Through this conference, Relais & Châteaux wished to provide an effective, committed contribution to understanding the planet’s food challenges and the issues facing its members. Relais & Châteaux assembled experts, researchers, writers and chefs to offer a pertinent analysis of these questions.
Relais & Châteaux members from all over the world congregated in Tokyo to discuss the influence of Japanese cuisine and to take stock of the future of cooking and the planet. This conference was an opportunity to reflect, listen, understand and take action.
Here are some of the highlights from the event told in direct quotes from presenters.
The day was opened by Her Imperial Highness The Princess Takamado, who made sure to mention the strong values we share with Japan: ” We greatly admire your organization’s tireless work to preserve and promote the Fine Arts of Living, as well as the dedication and commitment of your members towards your values: Local Focus, Humanity and Sharing. We feel very close to your values and we are very proud to share Japan’s cultural heritage with you: our craftsmanship, as well as our gastronomy. ”
Olivier Roellinger, Vice-President of Relais & Châteaux and owner-chef of Maisons de Bricourt in Brittany, France, continued: “We are very honored to be paying tribute to Japan. First, as a chef, for the tremendous influence this culture has had on the entire world. For decades, Japanese cooks have been traveling to the West bringing their products and spreading their culinary culture. Cooks from all over the world have also come to Japan to immerse themselves in this cuisine and bring it back to their countries to integrate it into their recipes. Second, for the exemplary character of the bond and the respect this country and its people have for nature and the environment.” He reminded the audience that, “food and cooking now sit at the crossroads of today’s politics, economics and social issues. We have a historic role to play with respect to health and culture. Bayer’s acquisition of Monsanto shows us how urgent it is that we take action. Other events, like the natural disasters that took place in Amatrice and Norcia in Italy, prove the value of our work. We must mobilize as chefs and take ownership of that political role to educate and set an example for future generations.”