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

Villa Crespi.

Restaurant of a Grand Chef Relais & Châteaux and hotel on a lake. Italy,Orta San Giulio

Antonino Cannavacciuolo

Chef
Villa Crespi Orta San Giulio 28016

‘I always knew that I would be a chef. Like my father before me. He had trained entire brigades of chefs in Sorrento and the surrounding area. However, I must say that it was my grandmother who was really responsible for this conviction, with her ‘ragù’ and pasta at our family Sunday lunches. Its irresistible aroma permeated the entire house from the crack of dawn. That showed me the importance of finding the best possible raw materials, of self-sacrifice, of determination and total commitment to the profession.
These were the foundations on which I built my cuisine. My travels and various experiences did the rest: in France, with Marc Haeberlin at L’Auberge de l'Ill in Illhaeusern in particular, and especially in the South and North of Italy, from the School in Vico Equense to the restaurant of Grand Hotel Quisisana de Capri run at the time by Gualtiero Marchesi, not forgetting, of course, Lake Orta. There is where I met my wife, Cinzia, before I went on, in 1999, to take over Villa Crespi, which has since allowed us to do what we can to please you and thereby ourselves.’


What was your most moving culinary experience?
I have always listened very closely to any famous chefs I have met, and I'm very ready to learn from what they have to say. Marc Haeberlin, in particular, introduced me to a number of ingredients from Alsace such as foie gras. These I cherish and use in my own way.


The most amusing kitchen incident you ever witnessed?
The day when my vacuum pack of endive jus burst, splattering all the members of the brigade in bright green.


Your best piece of advice for amateur chefs?
Never forget to add a dash of passion to each of your recipes and remembered to try, try and try again. That's what it takes to succeed.


Hotel
Check-in date



Central reservation office (United States)

1 800 735 2478

Calling from another country ? Click here