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.
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

Da Vittorio.

Restaurant of a Grand Chef Relais & Châteaux and hotel in the country. Italy,Brusaporto

Enrico & Roberto Cerea

Chef
Da Vittorio Brusaporto I-24060

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!

Roberto: Cooking is fun, not just on Sundays!


Hotel
Check-in date



Central reservation office (United States)

1 800 735 2478

Calling from another country ? Click here