NewzThe World Culinary Council of Relais & Châteaux has announced that 90% of its affiliated chefs have committed to removing eel from their restaurant menus. This decision was reached during a gathering of 20 international chefs held in Lisbon, Portugal.
The initiative serves as part of a broader effort by the organization to define and implement future standards for sustainable gastronomy. The commitment reflects a collective move within the network to address environmental concerns regarding the consumption of specific species.
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