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.
‘My grandmother’s cooking at home in Germany, restaurants at the weekend with the family... I have always been interested in cooking, from my earliest years. However, I took a completely different course in life: business management! That was before my passion got the better of me. An unbridled passion.
I worked in major restaurants all over Europe, including Paris at L’Ambroisie with Bernard Pacaud. That experience left a real impression. I also travelled extensively which gave me the opportunity to ‘immerse myself’ in the Mediterranean and fall in love with its ingredients. To work gently to recreate their fragrances, colours and flavours...
That was when the principles behind my Mediterranean cooking were born. My cuisine aims to be regional, personal, fresh, natural and pleasing to the eye, an approach I first adopted at Restaurant Girasol in Alicante province. I then further refined it in Portugal, in Coimbra, at the restaurant at Quinta das Lagrimas Hotel which I now advise and at the Restaurant Eleven in Lisbon.
What was your most moving culinary experience? Taking part in the Relais & Châteaux gala dinner at the Biltmore Hotel in Los Angeles. A veritable troop of Grands Chefs!
The most amusing kitchen incident you ever witnessed? A chef had asked me to taste a dish. I later found out that it was pigswill.
Your best piece of advice for amateur chefs? Good ingredients, excellent organisation, a bit of humility and a touch of passion!
Portugal
