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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.
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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.
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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.
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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.

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Restaurant Le Cerf.

Restaurant of a Grand Chef Relais & Châteaux in a village. Switzerland,Cossonay-Ville

Carlo Crisci

Chef
Restaurant Le Cerf Cossonay-Ville CH-1304

‘Art is what led me to gastronomy. At least, that’s part of the story. Although I come from a family of restaurateurs, my early interests lay in graphic art, design and dressmaking. Up to the day when my drawing master advised me that it would be sensible to take up an apprenticeship as a cook…
That’s what got me in. It was my wife who helped me take the plunge and she gave me the key: a present of La Grande Cuisine minceur by Michel Guérard, the manifesto of Nouvelle Cuisine. The liberties that it took with tradition, its sheer creativity… My Eureka moment. It was blindingly obvious what I should do, and my training went by with lightning speed. I stood in for members of staff at my father’s and uncle’s restaurants, went to train on several occasions to London and Basel, and then that was it.
These were the early signs of a cuisine that knew no boundaries, that was light, perpetually in motion, constantly seeking innovation and creativity, a cuisine that is pleasing to the eye and the palate. Gastronomy as art. My life has come full circle.’


What was your most moving culinary experience?
One of my grandfather’s recipes for kid goat that he cooked at a very low temperature. I would watch him for hours while he prepared his dish. This type of cooking, which I started to follow from 1983, was at that time a true revelation.


The most amusing kitchen incident you ever witnessed?
I had prepared a dish based on quails and asked one of the waiters to serve it. He took the aluminium foil off the casserole dish and was amazed to find inside… not a single quail. A memorable moment.


Your best piece of advice for amateur chefs?
Know your limitations, use seasonal ingredients, and be yourself.