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
Indulge in every shade of pleasure and facet of art of living in the peaceful, sophisticated surroundings of Le Pavillon de la Rotonde. Magnificent landscaped parkland is home to the Art-déco inspired curves of this superb contemporary building, nestling in the heart of the ancient spa town of Charbonnières-les-Bains. Peace and well-being are its principal attractions: enjoy feelings of renewed well-being with treatments at the nearby spa, and try Grand Chef Philippe Gauvreau’s talented cuisine, served in a restaurant overlooking the grounds, which provides the ideal opportunity to discover his creative dishes, such as tagine-baked lobster. The library and the lounge bar embody a gentler way of life.
Restaurant of a Grand Chef Relais & Châteaux and hotel in town
Located south of Lyon in the once Roman town of Vienne, La Pyramide has a long legacy in excellent hospitality. Still, Grand Chef Patrick Henriroux, his wife and their children never rest on their laurels; they constantly innovate and update, making La Pyramide an exciting and dynamic destination. The gourmet restaurant Patrick Henriroux has been extensively renovated with contemporary interiors in fresh colours by Régis Dho. Guests will be surprised and delighted at every turn, particularly when they discover the exceptional cellar as well as the impressive collection of Chartreuse liqueurs. The rule of three applies to the good things at L'Espace PH3, the hotel’s second restaurant: three starters, three main courses, three desserts, three white wines, three rosé wines and so on. The open kitchen adds a touch of theatre to the dining experience.
In the heart of Auvergne, country of winding rivers, pure water lakes, Romanesque art and volcanoes, stands a 15th century fortress. This truly exceptional place, just a few kilometres from Clermont-Ferrand, has exquisite guest rooms and an outdoor pool in the middle of nature. If the magical towers, dungeons and royal chambers are not enchanting enough for you, our restaurant, with a cellar boasting 500 different labels, will seduce you with a cuisine which makes excellent use of the best local produce.
Restaurant of a Grand Chef Relais & Châteaux and hotel in town
Few women have managed to make a name for themselves amongst the culinary elite. Anne-Sophie Pic has pulled off an even greater feat: the daughter of the Grand Chef Jacques Pic is known by her first name alone. The “Générations Pic” menu is a tribute to three generations of Pic family Grands Chefs. In a man’s world, Anne-Sophie Pic offers a “feminine” cuisine with a sensitive touch: “Taste evokes emotion. This idea of emotion is often linked to the past and so to childhood memories that are a major inspiration of my cuisine today.” A visit to her laboratory dedicated to the exploration of new flavours, is in a lodge with a modern and relaxing atmosphere, and should not be missed.
Restaurant of a Grand Chef Relais & Châteaux and hotel in a village
With a panorama open to the horizons of the Valleys of Ardèche and Mont du Velay, father and son Grands Chefs Régis and Jacques Marcon’s new hotel has “Ecolabel” approval. This is a comfortable hotel in perfect harmony with its environment. The décor is minimalist and there are plenty of spots from which to admire the surrounding mountains. Enjoy natural swimming in the pure water of the pool. The restaurant is dedicated to seasonal gastronomy. Mountain lovers Régis and Jacques will offer you tastes of mushrooms, wild vegetables and herbs alongside the Puy green lentils, river fish and their latest find, lamb “couci-couça” with cep praline.
Restaurant of a Grand Chef Relais & Châteaux in town
On the banks of the river Saône sits île Barbe, an enchanting, magical paradise that is listed among France’s historical monuments. In 1977, the eccentric writer Félix Benoît proclaimed the island independent and declared himself the governor of this new territory. Benoît was a gourmet through and through and would have been delighted with the cuisine of Jean-Christophe Ansanay-Alex, who has turned this restaurant into one of the best in Lyon with delicious recipes, such as cold foie gras brioche and quince ketchup with grenadine or morel mushroom velouté served like a cappuccino. The new governor of the island, that would be Grand Chef Ansanay-Alex.
Restaurant of a Grand Chef Relais & Châteaux in town
All year round, Geneviève and Pierre Orsi’s “little house” in the heart of Lyon pays tribute to classic products like duck foie gras ravioli, baby pigeon and calf sweetbreads. The great classics are reinterpreted with a refined twist. Talented Grand Chef Pierre Orsi makes each flavour emerge like a flower in season which appeals to all five senses and will remain a radiant memory. In the summertime, the “Roseraie” is the perfect place for an intimate meal.
Restaurant of a Grand Chef Relais & Châteaux and hotel in town
On the edge of the Parc des Sources in Vichy, Grand Chef Jacques Decoret and his wife Martine have taken over a brick chalet dating from the time of Napoleon III. The chalet has a delightful conservatory and a planted roof. With its gentle, spacious guest rooms and kitchen with large picture windows, it blends contemporary and classical style, just like the chef himself. Decoret has created a new art de vivre in a historical thermal spa town. He favours fine produce, to which he applies his innovative skills, concocting combinations of hitherto unsuspected flavours. Gourmets can also sign up to introductory cookery classes.
Restaurant of a Grand Chef Relais & Châteaux and hotel in town
“Our profession entails the permanent quest for the finest products. The extraordinary nature of a dish comes down to so few things.” When Michel Troisgros removes his chef’s hat for a few seconds, to talk about cuisine, people listen attentively. This Grand Chef has established his own name with his very pure cuisine. He says he drew inspiration from both Italy and Japan: “I had the great fortune to travel at a very young age, when impressions are the most vivid, and I only had a somewhat vague idea about what my cuisine would turn out to be.” Marie-Pierre attends to the details of the minimalist décor of this beautiful mythical residence with a contemporary spirit.
Restaurant of a Grand Chef Relais & Châteaux and hotel in town
Atop an enchanting hill, the Villa Florentine offers all the spirit and charm of the Italian Renaissance right in the heart of Lyon. The lush green terraces of this 17th century former convent offer exceptional panoramic views of the historical city of Lyon, a Unesco World Heritage site. Period furniture and contemporary works meet harmoniously in the rooms, havens of peace and softness… An exquisitely calm pool and Jacuzzi invite you to a voyage of the senses… In the kitchen Grand Chef Davy Tissot deploys treasures of refinement and reminds your palate of forgotten savours. At nightfall, the sparkling city lights join together with the stars, and this Italian villa becomes even more magical.
Restaurant of a Grand Chef Relais & Châteaux in the country
When, in 1984, Guy Lassausaie took over a restaurant founded eighty years earlier by his great-grandfather, he became the fourth generation to man the kitchens of this former coaching inn. He brings to this family heritage his experience of top restaurants such as Fernand Point in Vienne, and now serves dishes which blend traditional Lyon cuisine with ideas he has picked up on his travels abroad. Over the seasons, flavours and colours combine on the plate to offer a whole range of different sensations: sea bass fillet in a squid ink jus, roast breast of wood pigeon with a buckwheat pancake, loin of suckling pig with a citrus and mango dressing – his combinations of ingredients are sometimes surprising, and always successful! The restaurant’s contemporary décor, with canvases by Lyon painter Jean Fusaro, provides the perfect setting in which to enjoy this cuisine.
