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<\/p>\nThe Relais & Ch\u00e2teaux 14-Hand Feast is held today in Hangzhou, brought together by 7 top chefs from Asian\u00a0members\u00a0of the association. This rare\u00a0collaboration not only represents Relais & Ch\u00e2teaux\u2019s leading position in promoting culinary art, but also a further practice of the association\u2019s promises in better environment, health and well-being.<\/p>\n
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As the world\u2019s most renowned non-profit association of boutique hotels and gourmet restaurants, each year Relais & Ch\u00e2teaux holds numerous culinary events in different parts of the world, and invite local chefs to create dishes that best represent the species, cooking methods and food culture in the area, promoting the idea of protecting local species and environmental diversity. Today, inspired by the Exquisite Fish<\/em> project, 7 chefs from 6 Relais & Ch\u00e2teaux Asian members are gathered in Hangzhou to respond to the call for responsible cuisine by putting together a feast based on fish products from Qiantang River. This top-level feast pleasantly surprised the guests with creative and unexpected use of material and cooking methods.<\/p>\n Relais & Ch\u00e2teaux CEO Mr. Jean-Fran\u00e7ois Ferret attended the feast and could not help his excitement before the event: \u201cThis is my second trip to Asia this year. The rich history of culinary art here has welcomed me with fresh experience for each visit, therefore I\u2019m really looking forward to today\u2019s experience. At this feast, we will see the sparks between Chinese materials, Indian culinary culture and French style, and I believe it would be a huge success. Diversity is what we\u2019re proud of at Relais & Ch\u00e2teaux. With 550 members in 60 countries, each of them is unique, yet share the same highest standards in terms of their offerings. As a non-profit association, our vision is to build a more sustainable world of hospitality, which includes diversity in terms of local culture, culinary methods and species etc.<\/strong> We sincerely hope that your every visit at Relais & Ch\u00e2teaux members will be a full experience of the best of local culture.\u201d<\/p><\/blockquote>\n With a refreshing appetizer from Rame Gowda of Relais & Ch\u00e2teaux Indian member Shreyas Retreat, the feast addressed the theme of \u2018health and well-being\u2019 with crispy lentil dumplings, which came with coconut dip and layered Indian pancake. An ultimate destination for yogis around the world, Shreyas Retreat is not only famous for yoga practice, but also a menu of delicious, nutritious and detoxicating dishes developed by Rame and the team. Each dish is a perfect integration of traditional and scientific cooking methods. Like a piece of prelude, it prepared the guests for the main tunes.<\/p>\n Following the appetizer, five chefs from China reinterpreted classic Chinese river fish and seafood dishes with four completely different approaches. HE Xiao of Chaptel Hangzhou presented a French Oyster Trio which washed the guests mouth with a shower of fresh, energetic taste from the sea.\u00a0 ZHAO Guangyou, Chef at JE Mansion Beijing gave Braised Prawn with Oil a twist, while LU Yao of Yihe Mansions gave a complete do-over to the traditional meat ball in soup by integrating longirostris (a local river fish) and wild vegetables into the ingredients. The soup, clear yet tasty, achieved a perfect balance between all flavours. Last but not least, YU Ning and FENG Ning from one of Hangzhou\u2019s most renowned restaurant Jie Xiang Lou, the main restaurant of the Relais & Ch\u00e2teaux 2017 new member Seven Villas, presented Braised Qiantang River Eel, with Chinese yam puree and dried Osmanthus flowers. Famous for the zero waste concept, Jie Xiang Lou is respected for its chefs\u2019 creativity in making seasonal dishes. The eel, with floral aroma and a tender texture, embraced everyone\u2019s taste buds with a soft hug.<\/p>\n In addition to the protection of sea species, Relais & Ch\u00e2teaux has also initiated projects and events related to bee protection and other areas of environmental protection, such as vegetable gardens and sustainable gastronomy. Together with Slow Food International, the association is also putting resource and work into preserving food species and environmental diversity, connecting restaurants, chefs, farms, fishermen and educators to promote the beauty of nature, the source of our food, and to encourage more public participate through daily dietary.<\/p>\n","protected":false},"excerpt":{"rendered":"![\"\"](\"http:\/\/thingamajig.asia\/wp-content\/uploads\/2017\/01\/WechatIMG4-400x711.jpeg\")
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