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 am the son of a farmer who produced milk for Comté cheese. My childhood moved to the rhythm of the seasons in the Jura, fishing, the picking of fruit and gathering of mushrooms, the grape harvest, in short love for a job well done.
I have always been excited by meals on special occasions in a big family. And it was when I went to the Hotel Management School in Poligny that I discovered that this was what I wanted to do.
My training took me to the south of France, England and Germany and it was thanks to people whom I met on the way, such as Harald Wohlfahrt, that I managed to build up technical experience and win my first star in Alsace at La Wantzenau.
This career path was what led me to take up the torch in the kitchen of L’Hostellerie Lafarque on the death of its founder in 2003, somewhat of a challenge as the restaurant held two stars. I base my cuisine on a respect for regional produce and I add to that subtle wild herbs, spices from all over the world, new techniques...
What was your most moving culinary experience? My first visit to Patrick Henriroux’ La Pyramide in Vienna: to this day that meal epitomises for me perfection and refinement.
The most amusing kitchen incident you ever witnessed? A waiter had mixed up tables 13 and 16, and served à la carte starters to guests who had chosen the set menu. The guests thought that the dishes with lobster and caviar were amuse-gueules and were extremely happy with this dainty little touch!
Your best piece of advice for amateur chefs? Choose quality produce and let its quality speak for itself rather than mask it with over-complicated preparations.
Belgium
