 |
Lys Grand Chef
On reservation this offer includes:
Restaurant Richard et Christopher Coutanceau
 Restaurant of a Grand Chef Relais & Châteaux on the seafront (La Rochelle)
“It seems that being born a Coutanceau means being born to cook”, remarked chef Joël Robuchon one day. At the La Rochelle restaurant, father and son form a pair of unequalled chefs. Christopher, the son, absorbed the culinary rigor of his father and added his own wizardry. But the “Coutanceau touch” remains: incredible sea food, purchased that same morning at the port market. Don’t forget to ask for the secret of the Breton lobster stew braised in crustacean butter, or tips for preparing a crusty sea bass in a shellfish froth, accompanied by gnocchi “Mona Lisa”. What’s more,there’s a cellar with more than one thousand labels totalling more than 20,000 bottles. A full programme in itself...
Bras - Michel and Sébastien
Restaurant of a Grand Chef Relais & Châteaux and hotel in the country (Laguiole)
A feeling of harmony springs from the landscape and unites with a pure and timeless architecture and cuisine. The rooms offer each of guest an intimate taste of the exclusive and authentic Aubrac region. Creators of constantly evolving emotion, Michel and Sébastien reflect their symbiosis with nature in their compositions, fragments of a life shared. Alongside the “classics” like vegetable ragout and chocolate coulant come innovative compositions such as Cèbe onion baked with black sugar and potato wafer… and also to discover, the selection of rare wines.
Michel Trama
Restaurant of a Grand Chef Relais & Châteaux and hotel in a village (Puymirol)
Top interior designer Jacques Garcia has completely transformed this hotel into a theatrical setting of baroque luxury. Sofas with lion paws and oriental charms sit contentedly beside velvety wall hangings. There is a touch of Jean Cocteau here too, in a chandelier that appears out of a wall… The essential points on your itinerary should include visiting the region which is one of the most beautiful parts of France and sampling the recipes concieved by Michel Trama, notably his potato papillote and lobster lasagne, both of which make the restaurant an address not to be missed.
Château Cordeillan-Bages
Restaurant of a Grand Chef Relais & Châteaux and hotel in a vineyard (Pauillac)
In the heart of the most renowned Bordeaux vineyards, the both classical and inventive cuisine of Jean-Luc Rocha entices gourmets the world over to discover the fascinating universe of wine and the regional ‘l’art de vivre’. He likes to surprise and reassure at the same time with his cuisine. For your delight, he forges the necessary bridges between tradition and innovation: Aldudes valley pork and Gillardeau oyster crépinette style, crispy sweetbreads with green asparagus… A frank, balanced cuisine that gives pride of place to the produce, as sincere as it is contemporary, always accompanied with elegance by the famous wines from Château Lynch-Bages or its neighbouring vineyards.
Hostellerie de Plaisance
Restaurant of a Grand Chef Relais & Châteaux and hotel in a village (Saint-Emilion)
Saint-Emilion is a name that arouses excitement in all of those who appreciate wine around the world. And the village itself is a gem and one of the most delightful spots in France. Chantal and Gérard Perse will welcome you in an ambience where the classic splendour allows itself a few little moments of extravagance, in a décor signed by the “master” Alberto Pinto. Absolute sophistication in this haven of well-being. And the cuisine of Philippe Etchebest, Meilleur Ouvrier de France, is in total harmony with the setting. Last but definitely not least there is the pleasure of the wine… Get ready to taste and learn!
Le Saint-James
Restaurant of a Grand Chef Relais & Châteaux and hotel in a village (Bouliac)
In the heart of the prestigious Bordeaux vineyards, this hotel designed by Jean Nouvel and inspired by the tobacco drying barns in the region, is a design jewel bathed in natural light. It's a place devoted to the cult of beauty and pleasure with exceptional wines to match the sublime food prepared by Michel Portos. The local products revisited with Mediterranean or exotic touches inspire him to create dishes like the “Kefta-style meagre, bulgur wheat and date chutney” or “Aveyron rack of lamb, iodised bread crumbs, asparagus tips and saffron potatoes”. The bistro “Le Côté Cour” and the rotisserie “Le Café de l’Espérance” offer traditional, tasty cuisine in a relaxed atmosphere.
Relais de la Poste
Restaurant of a Grand Chef Relais & Châteaux and hotel in a village (Magescq)
It is tempting to take the name of this villa literally and send it a well-mannered letter, just so it knows how much we appreciate the scent of the sea pines and the resin which drifts over those relaxing by the swimming pool or on the white sandy beaches that are scattered around the region, giving a real feel of the southwest. We wish to compliment its gourmet recipes and culinary pleasures concocted by Jean Coussau, a chef who weaves his own personal vocabulary into the grammar of the landscape, offering “Aquitaine caviar and corn blinis with single cream” and “hot duck foie gras with grapes”. And there are so many other appealing aspects about which you could write…
«Les Prés d’Eugénie» Michel Guérard
Hotel in the country and restaurant of a Grand Chef Relais & Châteaux (Eugénie-les-Bains)
This romantic country palace is a haven for the senses and pure therapy for the mind and body. How can we not sing the praises of a paradise that still floats with the silky scent of the Empress? Enchanted gardens, an aristocratic dwelling, a symphonic cuisine. A love story, a little duet with vegetable and herb gardens, ancient roses and a dreamlike spa, the Ferme Thermale®. In the kitchen Michel Guérard creates celestial marvels. Everywhere else lies Christine’s poetic touch… An angel has been here!
|
|
|
