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 CRÉATION Gift vouchers and Gift boxes. 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.
Alessandro Negrini (born in 1978): Since my childhood, which I have spent in the grasslands and mountain pastures in Valtellina, food has been an ingredient of my daily life. My passion for cookery has grown up steadily once I entered the Palace in Saint Moritz. From a small village in Valmalenco to a brigade of 50 cooks: that was a big change! Afterwards, I moved from the Hotel Palace to the Gallia Palace in Punta Ala and later to Il Luogo di Aimo e Nadia, where I’ve been working for 3 years. I then continued my training at the Domaine de Châteauvieux in Genève and at Dal Pescatore in Canneto sull’Oglio. In 2005 I came back to Il Luogo di Aimo e Nadia, bringing Fabio wih me. We were eager to start a new project with Stefania Moroni to build the future of the new generation of Il Luogo.
Fabio Pisani (born in 1978): When I was 14, my uncle, a chef, brought me to his restaurant in France, where I got impressed by passion and competence. Because of that, I got determined to start my career. After obtaining my high school degree, I’ve been working at some great European restaurant, such as Grand Vefour in Paris, Waterside Inn in London and Dal Pescatore in Canneo sull’Oglio. In 2005 I arrived at Il Luogo di Aimo e Nadia with Alessandro, bringing with me the passion for my job that allows customers to feel the “heartbeats” I put in every single dish. At Il Luogo di Aimo e Nadia, Alessandro and I interpret the rich culture of Italian gastronomy, proposing it again in an innovative form. Our cuisine is Italian and contemporary, it builds up on the solid basis of the Italian territories. Our approach is very respectful of the original flavours, with recipes that bring out the specificity and goodness of the ingredients proposed in a unique, meaningful and complex way.
What was your most moving culinary experience? Alessandro Negrini When I was really young, the very first time I arrived at Il Luogo, I stepped into the kitchen still carrying my luggage and Nadia made me taste the sauce she was preparing. All of a sudden, thanks to such a simple gesture, I felt myself being part of this great place.
Fabio Pisani The first time I ate at Il Luogo di Aimo e Nadia: I immediately understood that that was the cuisine I also wanted to make: I felt I was in the right place!
What was the most amusing kitchen incident you ever witnessed? Alessandro e Fabio That was when a young cook, after he had been asked to go and fetch ‘the pigeon’, instead of getting it from the fridge, caught ‘the pigeon’ which, alive, was resting in our garden after one his feet had got injured.
Your best piece of advice for amateur chefs? Alessandro Negrini Always be curious and never stop. We are always researching, everything starts from the daily inputs we get. Without research, cuisine gets stuck. Chefs shall always bring about something new, but doing it with their own thoughts and identity.
Fabio Pisani We are so lucky: Italy offers excellent products, flavours, techniques and endless inspirations. So let’s safeguard our citrons, our ‘cicerchie’ (a kind of legume), our chickpeas... young cooks shall never forget this Italian style.