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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.
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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.
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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.

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La Bourgogne.

Restaurant of a Grand Chef Relais & Châteaux on the seafront. Uruguay,Punta Del Este

Jean-Paul Bondoux

Chef
La Bourgogne Punta Del Este 20100

Born in Luzy, in the region of Bourgogne, France, Jean Paul Bondoux is one of the most successful restaurateurs of Argentina and Uruguay.

At the Age of 16 he traveled to Paris searching for adventure and opportunities. There he studied hotel business and started working at the Hotel Napoleon, where he learned the basics of French cookery.

In 1975 he met his wife Evelyn. Together they went through France in search for experience. At the end of 1979 they moved to South America. Where they settled in Punta del Este Uruguay.

Punta del Este´s La Bourgogne was founded in 1981. Known as a very successful restaurant, La Bourgogne Buenos Aires, was opened 1993 at the Alvear Palace Hotel.

Ever since La Bourgogne is recognized as a fine dining address in Buenos Aires. In 2000 a Boutique Traitor was opened, also launching an “out of premises catering service”.

Jean Paul Bondoux is member of selection committee of the Paul Bocuse Award, has wide TV exposure and presides “Tradiciones Culinarias” a guild grouping the most recognized chefs in Argentina.

His motto “Excellence can only be reached with hard work and dedication”.


What was your most moving culinary experience?
Lukewarm oyster consommé with foie gras and artichoke in 1982 at Lou Mazuc Laguiole

The most amusing kitchen incident you ever witnessed?
An ant invasion on a rural buffet that we had magnificently dressed at Punta del Este. It was not very amusing, but nature reclaims its rights and has good taste!

Your best piece of advice for amateur chefs?
Cook by intuition and love, and you will be the best chef