July 2025 - In the context of actioning one of its 12 commitments to sustainability, “In Harmony With All Life On Earth”, endorsed by UNESCO, Relais & Châteaux is calling on the chefs of its 580 properties to remove threatened seafood species from their menus. In its mission to contribute to the protection and development of biodiversity, the Association of independent hotels and restaurants has pledged to contribute to the regeneration and development of marine ecosystems.
“At Relais & Châteaux, we believe that the future of hospitality and gastronomy goes together with protecting biodiversity. This collective initiative to remove threatened marine species from our menus reflects our responsibility as the biggest network of gastronomic restaurants in the world to inspire meaningful change. " Said Laurent Gardinier, President of Relais & Châteaux.
In this year’s efforts, Relais & Châteaux is continuing its actions to protect endangered species by inviting chefs to remove at least one threatened species from their menus, depending on the state of stocks in different regions of the world where the association
operates: North America, Europe, Asia, Africa, South America and Oceania. The members who participate commit to doing so until the stock of the species removed has returned to a healthy level. The 18 species have been selected together with Ethic Ocean, due to their popular local consumption and because their wild stocks are threatened in the region. Under the Association’s radar in North America and Oceania are Blue swimming crab in the Indo-Pacific region (Portunus pelagicus) and Orange roughy (Hoplostethus atlanticus).
Mauro Colagreco, Vice President, Chefs of Relais & Châteaux said, “As chefs, we hold immense responsibility. Every menu shapes habits, influences markets and contributes to defining the future of our oceans. What we refuse to serve is as important as what we choose to highlight: it guides suppliers, influences desirability and therefore inspires change. Let’s all listen to the ocean before it falls silent.”
Relais & Châteaux has endeavored to pursue its mission to contribute to the protection of marine biodiversity since 2009, when the association signed the Ethic Ocean charter. At that time, Relais & Châteaux chefs agreed to remove North-East Atlantic Ocean and Mediterranean Sea bluefin tuna (Thunnus thynnus) from their menus. Thanks to this mobilization, the Association participated to a collective effort to save the population of bluefin tuna from collapse in the North-East Atlantic Ocean and Mediterranean Sea. This species was indeed subject to intense overfishing (including illegal fishing) in the early 1990s, which continued for over 15 years. Thanks to management measures implemented starting in 2007, the status of the Eastern stock has improved since 2010; the stock is now considered not overfished. (ICCAT 2022 and Ifremer 2024). In the same spirit, in 2023, the Association launched an “SOS for Biodiversity” and invited its members to stop serving various eel species. In total, 84% of members have declared to not serve eel, with 34% having removed it from their menu following the call to action of the Association.
“By verifying the sustainability of the species they serve – by checking information such as the scientific name, origin, fishing and farming methods – we hope that Relais & Châteaux chefs can influence not only consumers but also their own suppliers and producers – whether fishers or aquaculture farmers – so that all stakeholders in the supply chain become truly aware of the role they can play in the sustainable management of marine resources. We all have a role to play.” said Gilles Boeuf, President, Ethic Ocean.