Relais & Châteaux chefs are key influencers and spokespersons for this message: they are committed to meeting these challenges and wish to set an example.
The solution? When you buy seafood products, systematically verify their origin, inventory levels, the fishing technique used and their mature size, and cook without wasting these resources.
Jiva Hill is proud to participate to this action. Our Chef Vincent Betton and his team will offer from 8th to 15th June an “exquisite fish” menu. Served for lunch and dinner, €60 per guest, upon prior reservation.