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 December 27th to January 4th, from January 31st to February 4th, from April 26th to 30th and from July 31th to August 30th.
If I hadn’t done the aptitude test back then at the employment office, who knows whether I would be a chef today. At that time the test confirmed that my talents meant that I was pre-destined to learn this profession. And already back then I decided to try and become a really good chef.
During my career what made the greatest impression on me was my time with Jörg Müller on Sylt and with Harald Wohlfahrt in the Restaurant Schwarzwaldstube. Even today Harald Wohlfahrt is a shining example for me with his discipline and his consistency.
I would describe my cuisine as modern French cuisine with various other influences. In the meantime, we have received several awards which delight and motivate us. But what still gives me goose pimples today is the joy and thanks of our guests.
What was your most moving culinary experience? An unforgettable dinner with Alain Passard at the Restaurant L´Arpège in Paris.
The most amusing kitchen incident you ever witnessed? One day in la vie: we had a camera team in the kitchen and the stove stopped working – if you don’t see the funny side, you go under.
Your best piece of advice for amateur chefs? Rather a poor chef with excellent products than an excellent chef with poor products.
Germany
La Vie
