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.
I was born in a village called Strengelbach and at the age of 14 began my first apprenticeship at Baur au Lac, which is on the Lake of Zurich. Four years of days in the kitchen, schooling, and tests of cooking and writing. My first three-star Michelin experience was at Le Pont de Brent, just above Montreaux. Six years ago, when I came to San Francisco to work at the Hotel Compton, I didn’t think of the United States as a food destination. From there, I was recruited by Danny Meyer to work in New York. Here at Eleven Madison Park, we serve pure and market-driven French cuisine. We use classic flavor combinations, and a mix of classic and modern technique.
I used to be on a Swiss mountain bike team and for awhile I had to make a decision: Cycling or cooking? So it was cooking. But I picked up marathons about four years ago. Two months ago, I finished the New York marathon in two hours and 51 minutes. That’s what relaxes and inspires me.
What was your most moving culinary experience? Just growing up. My mom is a housewife. She cooks two meals a day. To come home from school guessing what it would be from the smells! One of my favorite dishes of hers is veal, served Zurich-style, with rösti. I also was lucky enough when very young to help out a farmer by going to a big market at two A.M. to watch everyone wheeling and dealing great food.
The most amusing kitchen incident you ever witnessed? A new line cook of ours was working mornings while finishing up culinary school at night. When she finally finished school, she went home after work one day and fell asleep. She then woke up a few hours later thinking it was the next morning, when she really had only been home for two hours sleeping. So she came running back, got dressed into her whites and apologized profusely for being late. Finally, I said 'You know, it's 8 P.M., not 8 A.M. tomorrow...you just left work a little while ago!'
Your best piece of advice for amateur chefs? Keep it simple and in season. Greater difficulty doesn't necessarily make it better.
United States
Restaurant Eleven
