Close Close
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.
Fermer fermer
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.
Close Close
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.
Close Close
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.
Close Close
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.

Print this page Send this page to a friend

Restaurant Apicius.

Restaurant in town. France,Paris

Jean-Pierre Vigato

Restaurant Apicius Paris 75008

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.