Relais & Châteaux will celebrate World Oceans Day on June 8 this year. In partnership with Ethic Ocean, over 90 Relais & Châteaux properties will offer sustainable seafood menus. This will follow the Ethic Ocean global product guide. By taking part, Relais & Châteaux pays tribute to the seas and heighten people’s awareness of the threats they face.
ABOUT WORLD OCEANS DAY
The balance of the oceans is being gradually destroyed by industrial “plundering” of the seas. 31% of the planet’s seafood stock is overfished and 58% is fully fished* (Food and Agriculture Organization of United Nations, 2016).
Relais & Châteaux aims to protect our oceans’ biodiversity and provide quality products for its guests and future generations. They do this by promoting ethical fishing methods and offering seasonal menus,
BAN ON ELECTRIC FISHING AND ABOUT PROTECTING THE BLUEFIN TUNA
Relais & Châteaux chefs signed a petition that successfully saw the EU ban electric fishing in January. So they play a key role in setting trends, and they can also influence suppliers and consumers. Indeed, it was chefs and restaurateurs who helped protect the Bluefin tuna. Since then it has seen a huge regeneration on the Mediterranean.
Speaking about the issue, Philippe Gombert, International President of Relais & Châteaux said “Relais & Châteaux properties continue to protect what is most precious to their local terroir, sea life being an immense part of that. By making a firm commitment to sustainable fishing through the world of food and hospitality, they lead the future of gastronomy.”
RELAIS & CHATEAUX ACTIVITIES FOR WORLD OCEANS DAY
Here is a snapshot of activity for World Oceans Day from Relais & Châteaux properties worldwide. These demonstrate acommitment to protecting the biodiversity of our oceans and supporting artisanal fishing. They also aim to contribute to local economic development and offer healthy dishes. Unless otherwise stated, all menus are exclusively available on June 8.
Chef Wilson Alpala of Zazu is sourcing sustainable seafood all along Ecuador’s coast and in the Galápagos Islands. He is creating a seven-course tasting menu for World Oceans Day. The menu showcases the region’s indigenous clams, oysters and prawns.
For the main course, guests will enjoy a damsel bass, head-to-tail style. As guests eat through the courses, they’ll be transported to a different part of the country with an illustrated map on the menu.
Over the past 25 years, Longueville Manor Executive Head Chef Andrew Baird has built up strong relationships with local Jersey fishermen. They all help him to bring the finest and freshest to the table. Bob Titterington is one of these fishermen. He hand dives most of the scallops used in the kitchen of Longueville Manor each year.
Chef Andrew is also a qualified PADI diver himself. He also catches some of the seafood served at the restaurant. Jersey scallops will be served with new season asparagus and globe artichoke.
On June 8, Maisons de Bricourt will offer a six-course lunch menu of langoustines, clams, cuttlefish, spider crab, oysters and lobster sourced off the coast of Cancale and Saint-Malo in the English Channel. Committed to sustainable seafood, Chef Olivier Roellinger works closely with local fishermen to ensure high quality products.
For lunch and dinner on June 8, Michelin-starred chef Aaron Patterson will serve Atlantic mackerel caught by John Godden near Looe, Cornwall. Mackerel is commonly found throughout the United Kingdom and Ireland in the summer, as it is a migratory shoal species. Guests will taste the sustainably sourced fish in an escabeche preparation. It will be marinated in teriyaki and caramelised.
Serving one of Poland’s most traditional dishes on World Oceans Day, Chef Marcin Popielarz at Quadrille’s restaurant Biały Królik is also offering sustainable seafood. He will offer Baltic herring served in the classic fisherman style with sour cream and apple in a modern way.
Committed to sustainable seafood and preparing beautiful dishes, Camp Jabulani follows the SASSI Chart. He also writes a blog on how to use it. Chef Dylan Frost’s focus on seafood quality has inspired two menu options for World Oceans Day. One of the menus features a yellowtail fillet for the main course and a yellowtail soup as a starter. This ensures that the entire fish is used and nothing goes to waste.
Chef Nandana Jayasekara will serve seafood from the southern coast of Sri Lanka. Lobster will be picked by hand from the Kirinda Sea and red mullet will be line caught and bigger than 5kg from the Gall Sea, ensuring that the fish had ample time to reproduce before harvest.
The Saison team, led by Chef Joshua Skenes, has a close relationship with local fishermen and producers. The Monterey Abalone Company provides red abalone through responsible eco-aqua culture. Saison’s guests will be able to experience how special the red abalone is. Chef Skenes applies a zero-waste policy to his sustainably sourced Monterey Bay abalone. He will grill and serve the tender mollusk with a sauce of its liver.
Additional UK and Ireland properties who have had their menus approved by Ethic Ocean include Glenapp Castle, Chewton Glen, Gilpin, The Idle Rocks, Summer Lodge, Lympstone Manor, Mallory Court and Cliveden.
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