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.
‘The family as a source of learning and of inspiration. And deeply personal gastronomic history. My own. My ancestors passed on from generation to generation utensils, techniques and recipes used in the cuisine served to Empress Cixi, one of the last representatives of the Qing Dynasty.
My father like his before him passed this invaluable legacy down to me, first during my earliest years at home, and then, despite my training as an interior designer, rather more formally when I joined him in Beijing, in our first restaurant.
I was very keen to see these age-old traditions live on in all my restaurants, obviously in Beijing, but also in Melbourne, Tokyo, Tianjing and Shanghai. I have never known any other Restaurants than my own, nor created any other cuisine than my own. The methods I use make it a traditional gastronomy and the delicacy of the ingredients lend it a modern twist. Authenticity, excellence and well-being.’
What was your most moving culinary experience? A pair of enormous live pink prawns that I came across in a Tokyo market just as we were launching our restaurant there. An exceptional item of food prepared in a totally off-the-cuff fashion.
The most amusing kitchen incident you ever witnessed? One day, when I was with some other chefs, I attended a demonstration by a famous chef. This chef asked his assistant to bring him the chicken they planned to use so that they could prepare it. The chicken was in such a lamentable state that he decided to scratch that dish from his menu the instant he saw it. Ample evidence that excellence depends on constant attention to one’s ingredients.
Your best piece of advice for amateur chefs? Use the best possible ingredients and cook them to perfection.
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