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 have lived two lives, in two different countries. I grew up in France, in Lyon, surrounded by vineyards, markets and my parents’ bistro. In an environment like that it's hard to resist. My mother infected me with her enthusiasm: I was determined to be a chef! Then I followed a traditional career path, training in a number of major restaurants and learning what there was to learn. At Michel Rostang’s, in Paris, I discovered a major international capital, and what that means in terms of customer expectations; at Alain Passard’s L’Arpège, I learnt total respect for the seasons and for ingredients...
I went to England for a year to learn the language. The year was 1998. I'm still living there today. It gave me the opportunity to make my childhood dreams come true: to become a chef in my own restaurant, first in Ludlow and then in London. Taking sole responsibility for what you do is a bold move and also quite theatrical, but it does allow you to provide a confident, balanced and sophisticated cuisine. On the one hand, you have a wealth of rare ingredients and ultra-modern techniques. On the other, a classical grounding. England on the one hand and France on the other.’
What was your most moving culinary experience? When I won my second Michelin star after I moved to London.
The most amusing kitchen incident you ever witnessed? I was 14 years old. One day, at home, I decided to make some fried eggs. I mustn't have been thinking what I was doing. The kitchen was suddenly filled with thick black smoke. If I'd set fire to the house, my mother would have never ever let me cook for the rest of my life!
Your best piece of advice for amateur chefs? Choose one recipe, learn it really well, and then make it your own by changing the ingredients a little. In short, play about with it!
United Kingdom
Hibiscus
