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.
Family tradition taught me a love of fine ingredients and a respect for good quality. At home every day proceeded to the rhythm of the kitchens which operated all day long, almost like a ritual.
As an adolescent, I developed a love for fine cuisine, blends of different flavours, contrasting tastes and unusual pairings: sweet, savoury, bitter and sour.
I became a chef out of passion. I had a talent for it and a desire to be creative and was entranced by the idea of working with ingredients much like a real architect works with materials.
I started my career as an apprentice in Saint-Moritz, and then, under the supervision of the great chef Angelo Paracucchi, in Ameglia, I learnt how to bring taste to life.
It was later at Le Moulin de Mougins with Roger Vergé and in Paris working with Gaston Lenôtre that I gently found my place in life and my vocation.
Since 1982, I have been at Arnolfo, the family restaurant where I create contemporary cuisine inspired by the Mediterranean.
What was your most moving culinary experience? The first major experiences of my life: the opportunity to savour the superb light dishes of Bernard Loiseau, the vibrantly flavoured cuisine of Alain Chapel and the memorable VGE truffle soup by Paul Bocuse.
The most amusing kitchen incident you ever witnessed? A table of six people were waiting for their meal when it all fell to the ground on the way out of the kitchen. It was all hands on board to make all their dishes again, all the while apologising for the delay.
Your best piece of advice for amateur chefs? Give of your best and you will reap the rewards!
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