Food for Change: Relais Chateaux Chefs for the Ark of Taste
Here is the list of endangered products nominated by Relais & Chateaux chefs to get on board of Slow Food’s Ark of Taste; each chef is saving near-extinct foods in their respective terroir to ensure the preservation of culinary heritage, which culminates into the 2022 Food for Change campaign.
Argentina – White Carob Flour – nominated by Léo Bramajo of El Colibri
Argentina – Canelo Pepper – nominated by Chef Duvan Ochoa Zuluaga of Las Balsas
Argentina – Amaranth – nominated by Pedro Bargero of Chila
Argentina – Pitanga – nominated by Manuel Agrelo of Awasi Iguazu
Argentina – Ulluco – nominated by General Manager Daiana Salcini of House of Jasmines
Belgium – Maitrank – nominated by Chef Fabrice Salvador, Hotel le Place d’Armes
Australia – Murray Cod – nominated by Josep Espuga of Laura at Pt Leo Estate
Canada – Climbing Prairie Rose – nominated by Jason Bangerter, Erin Laskis of Langdon Hall Canada
Canada – Cynamoka berry – nominated by Carmen Ingham of Wickaninnish Inn
Colombia – White Carob Flour – nominated by Juan Pablo Mardones of Awasi Atacama
Costa Rica – Malanga – nominated by chef Quentin Villers of Nayara Springs
Ecuador – Chontaduro – nominated by Chef Cristian Puente G. of Pikaia Lodge
Ecuador – Manabí white butter – nominated by Javier Urrutia of Hotel del Parque
Ecuador – Sal prieta – nominated by Francisco Vintimilla of Origin & Theory Galapagos
Ecuador – Sal prieta – nominated by Wilson Alpala of Zazu
France – Alsatian Sauerkraut – nominated by Wagner Sarah of La Maison des Têtes
France – Farmhouse Pont-l’Évêque – nominated by Mathieu Pouleur of La Ferme Saint-Siméon
France – Glénans Pink Clam – nominated by Chef Julien Dumas, Saint James Paris
France – Martigues Mullet Bottarga – nominated by Manon Fleury of Monte Carlo Beach
France – Raw Milk Farmhouse Livarot – nominated by Mathieu Pouleur of La Ferme Saint-Siméon
France – Martigues Mullet Bottarga – nominated by Manon Fleury of Monte Carlo Beach
France – Persillé de Tignes Cheese – nominated by Dumas Julien of Saint James Paris
France – Planèze Blonde Pea – nominated by César Troisgros of Troisgros
French Polynesia – Vana – nominated by Laurent Campi of Le Taha’a
Guatemala – Ixcán Cardamom – nominated by Maria Fernanda Valdes (Chef Alvari Perera) of Casa Palopó
India – Kumatiya – nominated by Megha Verma of Suján JAWAI
India – Seeraga Samba rice – nominated by Kannan Sridhar of Svatma, Thanjavur
Ireland – Irish Dexter Breed – nominated by Stephen Hayes of Cashel Palace
Italy – Bagolino Bagòss – nominated by Chef Domenico Mozzillo, Château Monfort
Italy – Paternopoli Aprilatico Broccoli – nominated by Chef Crescenzo Scotti, Borgo Santandrea
Italy – Villnösser Brillenschaf Sheep – nominated by Chef Raimund Brunner, Gardena Grodnerhof
Italy – Aci Trunzu Kohlrabi – nominated by Chef Crescenzio Galatola, Monaci delle Terre Nere
Italy – Chioggia Marina Pumpkin – nominated by Massimiliano Alajmo of Le Calandre
Italy – Hyblaean Mountains Thyme Honey- nominated by Chef Vincenzo Candiano, Locanda Don Serafino
Italy – Montoro Onion – nominated by Chef Crescenzo Scotti, Borgo Santandrea
Italy – Moscato Rosa – nominated by Chef Heinrich Schneider, Terra -The Magic Place
Italy – Mountain Pasture Maschèrpa – nominated by Il Luogo di Aimo e Nadia
Italy – Pesca Dessié – nominated by Giorgio Servetto of Villa della Pergola
Italy – Piedmontese Cattle – nominated by Chef Gerardo Costiero, Castello di Guarene
Italy – Ragusa Carob – nominated by Vincenzo Candiano of Locanda Don Serafino
Italy – Salina Caper – nominated by Chef Gabriele Camiolo, Capofaro Locanda & Malvasia
Italy – Siena buristo – nominated by Juan Camilo Quintero of Borgo San Felice
Italy – Valdarno Black Chicken – nominated by Gaetano Trovato of Arnolfo Ristorante
Italy – Venosta Valley Apricot – nominated by Egon Heiss of Castel Fragsburg
Italy – Zotolo – nominated by Loris Indri of Hôtel Londra Palace
Japan – Akabana soba – nominated by Chef Etsunobu Takahashi / Osamu Suzuki of Nishimuraya Honkan
Japan – Akabana soba – nominated by Chef Etsunobu Takahashi / Osamu Suzuki of Nishimuraya Honkan
Japan – Akita Hatahata Shottsuru – nominated by Chef Namae-san of L’Effervescence
Japan – Ugo – nominated by Chef Izumi of Kanamean Nishitomiya
Japan – Yashiro Okra – nominated by Chef Yama of Kobe Kitano Hotel
Japan – Yubeshi of Tenryu – nominated by Chef Tanabe of Hikariya-Nishi / Tobira Onsen Myojinkan
Morocco – Argan oil – nominated by Ahmed Handour of L’Heure Bleue Palais
Morocco – Berkoukech with Rubia – nominated by Ahmed Handour of L’Heure Bleue Palais
Morocco – Honey from the Inzerki beehive – nominated by Jean-Claude Olry of Villa des Orangers
New Zealand – Wessex saddleback pig – nominated by Jimmy McIntyre of Otahuna Lodge
Peru – Paiche – nominated by Isaac Saavedra of Delfin Amazon Cruises
Poland – Dunajec Valley Piękny Jaś Beans – nominated by Marcin Popielarz of Hotel Quadrille
Poland – Sapiezanka Pear – nominated by Anna Kozera of Hoel Copernicus
Portugal – Alentejana cattle breed – nominated by Rodrigo Madeira of Herdade da Malhadinha Nova
Portugal – Lusitânica Black Chicken – nominated by Ricardo Costa of The Yeatman
Romania – Copălău garlic – nominated by Bogdan Alexandrescu of Epoque Hotel
South Africa – Buchu – nominated by Peter Tempelhoff of Ellerman House
South Africa – Spekboom – nominated by Tamlin Wightman of Jabulani
Spain – Albesa Pink Tomato – nominated by Veronica Mansson and Alain Guiard of Hotel Neri
Spain – Asturian Pita Pinta Chicken – nominated by Sandra Etcheverry of Palacio de Luces
Spain – Crow corn – nominated by Luisa Lorenzo García of A Quinta da Auga Hotel & Spa
Spain – Galician chestnut – nominated by Luisa Lorenzo García of A Quinta da Auga Hotel & Spa
Spain – Iberian Pork – nominated by Toño Pérez of Atrio Restaurante Hotel
Spain – Maellana sheep – nominated by Rubén Calatán of La Torre del Visco
Spain – Millo corvo – nominated by Chef Federico López Arcay of A Quinta da Auga Hotel & Spa
Spain – Requeixo Cheese – nominated by Luisa Lorenzo García of A Quinta da Auga Hotel & Spa
Spain – Sigüenza Black Wheat – nominated by Samuel Moreno of Molino del Alcuneza
Sri Lanka – Blue Waterlily Root – nominated by Susantha Medagedara of Wild Coast Tented Lodge
Sri Lanka – Gambooge – nominated by Ranil Yatagara of Ceylon Tea Trails
Switzerland – Graubünden Dried Beef – nominated by Chef Bernd Fabian of Chasa Montana
Switzerland – Montreux Black Cherry – nominated by Mittermair Barbara of Hotel Victoria
The Netherlands – Brabant Gray Buckwheat – nominated by Raymond Remmen of Château Neercanne
Turkey – Topaç garlic – nominated by Saygın Sesli, Tolga Tosun of Museum Hotel
UK – Badger faced Welsh Mountain Sheep – nominated by Gareth Stevenson of Palé Hall
UK – Cornish saffron cake – nominated by Dorian Janmaat of Idle Rocks
UK – Devon red ruby cattle – nominated by Michael Caines of Lympstone Manor
USA – Alaskan Birch syrup – nominated by Loic Leperlier of The Point
USA – Blenheim apricot – nominated by David Kinch of Manresa
USA – Candy Roaster Squash – nominated by Jake Schmidt of The Swag
USA – Fox Grape – nominated by Chef Gunnar Thompson of Glenmere Mansion
USA – Hihiwai – nominated by Krista Garcia of Hotel Wailea
USA – Jimmy Nardello’s Sweet Italian Frying Pepper – nominated by Robert Curry of Auberge du Soleil
USA – Opae’ula – nominated by Krista Garcia of Hotel Wailea
USA – O’opu nōpili – nominated by Krista Garcia of Hotel Wailea
USA – Sebastopol Gravenstein Apple – nominated by Kyle Connaughton of SingleThread
USA – Staghorn Sumac – nominated by Chef Daniel Boulud of Restaurant DANIEL
USA – Ulu – nominated by Krista Garcia of Hotel Wailea
USA – Whitebark Pine – nominated by Chef Ülfet Ralph, Magee Homestead