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 Cancale in Brittany, of a seamstress mother and a fisherman father. My grandparents worked the land and sold fish.
At the age of 14, I worked at La Métairie de Beauregard in St Malo, with Jacques Gonthier, who had trained in Paris in great restaurants such as Lasserre, Ledoyen and Laurent. He was a wonderful teacher and almost a second father to me. Thanks to him, I developed a good head for cooking and in the 1980s I was able to complete a very successful “Tour de France” to learn about casseroles.
I arrived in Quebec in 1986 and became Sous Chef at the Hilton under the guidance of Jean Soulard. There I met Rolande Leclerc, at that time maître d’hôtel at Le Croquembouche. In 1990, we opened our restaurant L’Initiale together, and that allowed me to define my own culinary identity.
My cuisine there is a bit like me. Hospitality, generosity, dishes created with love are the words that just about sum it up.
What was your most moving culinary experience? When I was very young, my first family expedition to a restaurant, for a wedding, left an indelible impression on me. Fine cuisine went hand in hand with a warm welcome and true hospitality.
The most amusing kitchen incident you ever witnessed? One day when my restaurant was full, there was a power cut. So we got out camping gas stoves to do the cooking and candles to light the dining room. In short, we achieved a true tour de force and carried on as if nothing were amiss.... Our guests found it as amusing as it was romantic.
Your best piece of advice for amateur chefs? Don’t follow recipes slavishly to the letter. Try something new, be inventive and especially adapt what you do to the circumstances.
Canada
