Mother Earth

Relais & Châteaux is to take part in Terra Madre Salone del Gusto, amajor event for local farmers, craftspeople, fishermen, chefs and activists.

A biannual gathering that Slow Food organizes in Turin, Italy, Terra Madre Salone del Gusto is one of the world’s biggest events for craft food products and an opportunity for producers and joint producers to exchange ideas. Scheduled this year for September 22-26, this is the first time it will be hosted in the heart of Piedmont’s capital city.

Michel Bras, owner and chef of three-Michelin-starred Maison Bras in Laguiole, France, and Olivier Roellinger, owner and chef of Maisons de Bricourt in Cancalle, France, will be speaking at the conference entitled ‘When Chefs Side with Farmers‘at the Carignano Theater on Saturday, September 24 in Turin.

They will be presenting ideas aligned with the Relais & Châteaux joint commitments with Slow Food on the Ark of Taste project. Started in 1996, this directory lists over 3,700 elements of global culinary heritage (animal species, plant varieties and food knowledge) being threatened by varying degrees of extinction. The Slow Food network has raised awareness of 1,600 more throughout the world that are under review.

Relais & Châteaux chef and ambassador of the movement Michel Bras says,”Terra Madre Salone del Gusto is a major event for everyone in the food industry. In addition to the amazing abundance on display at its market, it’s a chance for us to meet chefs, small farmers, craftspeople and fishermen from around the globe and share ideas about how we work in our own regions of the world. I always go home even more empowered because I’ve seen and felt that we in the Aubrac are not the only ones committed to healthy sustainably grown food.”

Carlo Petrini, President and Founder of Slow Foodsays,”Today’s chefs are lucky to be in the spotlight, it’s an honor that comes with the responsibility of showing the value of small farmers and craftspeople who don’t get the same public recognition. This is aligned with commitments made by chefs in the Relais & Châteaux network to demonstrate the value of the regions they come from, their local products, the cultures and the people who shape those areas. Slow Food and Relais & Châteaux were destined to cross paths. It will be a pleasure to take that road together toward truly clean sustainable food.”

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