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 Cagnotte (Landes), and brought up in the family auberge. It didn’t take me long to learn that I could express myself through cooking and also give something to other people. When I grew up, cooking allowed me to travel, and discover new horizons.
My career path: hotel management school in Toulouse, part of a large team in Monaco, important restaurants in Germany and Sweden, catering for Air France. My parents didn’t have any connections with gourmet restaurants and so I never had an opportunity to train in the top restaurants. That helped me develop and create a cuisine all of my own which has stood the test of time.
What do I try to pass on to others? A pared-down cuisine, thought anew for a modern age, a cuisine that has left the beaten tracks and yet does not forget the family tradition of Aquitaine. I choose produce that I like, I cook it, I share it and I eat it.
What was your most moving culinary experience? A lunch for 6 people in 1974 at Le Vivarois where Claude Peyrot caught our imaginations with his pure dishes, stylised accompaniments, his flavours which were memorably authentic. 35 years later, I still remember the individual dishes, flavours and the amazing nuances and textures.
The most amusing kitchen incident you ever witnessed? When I worked for Air France, always on the lookout for innovative produce from distant lands, the team cooked in a gigantic steam oven an enormous crab that no-one dared take out of its cage. I’ll never forget the face of the scientist, in the company of air freight operatives responsible for a “routing error”, when he saw a crustacean scarlat from cooking. It was an extremely rare specimen destined for a Marine museum, but its death was not in vain as it was an honourable addition to some salad and mayonnaise...
Your best piece of advice for amateur chefs? Eat the food you prepare to understand it better!
France
