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.
Weekly closing: Sunday and Monday Annual closing: From 24th December closed for three weeks (opened on Sundays in Advent). From mid July closed for three weeks.
I wanted to be an architect, but once I had had the opportunity to discover the kitchens of a restaurant as part of a course at School, I dropped everything for cooking.
I was an apprentice for three years and then a pastry chef. Then I went to work for a number of chefs across Switzerland. I had a tremendous experience in all of these, learnt a huge amount and really honed my skills. I am fascinated by the way kitchen organisation requires groups to work with meticulous precision in step, all towards the same goal. And I love the fact that, despite all that rigorous discipline, you can express your creativity and continue your quest for new, top-quality produce, so you can always give of your best. Learning at the feet of the greatest chefs has helped me develop my own style.
After a number of years working for other people, I wanted to set up on my own so I could express myself in my own way. My wife found a delightful restaurant for let and, in 2000, we opened the restaurant of our dreams.
After 4 years, an accolade came with the award of our second star. Then, with becoming a member of Relais & Châteaux, we started to receive gourmet diners from around the whole world.
Mine is a creative, fresh, seasonal cuisine with a touch of the traditional. Sometimes it’s more akin to a work of art on the plate.
What was your most moving culinary experience? A dinner at Thomas Keller’s Per Se! And, in the same Time Warner block, sitting opposite chef Masa, I was able to admire his superb mastery of Japanese cuisine. Both these incredible experiences took place in New York.
The most amusing kitchen incident you ever witnessed? Rather than one specific incident, what I love, during my cookery classes, is seeing the participants getting carried away by their enthusiasm. Scenes like these never fail to make me smile.
Your best piece of advice for amateur chefs? Cook with passion and enjoy yourself! Never try anything new when you have guests: cook what you already know if you want to be certain of a successful evening and have more time to spend with your guests.
Switzerland
Lampart's
