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Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
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When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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Lampart’s.

Restaurant of a Grand Chef Relais & Châteaux in a village. Switzerland,Hägendorf

Reto Lampart

Chef
Lampart’s Hägendorf CH-4614

‘When I was younger, I wanted to be an architect. And then I took a course, at school, on cooking in a restaurant... that’s what made me want to be a chef!! I then embarked on a number of traineeships as chef and pastry chef the length and breadth of Switzerland. I listened, observed, practised and learnt a lot. What that taught me is rigorous organisation, as that is the way to bring several teams with different skills together to work harmoniously in pursuit of a common goal – to produce the best meal possible, without curbing the creativeness that using exceptional top-quality produce brings. Over the years, I have finally found my own personal language, my own form of expression. My wife, Anni, works in the dining room and I work in the kitchen of our country house of charm, which was once a warehouse built in 1836. Since 2000, we have been striving to achieve a fresh, seasonal and inventive cuisine rooted in this very region. An intellectual construct which is aesthetically pleasing – in short, a type of architecture.’


What was your most moving culinary experience?
A dinner at Thomas Keller’s Per Se restaurant, where we were also able, in the same building, the Time Warner Center in New York, to watch a Japanese meal being prepared live by chef Masa. Two extraordinary experiences.

The most amusing kitchen incident you ever witnessed?
More than an incident, an experience. I always really enjoy giving cookery classes. I am thrilled to pass on my passion and to share a moment with other people.

Your best piece of advice for amateur chefs?
Cook with passion and pleasure. Don’t try anything new if you want to be sure that your friends have a good time and that it is a successful evening.