Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
The art of giving Relais & Châteaux with our Gift vouchers and Gift boxes Lys. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.
Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region. Our TV Channel See our thematic videos
When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.
1 gastronomic lunch for 2 persons (drinks included)
or 1 gastronomic dinner for 2 persons (drinks included)
Michel Rostang Restaurant
Restaurant of a Grand Chef Relais & Châteaux in town (Paris) In an utterly charming atmosphere, Grand Chef Michel Rostang celebrates 30 years of inspiration, taste and passion for fine dining. Constantly in pursuit of perfection, his cuisine is a reflection of his personality: simple and generous. Anyone who has visited his restaurant knows that his pairings of classical and modern flavours are indeed the epitome of perfection. His wonderful sole meunière with its shellfish marinière or the mythical pike quenelle à la Jo Rostang are just some delicious examples, not forgetting the exquisite hot tart with bitter chocolate. There is even a truffle sandwich, that you simply have to eat with your fingers. Rostang’s cellar, with more than 1,300 outstanding wines, is certainly one of the most prestigious in the French capital.
Restaurant Apicius
Restaurant of a Grand Chef Relais & Châteaux in town (Paris) Inventive, sincere, generous... The art of Jean-Pierre Vigato, Grand Chef of Restaurant Apicius, draws its inspiration from traditional “bourgeois” cuisine, dishes left to simmer on the stove and the very best of market produce so that he can coax out every nuance of flavour. This means that blue Brittany lobster, white truffle, John Dory and game will be accompanied by the simplest of vegetables, in dishes that showcase the creativity and love of cuisine that this self-taught chef has inherited from his mother and grandmother. As soon as you cross the threshold, the magic works its spell. This superb 19th century private mansion on the ground floor of the former Hôtel de Talhouët-Roy boasts a ravishing décor where top-quality materials in sophisticated hues create a welcoming atmosphere and where bric-a-brac sits cheek by jowl with works of art. In the summer, it opens onto a delightful garden, right in the heart of Paris.
Restaurant Carré des Feuillants
Restaurant of a Grand Chef Relais & Châteaux in town (Paris) Close to the jewellers of Place Vendôme, Grand Chef Alain Dutournier imagines and concocts every day his pure and original author’s cuisine. His motto “three times nothing is more than plenty” implies a sound understanding of the best produce to extract the most subtle flavours. In his perfectly legible dishes, he freely plays with the authenticity of the textures and surprises through unexpected complicities. In his cellar he pays tribute to grand appellations, rare vintages and curiosities from emerging regions, rigorously selected by him. Here emotion is omnipresent; here non-conformism is elevated to a lifestyle. The Carré des Feuillants is a must for every culinary aesthete. Lys offer valid throughout the year except for weekends (“weekend is defined as the period from Friday evening to Sunday noon included)
Le Grand Véfour
Restaurant of a Grand Chef Relais & Châteaux in town (Paris) “Paintings are my main source of inspiration. I cook like others paint”, states celebrated Grand Chef Guy Martin, who has made the marriage of opposites his religion. He carries a pencil in his pocket and has a sketchpad ready at all times, “I draw the recipes which are born in my head”, explains Martin. For him cuisine is an aesthetic pleasure. Each dish is a masterpiece at this historic restaurant overlooking the gardens of the Palais Royal. It is the oldest restaurant in Paris, frequented in the past not just by Napoleon and Josephine but also by Victor Hugo and Colette. The flavours of the world come together in airy creations like Breton lobster with green apple jus, grilled turbot and artichokes with pineapple-sage infused oil, or green pea ice-cream.
Restaurant Hélène Darroze
Restaurant of a Grand Chef Relais & Châteaux in town (Paris) Being the fourth generation of a family of chefs, for Hélène Darroze, gastronomy is the opportunity to give pleasure. Her cuisine is lively and strongly linked to the emotions. The unique tasting menu is based around what’s in season and the best produce the market has to offer. The Darroze family collection of vintage Bas Armagnacs provides the perfect end to a perfect meal.
Le Pré Catelan
Restaurant of a Grand Chef Relais & Châteaux in town (Paris) In the heart of the Bois de Boulogne, in the magnificent setting of a pavilion dating back to Napoleon III with ceiling friezes by Caran d'Ache, Frédéric Anton serves a cuisine which is both subtle and generous. He reveals the best of his ingredients, teasing out flavours and aromas: poached egg with a truffled tartlet, cuttlefish and squid dressed with black ink and pig’s cheek melting in its spices. Chrystelle Brua creates the desserts, and breathes a touch of magic into great classic dishes such as Paris-Brest, pears Belle-Hélène and bitter chocolate tart, and the wines are selected by the World’s Best Sommelier 2000, Olivier Poussier. And, as a very special treat, Frédéric Anton lets you eat lunch or dinner “At the chef’s table”, in the kitchen.
Restaurant of a Grand Chef Relais & Châteaux in town (Paris)
