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.
Between 1950 and 1980 I was part of the artistic movement that made Milan a centre of ideas that influenced the way I cook. I learnt my craft at home with my family, then in Switzerland and France, at Ledoyen in Paris, the Chapeau Rouge in Dijon, and with Troisgros in Roanne. I returned to Italy with all this experience behind me and opened my restaurant in Milan in 1977.
There have been four fundamental stages in my career. First, piano lessons with the pianist Antonietta Cassisa, who is so rigorous and passionate, and later became my wife. Next, reading seminal works by people such as Escoffier and Ali Bab, who opened my eyes to recipes that are perfect in the way the columns of a temple are perfect, whatever changes time throws at them. Finally, at Troisgros', I understood that the success of a dish is based on simplicity, logic and love. I will never forget being awarded my stars: I got the first within six months of opening the restaurant, and the second two years later. The third, in 1985, made us the first three-star restaurant in Italy.
I really didn’t expect it. I’ve never worked to get a star, but simply for the satisfaction of discovering something new.
What was your most moving culinary experience? When I find I have created a masterpiece. Rice with gold leaf. A cuttlefish in its black ink... I can’t take any credit for it: it was simply a beautiful cuttlefish. I just laid it on top of its own ink.
The most amusing kitchen incident you ever witnessed? When Jean Troisgros, who had knocked over a large saucepan of water by mistake, grabbed a broom and started using it like an oar...
Your best piece of advice for amateur chefs? Take the time to track down a really high-quality ingredient rather than playing around with its natural flavour and try to serve it in a way that will really bring it out.
Italy
