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.
‘Frank Zlomke in South Africa, Marco Pierre White and Giorgio Locatelli in England, Joël Robuchon and Anne-Sophie Pic in France… All these highly-renowned chefs, with whom I have either trained or come into contact, are united in their quest for perfection.
I share their ideals for gastronomy. If a dish is not at the peak of perfection, it has no right to feature on the menu. It is this constant need that makes us push at the boundaries. At the Cellars-Hohenort, it means that we combine the cream of the finest ingredients to be found in South Africa with modern cooking techniques, not forgetting an environmentally-friendly approach.’
What was your most moving culinary experience? My first chef meal – prepared by Raymond Blanc on a visit to South Africa. That was a true revelation to me. I had found my way in life.
The most amusing kitchen incident you ever witnessed? In the property in which I worked in Paarl, we suspected one or more employees of helping themselves with the petit-four buffet. But who was it? To find out the truth, we replaced one evening the entremets by soft objects covered with chocolate and other dressings. At the end of the evening we heard a terrible cry: a server had just bitten into a … fish eye covered with chocolate. We never had any problems after that!
Your best piece of advice for amateur chefs? Always aspire to perfection. Leave nothing to chance.
South Africa
