In 1954, when Marcel and Nelly Tilloy created Relais & Châteaux, sustainable tourism was not much talked about, or it was practiced without knowing it. The establishments were often organic, the locavore natural and the great place for regional products already outlined the uniqueness of each member of the association, fervent defenders of their terroir and its cultural heritage.
70 years after its creation, the Relais et Châteaux association brings together no less than 580 exceptional hotels and restaurants across 65 countries. A real success story in an ultra-competitive sector. And the adventure doesn’t seem to stop there: 31 new, hand-picked establishments have joined the network in 2024.
So how has Relais & Châteaux been able to resist the powerful hotel groups, internationalize and take the turn of the ecological transition by even becoming a model of what needs to be done in this area?
The answer lies above all in the customers and hotel owners who have always shared the same values. Some like to stay in often historic places and others never run out of stories that they share with their guests. Eco-responsible local gastronomy… all the ingredients were finally already present and foreshadowed in the founders’ roadmap. All that was missing was a philanthropic dimension to give it an extra soul.
Laurent Garinier, the President of Relais & Châteaux (owner of Les Crayères in Reims and Le Taillevent in Paris) and his vice-president, chef Mauro Colacreco (3-star chef at Mirazur in Menton, best restaurant in the world in 2019) understood that they had a unique concept in line with today’s demands. But well beyond capitalizing on their achievements, they multiplied actions for the defense of biodiversity, the reduction of animal protein consumption and the preservation of species.
Partnership with UNESCO and Slow Food
Thus, in November 2024, Relais & Châteaux signed a partnership with UNESCO aimed at setting up joint projects for the conservation and sustainable use of biodiversity. This partnership encourages the association’s members to collaborate with UNESCO sites, in particular biosphere reserves, to promote local know-how and protect ecosystems.
Relais & Châteaux also launched the Plantons l’Avenir (let’s plant the future) campaign, as part of its eighth collaboration with the international Slow Food movement. This initiative invites its 580 establishments to adopt a diet richer in plants, with an emphasis on vegetables, legumes, cereals, algae, nuts, seeds, mushrooms and fermented foods. The aim is to push the boundaries of gastronomy while raising awareness of the consequences of industrial farming and intensive fishing.
Protection of overexploited species and circular gastronomy
In the same spirit, Relais & Châteaux is also committed to the protection of endangered marine species. In June 2024, the association launched an awareness campaign to encourage its chefs to remove overexploited species, such as eel, from their menus and to favor sustainable marine resources. This commitment aims to preserve marine biodiversity and promote responsible fishing.
Mauro Colagreco, three-star chef at Mirazur in Menton and vice-president of Relais & Châteaux, is a fervent advocate of circular gastronomy. His approach is based on five axes: regenerative agriculture, use of local and seasonal products, waste reduction, investment in research and development, and education. At the COP16 on biodiversity in October 2024, he launched a call for the creation of a global food education program for children, called “Seeds for the Future”. This program aims to teach sustainable food and the importance of biodiversity from a young age.
Concrete projects within the establishments
Several members of Relais & Châteaux have already implemented concrete initiatives to support their transition. This is the case of Awasi, which has lodges in Patagonia, Iguazú and the Atacama Desert. Both establishments are now carbon neutral across their entire operations. They also offset the carbon emissions of their guests when they travel to the hotel.
This approach includes protecting vast virgin territories from deforestation, reintroducing native fauna and flora and implementing local social projects. By integrating these initiatives, Relais & Châteaux demonstrates that it is possible to combine luxury, gastronomy and respect for the environment.
A concept that is perfectly in line with the expectations of future generations.
JFG