@relaischateaux: BEING A CHEF IS ABOUT MORE THAN COOKING.   Knowing where your food comes from, insisting on sustainable produce, and making positive choices on behalf of the planet are critical responsibilities for today’s top chefs.   That’s why Pedro Subijana, from Restaurant Akelarre in Spain, along with hundreds of other #RelaisChateaux chefs, has listened to science and removed eel from his menus to mark #UNWorldOceansDay.   In partnership with Ethic Ocean, our chefs are sending out an #SOSforBiodiversity.

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Tuesday 25 June 2024 08:02:24 GMT