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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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Restaurant Guy Lassausaie.

Restaurant of a Grand Chef Relais & Châteaux in the country. France,Chasselay

Guy Lassausaie

Chef
Restaurant Guy Lassausaie Chasselay 69380

‘The family restaurant, founded in 1906 by my great-grandfather in Chasselay, near Lyon, right next to the Beaujolais, had already seen three generations of Lassausaie in the kitchens. My destiny had been thoroughly mapped out... or almost. When I left hotel school, I headed in the direction of serving in the dining room. However, after a life-changing experience at La Pyramide in Vienne, I decided I would rather be making the music. This I did at L’Oasis in La Napoule, before coming back to my native land and the family restaurant.
Since that time, now almost 30 years ago, and sporting the title of Best Worker of France, I have championed a very personal kind of cuisine rooted in my classical training, my love for the cuisine of the Lyon region and my travels abroad. My dishes draw on many different influences and combine the traditional and the modern, the sophisticated and down-to-earth, cuisine from this country and from abroad. They can be sampled in the restaurant or bought from the shop next to it. This means people can continue to enjoy a gourmet experience in their own homes.’


What was your most moving culinary experience?
Without doubt, a meal I had at Madame Point’s restaurant. I was incredibly impressed both by the woman herself and by the speciality of the house, Gâteau Marjolaine. It was a thrilling occasion that I remember to this day.

The most amusing kitchen incident you ever witnessed?
During a gourmet week in Montevideo (Uruguay), the entire brigade that had been assigned to me left at the beginning of the first service. Fortunately we were able to scramble a team, with the help of chefs from the town and particularly of the translator who accompanied me, who on this occasion really filled the breach!

Your best piece of advice for amateur chefs?
Select top-quality ingredients and keep things simple.