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.
My mother was a housewife and cooked with care and love every day. I'm still very aware of the smells and aromas of cooking as a result. There were a few little extras on festive occasions and holidays but it was the simplest things that were the best. The market was where she did most of her shopping. My father, being an Italian, liked to make pasta but he was much less organised than she was.
My parents lived in a house in the country, with a garden and a vegetable plot. My grandparents' house was by a river and they raised chickens, ducks and rabbits. We used to go and get fresh milk from a nearby farm every day when I was staying with them.
I knew what I wanted to do at the age of 14 and I’ve stuck with it ever since. I inherited the same love of family cooking and I’ve always wanted to include dishes from my childhood on the menus in my restaurants – the Grandgousier and then the two Apicius – such as veal head in a vinegar sauce or pig’s trotter galette or the kind of duck pie you used to get in grand middle-class houses.
My motto in the kitchen: simplicity, flavour and honesty. My aim? Share the love my parents and grandparents handed down to me. Even in a luxury restaurant like my latest Apicius, simplicity and honesty are absolutely essential.
What was your most moving culinary experience? My grandmother’s jam recipes! The wonderful smell of jam cooking... It’s like Proust’s madeleines for me. I think about it when I’m making desserts like liquorice crème brûlée or crème caramel.
Your best piece of advice for amateur chefs? Knowing how to do something well is about knowing how to do it simply.
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