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.

Beneficiary of a CRÉATION gift? Beneficiary of a LYS offer?

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.
Our TV Channel
See our thematic videos
 
 
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

Hôtel du Castellet.

Restaurant of a Grand Chef Relais & Châteaux and hotel in a park. France,Le Castellet

Christophe Bacquié

Chef
Hôtel du Castellet Le Castellet 83330

I discovered cooking at hotel school, as I had first thought of becoming a member of serving staff. However, when I met great chefs in important brigades I discovered the ways of thinking and spirit of these men and women, all so different and fascinating in themselves. I owe a great deal to Raoul Gaiga and Jean-Yves Guého at Le Méridien Montparnasse restaurant, to Gabriel Biscay of Maison Prunier restaurant, and to Louis Outhier and the Raimbaut brothers at L'Oasis restaurant in Napoule before I spent twelve years as chef at La Villa restaurant in Calvi.

What has left its mark on me from all these experiences? The rigour you need to reach the most exacting quality, the quest for top-quality ingredients, the need for the dining room and the kitchens to be in tune with each other, and finally the work as part of a brigade where each individual performs an important role.

My reward? The Best Worker in France award in 2004 and winning two stars in the Michelin Guide, first in 2007 at La Villa restaurant in Calvi, and then again in 2010 at the restaurant at Hôtel du Castellet after I had been there for only 2 months: that was a moment of great satisfaction and joy, shared with the brigade and the management.

My cuisine? Mediterranean and up to date, putting ingredients foremost, with plenty of flavour, a cuisine where you can imagine the techniques that lie behind it but you can’t see them…


What was your most moving culinary experience?
My first dinner at Paul Bocuse

The most amusing kitchen incident you ever witnessed?
During a dinner in Munich when we had to cook two hundred red mullet in small household frying pans. It wasn’t a great deal of fun at the time, but we managed …

Your best piece of advice for amateur chefs?
Keep it simple. With a nice roast chicken, for example!


Hotel
Check-in date



Central reservation office (United States)

1 800 735 2478

Calling from another country ? Click here