EVENTS

and Initiatives

Chefs at Sea 2025 by JRE association

This year's Chefs at Sea event brought together JRE chefs from across Europe to share their expertise and foster collaboration.

We were honored to host Chef Priscilla Lebon to share a special gastronomic experience at EKO ŠKOJ, a sustainable farm-to-table family-run restaurant.

Chef Priscilla led an engaging masterclass on fermentation in our LD Garden restaurant, sharing her valuable insights into this traditional food preservation technique.

World Oceans Day 2025

Each year, Relais & Chateaux celebrates World Oceans Day in partnership with Ethic Ocean to protect our marine biodiversity.

At LD Restaurant, we believe that responsible action is essential. That’s why we’ve decided to incorporate blue crab into our tasting menu—not just to delight your palate, but to support the sustainability of our marine environment.

By serving this species thoughtfully, we aim to raise awareness about the impact of invasive species and contribute to efforts to control its spread.

Our initiative is an invitation to fellow restaurant owners and local businesses to join us in this cause. Together, we can include blue crab in our menus in ways that promote sustainable tourism and help preserve the rich biodiversity of the Adriatic Sea. This is an opportunity to turn a challenge into a positive force for environmental stewardship and culinary innovation.

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.