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.
The French Laundry Restaurant of a Grand Chef Relais & Châteaux in the country
6640 Washington Street Yountville - California 94599 United States Tel. : + 1 707 944 2380 Fax : + 1 707 944 1974
E-mail : laundry@relaischateaux.com Owner : Thomas Keller Maître de Maison : Nicolas Fanucci
Grands Chefs Relais & Châteaux : Thomas Keller et Timothy Hollingsworth
Weekly closing: Lunch from Monday to Thursday Annual closing: 3 weeks in January and 10 days in July
My route to enchantment through California’s wine country, lasting 5 days and 4 nights, from $1,470*
GIFT CERTIFICATES
A new way of saying thank you or rewarding someone, Offer a Gift Certificate valid at The French Laundry
Thomas Keller’s technique has become so famous that Pixar studios called upon his expertise when making the film Ratatouille. You may not get a chance to taste it in his restaurant “The French Laundry” but the revisited ratatouille served at the end of the film is his invention. At the heart of Napa Valley, this chef, who also wows New York with his Per Se restaurant, has created one of the best tables in California. Working closely with Chef de Cuisine Timothy Hollingsworth and the best producers in the region, he and his team concoct voluntarily minimalist dishes, where products such as oysters and truffles are savoured in a series of scripted mouthfuls. The idea behind this “sequencing” of the meal is to multiply the surprises, in a restaurant that renews its menu… every day. Don’t be surprised by the freshness that bursts in your mouth: the herbs and vegetables are straight from the garden.
United States
