You Too Can Taste the Food for Change Initiative with Relais & Chateaux

Hi Everyone,

Wow – did you know that the global food system is responsible for one-third of greenhouse gas emissions? This is so according to the Food and Agriculture Organization (FAO).

The choices you and I make every meal have a very real impact on the future of the planet. I used to think that making the effort to buy locally produced items was all that was needed. This week I learnt – thanks to Relais & Chateaux and the Slow Food Organisation – that there really is a lot more we can do.

Slow Food is an organisation that has been working for a long time to save food diversity which could disappear under the pressure to produce food according to industry standards and in the aim of profitability. Slow Food has managed to bring back foods that would otherwise have totally disappeared. Their first major achievement was to bring back to the market the visibility and value of raw milk. Currently they have catalogued around 500 cheeses from 50 countries around the world that are in danger of being forgotten about.

Each year since 2016, Relais & Chateaux chefs have been taking part in the Slow Food movement towards good, clean and fair food for all. Helping preserve our planet and protecting biodiversity at the same time. This year as part of the Food for Change campaign, Relais & Chateaux is focusing on creating awareness of locally produced cheeses, dairy products, wines and other traditional/fermented products.

In Switzerland 12 of the 24 Relais & Chateaux properties are taking part in the campaign. “You Too” can experience specially created menus throughout the months September and October’23.

Keep reading for more about “You Too Can Taste the Food for Change Initiative with Relais & Chateaux”.

 

You Too Can Taste the Food for Change Initiative with Relais & Chateaux

I was lucky enough to attend a special 5 course Food For Change dinner at the beautiful Chalet le Adrien this week. Five Relais & Chateaux chefs created a fantastic degustation menu. Each chef presenting us with a special apero and main in honour of this year’s Food for Change campaign.

Get your taste buds ready for a pictorial account of what we ate:

1. Saibling:

Marinated Saibling with local crisp vegetables and sour milk from “Finger” cows.

Created by Sebastiano Lombardi – Chalet d’Adrien, Verbier

 

2. Mélo-Mélo:

Parsley root, mushroom slithers and Autumn truffle from north Waatland. Emulsion of Etivaz cheese and hazelnuts.

Created by Stéphane Décotterd – Maison Décotterd, Gion

 

3. Gnocchi

Made with ricotta cheese from Ticino, black garlic and citrus fruits.

Created by: Cristian Moreschi – Villa Principe Leopoldo, Lugano

You might also like to read more about Villa Principe Leopoldo, Lugano here.

 

4. Lenker Pork Belly from Alpine Pig

Mountain potatoes and apples from Lenk with Lenker alpine cheese.

Created by Stefan Lünse – Lenkerhof gourmet spa resort, Lenk im Simmental

 

5. Alm Excursion

Sheep Ziger cheese from Montana, meadow caraway, rye bread, dried bacon, plums and sour raspberries.

Created by Franck Reynaud – Hostellerie du Pas de l’Ours & Aida Hotel & Spa, Crans-Montana

 

ALL PHOTOS TAKEN BY AND PROPERTY OF FUNKYFORTY GMBH

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