It has been another creative year in the kitchen of boutique hotel Lesic Dimitri, as chef Marko Gajski has once again impressed his 5-star guests. Marko took time from his busy schedule to take part in the ‘Food for Change’ project on October 7, 2018.
It has been another busy and successful season for boutique hotel Lesic Dimitri on Korcula. One of just four Croatia members of the exclusive Relais et Châteaux club, Lesic Dimitri was also once again included in this year’s Michelin Guide, along with Konoba Mate from nearby Pupnat.
Chef Marko Gajski has been in creative mode all summer, and his cuisine recently featured in the Financial Times after a visit from FT foodie blogger, Bill Knott.
Marko took some time out of his busy schedule last week to take part in the Relais et Châteaux Food for Change initiative, and you can see him in action below.
More on the Food for Change initiative from Relais writer Esterelle Payany:
What if gastronomy had the power to influence agriculture and every link in the food value chain? 30% of greenhouse gas emissions are directly related to the food we eat: livestock farming, transportation and arable agriculture all have their ongoing effect. By changing that, we can all make our own practical contribution to combating climate change… and these chefs are leading by example. Through their 2014 manifesto commitment to UNESCO, Relais & Châteaux members are taking positive action to protect the environment and local heritage. Founded in 1986, Slow Food association began fighting the battle to promote ‘good, clean and fair food for all’, a mantra Relais & Châteaux profoundly supports. Because in this fight, everything is linked; using seasonal produce and favoring local producers is as good for flavor as it is for the planet. As Slow Food founder Carlo Petrini points out: “The food we put on our plates plays an even larger role in climate change than the cars we buy.”
