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.
I was studying psychology and sociology but never completed the degree. I became an underwater diver at Club Med, and then I did a series of odd jobs. I met Maryse, who became my wife and mentor.
After starting as a waiter in a pizzeria, I began working in the kitchens at the age of 28. I took over an eating house on Rue Mouffetard, Paris, in 1974 with a chef. One morning, he didn’t turn up for work. I had to do the cooking: that was when it became a challenge, and a passion.
I learnt everything I know from books, particularly “Cuisine Gourmande” by Michel Guérard and works by Escoffier. I have been delighted to accumulate stars, nominations for chef of the year but have tried not to rest on my laurels either about my cuisine or my ability to be creative.
What was your most moving culinary experience? At the end of 1978, a meal at Bernard Loiseau’s restaurant in Saulieu: I was 31 and it was the first time I had ever eaten in a grand restaurant. I was blown away!
The most amusing kitchen incident you ever witnessed? 1/the chocolate teardrop created in Puymirol, along with Michel Belin, a chocolate maker from Albi. I used the same appliance as the one Michel Guérard uses for his chocolate marquise… except that I messed up! To make up for it, I added some liquid. Total heresy for the professional…
2/ Some very thin slices of pineapple that I put in the oven and forgot about. This mistake gave rise to the famous “cristallines” of fruits and vegetables - as brittle as glass.
Your best piece of advice for amateur chefs? Just one motto: “the simplicity of excellence”. That is fine ingredients, perfect seasoning, spot on cooking times.
France
