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.
My father used to cook a great deal as a hobby. Every Tuesday it was linguini and clams. Saturday it was Vichyssoise. In the winter, he would prepare a Mediterranean fish stew. These are strong memories that informed my professional development. When I decided to become a professional, I started to work in hotels and restaurants--it was never anything else for me. I had a lot of rejection at first when I was seeking work--around 40 or 50 rejection letters--but then I got a job as a breakfast cook in northern Ontario and was immediately promoted.
I love farmers markets and butcher shops. I also have a friend who runs what I call, “a cheese circus.” The food terminals are great, too. And naturally I am inspired by seasons: the first rhubarb, for example, or the first strawberries.
What was your most moving culinary experience? I was very young, about nine years old, and we were living in Newfoundland. (I left there at age nineteen.) Eating lobsters a half hour after catching them. I can still bring the flavor to mind.
The most amusing kitchen incident you ever witnessed? It’s funny now, but it wasn’t then. At the Wedgewood Hotel, in Vancouver, New Year’s Eve. A friend and I were very engaged in the work--about 300 side plates, we were way ahead, about an hour ahead, going full tilt. So we finish and go down the hallway to bring the food to the waitstaff. I don’t know how it happened, but the cart veered, and the water main cracked, and 297 plates broke. Pure panic.
Your best piece of advice for amateur chefs? The biggest mistake is not to taste everything. I would also suggest that one read--you can teach ourself. Do your research. Don’t take anything for granted. Pay attention to what you’re eating!
Canada
