Chefs at Sea by JRE association
Chefs at Sea is a project of uniting and bringing together the chefs of JRE association, which is spread in 16 countries around the world.
The event, held on June 5th gathered again international chefs from the JRE association in Croatian restaurants.
This year LD Restaurant guests had an opportunity to taste the dishes of the chef Jeroen Raes from the restaurant Rozemarijn in Netherlands.
The project is sponsored by the Croatian National Tourist Board.
World Oceans Day
Fish stock levels, fishing/farming methods, maturity size, sustainability issues, people's taste expectations, murky distribution network, mislabeled species and all other challenges make sourcing sustainable seafood difficult - but we all must act. Otherwise, future generations won't know what wild salmon tastes like.
Each year, Relais & Chateaux celebrates World Oceans Day in partnership with Ethic Ocean to protect our marine biodiversity.
“At the end of 2023, I issued a call-to-action to all Relais & Châteaux chefs to join Ethic Ocean’s ‘Eel, No Thank You’ campaign. We also sent letters, co-signed with Ethic Ocean, to the European Union ministers, calling on them to act on all causes of the European eel’s decline. Their response did not meet our expectations, so the campaign must continue. Let’s celebrate World Oceans Day by awakening new depths, spreading our message loudly and clearly:
SOS for Biodiversity!” Mauro Colagreco - Vice président Relais & Châteaux, Chefs
Food for Change
Slow Food’s international “Food for Change” campaign has been launched to offer solutions starting from our everyday actions and to support our international projects, which through our network strengthen clean local economies, fair trade and foods that are part of our heritage. Food must be both a pleasure and a way to care for our planet.
For the 7th year in a row, Relais & Châteaux and Slow Food join forces for Food for Change.
Together we will unite this year to highlight our CHEESE, WINE & FERMENTS theme, raise awareness among our guests around the world of the importance of selecting Slow Cheese and Slow Wines, whether from your own production or from your favorite suppliers.
It's not just the protection of our culinary heritage (traditional preservation and fermentation methods) that's at stake, but we are also combatting industrialized food systems and supporting the livelihoods of local artisans and producers.
Korculanske Pjatance – The Taste of Spring!
Every year we celebrate the richness of our local spring produce as part of Korcula’s Food and Wine Festival - Korčulanske Pjatance website
Chef Marko Gajski and his team produce a range of special menus focused on local seasonal produce, such as wild asparagus, wild herbs and spring vegetables, paired with new season wine releases, olive oils, and the excellent sea food and meat that was available during that time. In order to encourage everyone to enjoy the richness of spring in Dalmatia all the menus are at special value for money prices.
