Join us for lunch in the Secret Garden at L’Auberge de Neercanne to celebrate the fall harvest and natural wonder of the garden. Chef de Cuisine Raymond Remmen will prepare amuses and a four-course meal, showcasing his Food for Change ingredient: celeriac. He will source the majority of the meal’s ingredients from the estate garden, and what he cannot find there he will procure from other local farms. Taste what we’re growing, learn from our incredible team and experience the process of taking our plants from garden to table.
Nearly 200 Relais & Châteaux chefs in over 50 countries support the Food for Change campaign in partnership with Slow Food through the theme of "One Chef, One Ingredient." As an association of chefs striving to cook locally and seasonally year-round, this is a specific moment where Relais & Châteaux aims to heighten the public’s awareness of biodiversity and climate change where it relates to food in a delicious way. With this worldwide health crisis, food is a major concern for everyone more than ever. Join us in celebrating Food for Change - whether on social media or through a menu.
Other useful information
Please check with the property how they are celebrating Food for Change.
Experiences to be offered
Celeriac will be featured as the hero ingredient. In addition to this ingredient, chef also uses a special kind of barley found in the region that is a protected product, as well as Bastiaansen blue cheese from the neighbouring region. The dish also includes our own celery leaf and stems, and local walnuts to combine multiple flavours from Slow Food’s Ark of Taste biodiversity catalogue. The cheesemaker is organic, vegetarian and sustainable, using no food colourings, flavour enhancers, preservatives or other additives. Bastiaansen developed this unique cheese which is a cross between a Dutch Gouda cheese and a French Roquefort.