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 the Vendée in Mouilleron en Pareds, my father was a postman and my mother a seamstress. So there was nothing in my past which predestined me for a life in the kitchen. Nonetheless, from the age of 7, any time anyone asked me what I wanted to be when I grew up most of my friends answered ‘fireman’ but I said ‘cook’!
After training at the hotel management school in La Roche-sur-Yon, I worked in restaurants for sales reps and spent a number of seasons on the Vendée coast. Chance had it that I found a job with a Relais & Châteaux in Le Château d’Isenbourg in Rouffach in 1983 and was to discover fine cuisine before taking the post of chef at Le Domaine des Hauts de Loire in 1988.
I have grown to love the Loire area which has always been very welcoming and I appreciate being able to prepare the delicacies from its river and local produce in a contemporary yet simple fashion.
What was your most moving culinary experience? A dinner with my wife at Michel Trama’s restaurant, which confirmed me in my vocation.
The most amusing kitchen incident you ever witnessed? A famous club of fine diners – we had expected 50 people for lunch but they turned up the previous evening for dinner. That certainly sent my team into a spin! We rolled up our sleeves and rose to the challenge of serving the menu they had ordered in advance.
Your best piece of advice for amateur chefs? Top-quality produce cooked naturally, without complications, as ‘basic’ as possible.
France
Domaine des Hauts de Loire
