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 town (Montpellier) “We created this restaurant in the same way we create our dishes: the first ingredient was our imagination”. At the age of 24, the famous Pourcel brothers fell instantly in love with this abandoned house in the centre of Montpellier. They opened their first property there: a “garden” that celebrates the five senses where the flavours of Languedoc and the Mediterranean are manifestly sweet or salty, mild or bitter but always exalted. Celebrating the senses also means attention to detail. The hotel decor was entrusted to Bruno Borrione who bestowed on this setting a contemporary look, a unique design, expressing a true art de vivre.
Restaurant Alexandre
Restaurant eines Grand Chef Relais & Châteaux auf dem Land (Garons) Exceptional cuisine, an inviting and sophisticated setting crafted by the artisans of the Gard region, the restaurant Alexandre is a unique place, a true reflection of the terroir. Michel Kayser turns the art of pleasing the palate into a vision. The pleasures of the table are all catered for, enhanced by the elegantly arranged food, the special aromas of seasonal products skilfully worked and paired with wines tended and nurtured in the Languedoc-Rousillon. A passionate chef , Michel Kayser imbues the restaurant with his very own values. He will take you on a journey through tasty, deep-rooted and southern cuisine to a sensation of well-being that swells into a crescendo as the meal progresses. (valid only for dinner)
Oustau de Baumanière
Restaurant of a Grand Chef Relais & Châteaux and hotel in the country (Les Baux-de-Provence) “Everything is magical and generous here: the light, the rocks, the landscape, the crickets, the olive trees…”. In love with “his” Provence, Jean-André Charial talks about it and makes it speak like a person, through the cuisine of his chef, Sylvestre Wahid, who enhances and elevates traditional ingredients. Hen’s eggs in fine jelly, red mullet, basil and thyme flower… the flavours sing, burst open, surprise… An exceptional restaurant in an elegant artist’s house in the heart of one of the most beautiful villages in France.
Bastide de Capelongue
Restaurant of a Grand Chef Relais & Châteaux and hotel in the country (Bonnieux en Provence) In this elegant, sophisticated Provençal bastide, in the heart of the Luberon, between the picturesque villages of Gordes, Ménerbes and Lacoste, guests come to savour the gourmet cuisine of Edouard Loubet that shows the greatest respect for the terroir, the seasons and the environment. Guests will be privy to magical moments in a real family home where the welcome is attentive and sincere. Breakfast beside the fountain, iced tea close to the pool and lavender meadows, morning picking with the chef followed by a cookery class, aperitifs at sunset with exceptional views... Time really does stand still! (Lys offer valid throughout the year except for weekends (“weekend is defined as the period from Friday evening to Sunday noon included)
Lys offer valid in low season from 1 November to 31 March – except for mountain properties: from 1 May to 30 November)
Le Petit Nice-Passédat
Restaurant of a Grand Chef Relais & Châteaux and hotel on the seafront (Marseille) Nobody loves Marseilles more than the Passédat family. To love Marseilles means to love the Mediterranean, inseparable from the city, just like Gérald Passédat’s cuisine. Fish, naturally, is the basis of his cooking, fished locally, including little-known fish such as galinette and chapon which are served up along with shellfish, giving you the delicious impression of being immersed in a sea of blue. The cult dish of course is the Bouille Abaisse, light, iodized and zephyr-like, but also the famous Loup Lucie (sea bass). Save some room for the desserts which are “extravagant”, admits the chef. As for the view of the sea, it is everywhere… from the terrace and from the restaurant. And since it’s a dreamlike view, you can continue to enjoy it as far as your bedroom, with its spacious and open view of the horizon…
Restaurant of a Grand Chef Relais & Châteaux and hotel in town (Montpellier)
