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 born in Geneva in 1960, and I served my apprenticeship at Le Beau Rivage in Geneva where I obtained my first post as sous chef at the age of 22. I became my own boss with Domaine de Châteauvieux at the age of 27. My passion for cooking came from my contact with women, my mother and my grandmothers, who were experts in producing high quality fine food.
In my mind, cooking is not just a professions but a way of life, a way of being creative and connecting with other people.
Le Domaine de Châteauvieux became an obsession for me. I love its character, its strength, its history. I bought Café de Peney with its fine restaurant and charming environment reminiscent of bistrots of yesteryear. I also own the Le Vallon restaurant in Conches, set in an oasis of greenery. And I took over the Café des Négociants in old Carouge.
With my combined activities as a caterer, wine merchant and grocer, I try to be the one-man-band of my profession.
What was your most moving culinary experience? My first meal at Joël Robuchon’s in 1990 at Le Jamin. I remember the dishes as if it were yesterday: hot chicken en gelée, spaghetti with langoustines and white truffle, pigeon with cabbage and foie gras, a trolley of extraordinary desserts, from the finest of produce and touched by the magic of a great chef.
The most amusing kitchen incident you ever witnessed? One day we had to prepare individual portions of foie gras in brioche for a large party. They’d just come out of the oven nicely golden, and we’d put them to cool on a rack a metre off the ground in the pastry room for the afternoon. Unfortunately we didn’t close the door. When we got back, the brioches had disappeared. All that remained were a few crumbs at the foot of the rack. We were utterly mystified until we found some pieces of brioche without their foie gras between the paws of our forest ranger’s Great Dane and our own golden retriever.
Your best piece of advice for amateur chefs? Choose the best possible produce and insist on quality and freshness: 70% of success comes from the ingredients.
Switzerland
Domaine de Châteauvieux
