Relais & Châteaux is celebrating today the World Oceans Day for the third year in a row. This year, its chefs from all over the world, together with Ethnic Ocean, will offer exclusive sustainable seafood menus, paying tribute to the sea and heightening awareness of the important role they play.
As the oceans’ fragile balance is being gradually destroyed (31% of the planet’s seafood stock is overfished and 58% is fully fished), it is important to choose sustainable species, to promote ethical fishing methods, to contribute to local economic development and to offer seasonal menus.
“Relais & Châteaux properties serve as watchmen, protectors of that which is most precious to the region, pathfinders who open the door to the cuisine of the future with responsibility and commitment,” said Philippe Gombert, International President.
A few of the restaurants involved in this project, all supporting sustainable fishing, contributing to local economic development and offering healthy dishes teeming with quality, include:
- Longueville Manor in the UK, where the Executive Head Chef Andrew Baird has built up strong relationships with local Jersey fishermen and depending on the ‘catch of the day’, the seafood platter is usually served with Longueville’s own hand dug ‘Jersey Royals’.
- Maisons de Bricourt in France will offer guests on the 8th of June the chance to taste a five-course lunch menu of clams, cuttlefish, spider crab, oysters and lobster sourced off the coast of Cancale and Saint-Malo in the English Channel.
- Quadrille in Poland will be serving one of Poland’s most traditional dishes – Baltic herring served in the classic fisherman style with sour cream and apple, but reimagined for modern tastes.
- Zazu Restaurant in Ecuador is sourcing sustainable seafood all along Ecuador’s coast, as well as the Galapagos Islands. For World Oceans Day, chef Wilson Alpala has created a seven-course tasting menu featuring the region’s indigenous clams, oysters and prawns.