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.
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.
Magical places and memories of a lifetime: whether it be a romantic weekend or to celebrate the important moments of life such as birthdays, anniversaries, honeymoon or family reunions.
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.
Restaurant of a Grand Chef Relais & Châteaux and hotel in a village
The name Bernard Loiseau evokes a unique sensory voyage and an authentic culinary experience. Grand Chef Patrick Bertron has added his talent to the legacy left by his master, with cuisine based on simplicity, powerful tastes and new flavours. But the food isn’t the only attraction at this stunning Burgundy location: owner Dominique Loiseau has made this hotel exceptional in every way. The breakfast room is a listed historical monument. As well as its elegantly-decorated rooms and beautiful lounges, gardens and spa, the welcome is warm and attentive. This is a magical and timeless place where the idea of well-being takes on its full meaning.
Restaurant of a Grand Chef Relais & Châteaux and hotel in a village
A true institution of French gastronomy, the Maison Lameloise has cultivated art de vivre since more than 90 years. In medieval times the renowned cuisine of Chagny attracted already the likes of Philip the Bold and John the Fearless. This long and delightful story is continued by Grand Chef Éric Pras (Meilleur Ouvrier de France in 2004) and Frédéric Lamy at the head of the former coach house dating back to the 15th century. The fresh, precise and delicate cuisine of Éric Pras gives this iconic restaurant a new, young image. With the chaudfroid of langoustines with a green apple jus, the fine tart of Burgundy snails and the potagère of fresh herbs or the suckling veal chop rubbed with marjoram and orange, it pays a delicious tribute to the region and the heritage of the property.
On the banks of the river Bouzaize sits a large white house with an elegant French-style garden and a majestic park with century-old trees. Susanne and Jean-Louis Bottigliero, the owners of this property, have turned it into a truly charming haven that skilfully blends tradition and modernity. In the ancient kitchen there is a double-hearth chimney that dates back to 1750. Le Bistrot du Bord de l’Eau produces simple, delicious dishes and the Gourmet Restaurant serves traditional dishes with a modern flair.
The grounds of this 12th century Cistercian abbey exude tranquility and are surrounded by a lake and a botanical garden. Magnificently restored by the Cummings family, the subtle architecture of the exterior contrasts with the spectacular interior design, which incorporates ancient frescoes discovered during the renovation of the abbey. Antique furniture and silken fabrics create an ambiance of subtle sophistication and pure elegance. Dine in a cathedral-like setting and enjoy a wine list that offers the very best of Burgundy.
Restaurant of a Grand Chef Relais & Châteaux and hotel in a village
Starting with the family inn created in 1872, Georges Blanc, Grand Chef and visionary businessman, has developed a veritable Gourmet Village centred around the original house on the river bank and the rebuilt Ancienne Auberge 1900. Fine dining is, of course, at the heart of this village dedicated to conviviality. Together with his family, Blanc constantly reinvents regional specialties through creations such as the “crêpe vonnassienne” with salmon and caviar or the legendary Bresse chicken with foie gras. Visits are available upon request to one of the five exceptional cellars with more than 135,000 bottles. In just under five hectares of grounds, discover a heavenly spa, an aquatic space next to a pond and a large, landscaped park that is illuminated at night.
Restaurant of a Grand Chef Relais & Châteaux and hotel in the country
Throughout history, the town of Vézelay has charmed artists, poets and kings. Grand Chef Marc Meneau is leading his own crusade for taste in Saint-Père, two kilometres from this mediaeval village from which the second and third crusades started, and now a Unesco World Heritage site. L’Espérance, set in twelve acres of parkland bordered by brooks, offers a very individual, both classical and bold produce-based cuisine. The restaurants, guest rooms and lounges have all been designed with warmth, passion and sophistication. Superb hospitality with particular attention paid to children as budding diners.
Restaurant of a Grand Chef Relais & Châteaux and hotel on a river
The Côte Saint Jacques is a captivating destination. Most of the pleasant rooms have nice terraces, and there are panoramic views from the jacuzzi on the banks of the river Yonne. With an array of activities available, from cooking lessons, to strolling along the canal, an indoor swimming pool, a spa and special programmes for children, you will not be at a loss for things to do. Grand Chef Jean-Michel Lorain, the hotel’s exuberant owner, will welcome you like a friend, and if you’re lucky, he will let slip the secrets of his recipes. It’s worth a trip here just to enjoy his Genesis of a Dish.
Restaurant of a Grand Chef Relais & Châteaux in a village
Renowned interior designers Roland and Véréna Schön have turned this former home of a marquis, located amongst pristine lakes, into an astonishing hotel. Cedarwood parquet floors, period furniture and silky wall hangings make each room like a work of art. Enjoy a swim in the environmentally friendly pool with 100% natural water, sink into an armchair to read a book or sample the best wines of the Jura, before sitting down to savour generous, subtle cuisine. The hallmark dishes, like Bresse chicken from the Roussel-Voisard farm in a sealed terrine with Vin Jaune, are worthy of feasts from bygone days.
