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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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The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.
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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 Gill.

Restaurant in town. France,Rouen

Gilles Tournadre

Restaurant Gill Rouen 76000

I was predestined to become an executive chef. The son and grandson of a pastry cook, I was already used to the strict requirements of patisserie. Ordinary cooking was almost easier...
When I was little I was already an enthusiast. Not for anything in the world would I have missed the cult cooking broadcast of the day: with Raymond Oliver and Catherine Langeais. A daily feast!

When I was 16 I went to the Couronne in Rouen, the property on the Place du Vieux Marché. I served a three-year apprenticeship there, learning the hard way. After that I embarked on a tour of France to complete my training, finishing up with a job as chef at the Château d’Audrieu in Calvados. In 1984, I returned home to my native town. I opened a little restaurant on rue de Saint Nicolas, right next to the cathedral. My wife Sylvie and I together decided to enlarge our business by moving to the banks of the river. There overlooking the Seine we and our loyal team give of our very best.

I can sum up my cuisine in two concepts: freshness and respect for produce.

What was your most moving culinary experience?
In the Eighties, a dinner at the Négresco in Nice, when Jacques Maximin was chef there. That’s where I ate my first salmon grilled on just one side with olive oil.

The most amusing kitchen incident you ever witnessed?
In the Seventies, I was a commis chef in the kitchens of L’Auberge des Templiers in Les Bézards. Deep in conversation with Mme Dépée, I suddenly had to drop my trousers in front of her because two wasps were busy stinging me.

Your best piece of advice for amateur chefs?
Shop at your local market, choose your ingredients carefully and cook them as simply as possible.