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Relais & Châteaux is an exclusive collection of 500 of the finest charming hotels and gourmet restaurants in 60 countries.
From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country.
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In all our properties, each maître de maison draws upon his unique experience and passion to share the authentic culture and tastes of his region with every guest.
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About Relais & Châteaux

Established in France more than 50 years ago, Relais & Châteaux has become a renowned reference of excellence in the hotel and restaurant world.
The Association's mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
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Loire Valley

Le Domaine des Hauts de Loire voted among the best hotels in France by the readers of Travel + Leisure!

Travel + Leisure has just unveiled its annual list of the most beautiful properties in the world, selected by its readers. As every year, Relais & Châteaux dominated this prestigious selection with no fewer than 27 properties making the list.

Ranked among the top hotels in Val de Loire was Domaine des Hauts de Loire in Onzain.

This listing was compiled by Travel + Leisure Magazine between January and March 2007 with the expert support of Harris Interactive. 930,000 of the magazine’s subscribers awarded the hotels a score out of 100 in a secure questionnaire.

You can find the complete listing on the Travel + Leisure website.

Domaine des Hauts de Loire
Grands Chefs Relais & Châteaux Restaurant of a Grand Chef Relais & Châteaux and hotel in a park
In a forest along the Wine Route in Loir-et-Cher lies a hunting lodge built in 1860. The walls of this historic residence are covered with ivy and the eaves are alive with sweet song of birds. Nature lovers will be delighted with this hotel, which has its own private lake and “The Queen’s Alley”, a homage to the courtly promenades of Marie-Antoinette. Grand Chef Rémy Giraud describes the cuisine as “classical-modern”. On the menu are crémeux of crab in a sea urchin emulsion, young pigeon of Mme Lebert and lime soufflé. There are plenty of fine wines on offer, including the great Loire whites like Vouvray, Montlouis and Touraine. ...Read more
France, Onzain


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