Plant the future - A transition to plant-rich diets

Andreas Krolik (Lafleur, Germany)

As Germany’s only 2 Michelin-starred restaurant that offers a 5- to 7-course vegan tasting menu, Relais & Châteaux Restaurant Lafleur has led the way since 2014 in showcasing that plant-based dining is just as rich and complex as any traditional gourmet menu. Within the Bauhaus-era building, Chef Andreas Krolik’s creations, such as marinated and filled tomatoes with borage-sorrel sorbet in juice of the seven Frankfurt Green Sauce herbs, wild mushroom bouillon, beans with "ham," truffled celery cream and lovage oil, as well as raspberries and blackberries, vanilla cream with tonka bean, salted pistachio crumble and marigold ice cream, all showcase how plant-rich dishes can be imbued with diversity and depth. The chef’s focus on regional and organic produce further reinforces his dedication to sustainability and biodiversity. His innovative, plant-rich dishes, from kohlrabi three ways with chickweed to inventive desserts including fennel ice cream, embody the Slow Food ethos and supports Relais & Châteaux’s commitment to carbon footprint reduction, making a significant impact on the culinary scene in Europe and beyond.

Xavier Beaudiment (Le Pré, France) 

In the heart of Auvergne, Chef Xavier Beaudiment celebrates nature through sustainable gastronomy. He partners with local market gardeners and foragers to offer seasonal vegetables and wild herbs grown near volcanoes. His commitment has prompted him to restructure his supply chain by collaborating with producers and associations that adhere to strict standards, rejecting industrial products. At the Relais & Châteaux Hôtel Restaurant Le Pré, he creates seasonal menus daily, promoting sustainability to his guests. Since 2009, regional artisans such as carpenters, cutlers, and sculptors have enriched the culinary experience. The establishment has been Green Key certified since 2019, ensuring environmentally friendly tourism. Chef Beaudiment is also a member of Bon pour le Climat, which calculates the carbon footprint of his creations. His environmental commitment extends
to the LPO Refuge for the protection of birds, and through Kokopelli, which promotes free-range seeds. The Sylvae project, a sponsorship with the nature conservation organization, supports the evolution of forests over time. Overall, his commitment to responsible gastronomy has led him to completely rethink his partners, choosing environmentally conscious producers and suppliers. This practice fully illustrates his commitment to sustainability, which he enjoys sharing with guests.

Tashi Gyamtso (Enowa Yufuin, Japan)

Chef Tashi Gyamtso at Relais & Châteaux Enowa Yufuin prioritizes a farm-to-table philosophy. His commitment to consciously choosing suppliers is evident in his painstaking approach to ensuring every ingredient is traceable, grown without pesticides or chemical fertilizers, ethically reared and thoughtfully harvested to nourish those who enjoy them. Gyamtso collaborates with local producers in Oita Prefecture where the village of Yufuin is located. Yufuin is home to many passionate farmers whose quality standards prioritize soil health over yield and uniformity. He visits the farmers daily, working closely with them to determine the ideal time to harvest crops to achieve peak flavor, aroma and texture. For the vegetables that are not available at the local farms, Enowa Yufuin operates an organic farm just five minutes away from the restaurant. Gyamtso and his team cultivate over 200 varieties of vegetables, wild plants, and herbs, and they also manage a single-story chicken coop in a stress-free environment where they can move around freely that produces premium eggs for the property’s breakfasts. In the spirit of transparency and education, Enowa Yufuin also offers guided farm tours to guests interested in learning about their responsible sourcing practices.

Herold Gaosikelwe (Great Plains Conservation, Botswana, Kenya, Zimbabwe) 

As one of the Executive Chefs at Great Plains Conservation, Herold Gaosikelwe crafts plant-rich menus that prioritize biodiversity and sustainability. His approach reduces reliance on meat and highlights local, seasonal ingredients, such as those provided by family-owned farm Thalboy and 100%- Botswana-owned Veggie World Express. These partnerships ensure a supply of organically grown, climate-resilient produce, fostering community-led agriculture and reducing carbon emissions through short supply chains. Chef Herold’s dishes, including grilled aubergine stack with lentil ragout and spinach gnocchi with cauliflower purée, showcase the natural abundance of indigenous flavors and global vegan traditions. Through this culinary philosophy, he showcases that fine dining can also serve as a conduit for ecological healing and community support. This dedication to plant-forward, local cuisine reflects a deep commitment to protect the climate and promote a sustainable future for all.

Cassidee Dabney (Blackberry Farm, Tennessee, US)

The culinary heritage of the Appalachian region of Eastern America can be traced back through legumes and pulses. Chef Cassidee Dabney at Relais & Châteaux Blackberry Farm showcases the vibrant story of the versatility of beans through the property’s commitment to seed saving, supported by Master Gardener John Coykendall. The farm preserves heirloom legumes like brown crowder peas and Turkey Craw Beans, dating back centuries. These heirloom varieties, dried naturally and stored meticulously, uphold agricultural heritage and biodiversity. Each seed reflects a resilient palette of landrace crops tailored to local conditions, enriching the culinary landscape with diverse flavors and textures. Chef Dabney, who is also an avid gardener, weaves these heirlooms into her menus, with dishes that are rugged yet refined. She loves beans, especially pinto beans and hot buttered cornbread on a cold day, which celebrate both regional traditions and the health benefits of pulses. Her approach elevates everyday meals to reflect rich histories and sustainable practices. Through this dedication, Blackberry Farm not only honors cultural legacy but also environmental stewardship, illustrating how embracing legumes fosters a sustainable and flavorful food system.

Rasmus Storm (Dragsholm Slot, Denmark) 

Dragsholm Slot fully embodies the Slow Food philosophy of supporting natural, unprocessed foods and sustainable farming. Rejecting ultra-processed ingredients, the castle’s longstanding commitment to organic methods and biodiversity conservation highlights its dedication to integrity and natural richness. New Head Chef Rasmus Storm continues this legacy with patience, passion, and respect for nature, blending classical cuisine with Nordic ingredients from the fjord and surrounding landscape. His menus focus on seasonal, fresh, and unprocessed produce sourced from passionate local farmers such as Trollebakken, Birthesminde, and Søren Wiuff. The castle’s gardens and nearby farmland, managed by Brogaard, supply herbs, vegetables, and berries cultivated with biodiversity in mind, ensuring ingredients are free from industrial additives. Furthermore, the vineyard collaborates with local winemakers like Vejrhøj Vin and Ørnberg, connecting guests to regional terroir and sustainable practices. By emphasizing transparency, seasonality, and ecological responsibility, Dragsholm reduces reliance on processed foods and supports local communities and biodiversity. Chef Storm’s approach upholds the Slow Food values of integrity and patience, honoring natural ingredients and sustainable traditions, and continuing Dragsholm’s legacy as a place where history, terroir, and innovation come together on the plate.

Egon Heiss (Castel Fragsburg, Italy) 

Relais & Châteaux Castel Fragsburg runs their Fragsburg Soul Garden in an ecologically and socially sustainable manner by collaborating with the Merano’s Youth Service to cultivate fruits, vegetables, and herbs locally. This project helps instill value into the products, allowing Chef Egon Heiss to minimize excess and waste within his menus and within the walls of this 14th century castle. Heiss’s zero-waste philosophy emphasizes reusing scraps and sourcing seasonal, local ingredients from partners committed to waste reduction, often using reusable containers. The restaurant also adopts a «nose-to-tail» approach to meat and fish, making full use of every part to prevent waste and show respect for ingredients. These sustainable practices extend to educating guests and staff about environmental preservation, fostering shared responsibility. Recognized with a Michelin Star and Green Michelin Star, the Gourmet Restaurant Prezioso demonstrates how integrating sustainability with haute cuisine can enhance excellence and conserve natural resources for future generations.

Sergio Díaz & Jocelyn Degollado (Sublime, Guatemala) 

Chef Sergio Diaz is restoring value to Guatemalan food heritage through a meticulously crafted menu celebrating the country’s rich culinary history. In collaboration with anthropologist Jocelyn Degollado, Diaz has developed a tasting menu at Relais & Châteaux Sublime restaurant reflecting Guatemala’s eras, from preColumbian times to today. Using indigenous ingredients and traditional methods, he supports local farmers, foragers, and fishers who uphold native heirloom varieties and culinary traditions. One example is the dish Sololá, fish wrapped and cooked in the Josper, served with a fermented tomato adobo, roasted tomato, and pepitoria sauce. Its inspiration comes from the colonial era, when the “Cakchiquel Manuscript / or Memorial de Tecpán-Atitlán (Sololá)” was written. In it, the authors nostalgically recounted the origin myths of their people and their historical events between 1521 and 1581. Dishes like Sololá and others on the menu highlight the profound connection between Guatemala’s food and cultural identity. Through their work, Diaz and Degollado educate and inspire guests to conserve and honor local food traditions, making each meal a celebration of Guatemala’s cultural and culinary integrity

Gary Yin (King’s Joy, China) 

Transforming the world’s perceptions of plant-forward cuisine and inspiring everyone to join the movement is quite a challenge. Chef Gary Yin’s leadership in this domain has been impactful. He is demonstrating, in a country that immensely values animal-based products, that a new model is possible. Environmental responsibility and refined vegetarian cuisine can not only be upscaled but also successful. Through his creativity, Yin aims to inform guests about the environmental costs of meat and seafood consumption, which significantly depletes resources and produces emissions. Sourcing responsibly, supporting organic farms, and emphasizing seasonal ingredients like wild mushrooms from Yunnan showcase concrete alternatives that reduce reliance on elaborate supply chains. Policies like minimizing plastic waste and conserving energy are transparently communicated to build awareness. Yin leverages King’s Joy’s influential Beijing location to promote vegetarianism as a cultural shift, inspiring patrons and staff to become ambassadors for sustainable choices— illustrating how knowledge-sharing and mindful practices can create a broader ecological impact. He believes sustainability is a collective effort.