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’ve just turned 30 and since 2002 I’ve worked in the Relais & Châteaux property created by my parents. The son of a restaurateur, I was into cooking from the moment I could walk. They taught me to educate my taste buds, to respect both produce and people, and to be disciplined. I rounded off my education in major properties like Michel Guérard’s in Eugénie-les-Bains, Bardet’s in Tours, El Bulli in Rosas. Back in La Rochelle, I ran bistros on the theme of travel, in tandem with my father and my brother Grégory.
Taking over the family restaurant was a dream that gradually became reality, first of all with the help of my parents, their confidence and the determination to keep on moving forward. I produce creative, tasty dishes whilst respecting local and traditional produce, treating it with the respect it merits.
What was your most moving culinary experience? My first job as an employee: in the superb property of Michel and Christine Guérard, in Les Prés d’Eugénie in the Landes region, where my father had worked too.
The most amusing kitchen incident you ever witnessed? The day when my father slipped and pricked the thigh of one our cooks with his fish knife. Fortunately, it caused more alarm than damage.
Your best piece of advice for amateur chefs? Make dishes based on products with no more than is needed to show them off to advantage, cook them to perfection, get the seasoning just right.
France
