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.
Weekly closing: Main restaurant: Monday all day and Tuesday noon (March and from November to December, except bank holidays). Hotel/“Quar 12”: open every day Annual closing: From January 8th to March 15th
My love of fine food began with my grandmother, who used to cook for a priest. I cooked for my sister even when I was a child.
I got my diploma in 1979 at the Alberghiero institute in Bologna and the following year I started cooking on board ship for Home Lines in the United States and Latin America. Afterwards I returned to Italy and in 1984 became executive chef at Il Trigabolo in Argenta, one of the most innovative restaurants in Italy. It was an extremely stimulating experience and it’s also where I was awarded my first Michelin stars (two in two consecutive years) and three Gambero Rosso forks, the same year as the second star.
At the Villa Del Quar, where I took over the reins in the Arquade restaurant, I cook inventive dishes based on top-quality products. Technique is important, of course, but to me, cooking is also about putting your heart into it.
What was your most moving culinary experience? When I cooked for the Italian President Francesco Cossiga and Pope John-Paul II.
The most amusing kitchen incident you ever witnessed? One Saturday, the whole of the kitchen staff went off to the seaside for a day in the sunshine instead of coming into work. I had to do everything myself but I’d have done better to go with them!
Your best piece of advice for amateur chefs? Always cook with your heart and make what you want to eat. A chicken today is better than the chance of a lobster tomorrow!
Italy
