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.
Around 1900, the Arnsbourg was a forestry workers’ house and a hostel for coal workers and lumberjacks. My grandmother, Rose Donnenwirth, transformed it into a small family boarding house. My mother, Lilly, turned it into a gourmet restaurant winning its first star in 1988.
After my hotel management studies, I worked in the dining room for 20 years. I only succeeded my mother when I reached 40. I am a self-taught man, enjoy innovating and spurred on by my sister Cathy, I won my general’s stripes, my three stars... And to add the finishing touches to this wonderful adventure, my wife, Nicole, came to join us to create Hotel K in 2006.
My aim is to create a constantly-changing cuisine which is full of flavour with a delicate touch of the emotions.
What was your most moving culinary experience? A memorable dinner at Antoine Westermann’s. My mother had invited me there to celebrate passing the hotel on to me. At the end of the meal, a little concerned for the future of the Arnsbourg, she asked Antoine what he thought of it being taken over by her son. With a huge smile he told her, “If he enjoys cooking and is passionate about what he does, there should be no problem”. Thanks Antoine!
The most amusing kitchen incident you ever witnessed? A 1st of January at five past midnight, 10 years ago, I called my second by all the names under the sun. The second dessert for New Year’s Eve was a chocolate fondant. Michel had practised it twice a day for a week. That evening he had squeezed the biscuits close together on the hotplates. The heat couldn’t penetrate properly and all the fondants ran the minute they came out of the oven. We had to improvise a whole new dessert!
Your best piece of advice for amateur chefs? Use what the market has to offer and make good simple food. And put your heart into your cooking.
France
