredient #RelaisChateauxChefs #TasteBiodiversity #DeliciousJourneys Slow Food International
