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.
Curiosity as one's guide. That's what took me into the kitchen very early on to watch what a mother of seven children, and a true cordon bleu chef, was up to. She was the one who encouraged me to follow in the footsteps of my father, a wine grower and hunter, in the local vineyards and forests. And she was also the one who made me want to set off to train with the best chefs in France and Switzerland, from Joël Robuchon to Frédy Girardet and then Philippe Rochat, both in my current Restaurant. She too was the one who got me interested in the history of 19th-century chefs and their cuisine. And finally it is now she who, on a daily basis, prompts me to question constantly how I go about things in my quest for excellence. This kind of discipline and curiosity led to the award of the title of Best Worker of France in 2000. And nowadays, they push me towards a classically-inspired cuisine based on ingredients, which requires painstaking techniques and inventive flourishes.
What was your most moving culinary experience? My first meal at Restaurant Jamin in 1989. I could describe in detail each of the dishes that Joël Robuchon had produced on that occasion.
The most amusing kitchen incident you ever witnessed? I can laugh about it now, but at the time I was hopping mad! Some years ago, a trainee chef threw out the entire stock of consommé we had made from very rare game birds. He thought that only the carcasses and trimmings were to be kept.
Your best piece of advice for amateur chefs? Buy the very freshest seasonal ingredients and cook as simply as possible. The more complicated things get, the less you will enjoy what you're doing.
Switzerland
