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.
‘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.
Switzerland
