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.
Weekly closing: Main restaurant: from February to April and November-December: Sunday evening, Monday and Tuesday. From May to October: Monday, Tuesday and for lunch from Wednesday to Saturday. Annual closing: Hotel: Mid-December to mid-February.
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!
France
