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.
Enrico: My parents instilled in me a love for gastronomy and taught me how to be serious, to be professional and how to truly love the profession. I learnt the trade in the family restaurant. Once I gained a qualification in languages, I started to work and dine in the finest restaurants in the world. That allowed me to master modern techniques. My main training was with Heinz Winkler in Munich, Sirio Maccioni in New York, Georges Blanc in Vonnas and Ferran Adria in Roses. Not to mention the family restaurant and then the opening of our Relais & Châteaux out in the country. This constant development has brought me great satisfaction and joy. Every day is a challenge and an opportunity to get better and better. Roberto: I came into this profession thanks to the restaurant owned by my parents and they passed on to me a passion for it and a desire to do it well. The fact that I started out very young, had to keep up certain standards and had trained with Troisgros and Vergé as well as in a number of professional schools such as Richemont and Lenôtre has allowed me to acquire considerable professional knowhow. I am inquisitive and open to new experiences. My main objective is to please my guests. What you have to do is make sure that your guests enjoy themselves so that they will want to come back and repeat the experience. Because without guests there’s no restaurant. Since we finished our studies my brother and I have worked as a team. Our cuisine is based on fresh, top-quality produce prepared in a traditional fashion but drawing on the latest techniques.
What was your most moving culinary experience? Enrico: It goes back to the visit to Milan, by the Queen of England and my brother and I had been put in charge of the gala dinner: high excitement, loads of adrenaline and huge amounts of satisfaction.
Roberto: The same as my brother: the visit to Milan, by the Queen of England when we had had been put in charge of the gala dinner. High excitement, loads of adrenaline and huge amounts of satisfaction.
The most amusing kitchen incident you ever witnessed? Enrico: When we were still at our old restaurant, my father used to display the recently-arrived fish in the window on a bed of ice. As a child, I remember seeing a sword fish one and a half metres long. When they were getting it out to put it in the cool room, two clumsy chefs placed it on a trolley. Going through the kitchen, they managed to prick the hind-quarters of the kitchen boy with it! Once we were satisfied that there was more shock than real harm done, we all fell about laughing!
Roberto: One of my colleagues misguidedly was leaning back against a cooker. He didn’t see that it was lit and his jacket quickly burst into flames...
Your best piece of advice for amateur chefs? Enrico: Have fun at home in the kitchen, but come and dine more often at our place!
Italy
