A unique and enriching experience in Peru
At the end of August, all Relais & Châteaux chefs from Latin America had the opportunity to meet in the Sacred Valley in Peru, at the Hotel Sol y Luna Relais & Châteaux. The purpose of this meeting was to work on enhancing the culinary offerings of Relais & Châteaux.
This meeting was an exceptional opportunity for our chef Diego to share with other chefs recommendations, knowledge, and ideas to further improve our culinary offering, discover new products and techniques, and meet local producers who cultivate the land while respecting the environment that surrounds them.
Towards an even more responsible cuisine, which enhances the local terroir
One of the fundamental values shared by all Relais & Châteaux establishments is respect for the environment, which is why one of the main themes of this meeting was how to make our cuisine ever more responsible, by favoring organic, local and seasonal products. At Relais & Châteaux, we all seek to preserve and honor the ecosystems around us.
Relais & Châteaux chefs are in constant search of the sublimation of the local terroir, a resource that we hope to preserve. Thanks to local and sustainable products, we offer our guests an authentic, fresh and original cuisine.
