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.
The art of giving Relais & Châteaux with our Gift vouchers and Gift boxes Lys. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.
Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region. Our TV Channel See our thematic videos
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.
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.
Weekly closing: Gourmet restaurant: Monday and Sunday. Annual closing: Hotel: from January 2nd to 15th. Gourmet restaurant: from January 1st to 17th and from 18th July to 9th August.
Nils Henkel : Originally the decision to become a chef was, for me, based on pure reason. After my first encounter with starred cuisine, however, I was hooked and wanted to cook on that level. So my profession rapidly became a vocation.
I did my training in a rather solid, small restaurant. That’s where I learned above all to prepare fresh products. At the Landhaus Scherrer in Hamburg, I cooked for the first time in a starred kitchen. After a few other appointments, my dream came true in 1997 when I started as sous chef in Dieter Müller’s team. In 2004 I became a fully fledged executive chef, and in 2008, Dieter Müller handed over the complete management of his restaurant to me. I am particularly proud and pleased that, after taking over, I succeeded in maintaining the 3 stars, which the restaurant has held since 1997.
My style of cuisine is, in principle, French, although I like to draw on Asian and avant-garde elements. I appreciate in particular Mediterranean aromas. For me, the guests’ enjoyment is always paramount. The harmonious composition of a menu is important and guests should not be overstretched by having to try and follow the chef’s reflections.
What was your most moving culinary experience? Nils Henkel : A wonderful meal at Louis XV in Monaco, an experience I would hate to have missed, as well as an excellent tajine which I was invited to partake of by a Moroccan family in Fez.
The most amusing kitchen incident you ever witnessed? Nils Henkel : Difficult to say, we normally have a good atmosphere and lots of fun in the kitchen.
Your best piece of advice for amateur chefs? Nils Henkel : Never take shortcuts with products – good quality is the foundation for a great meal.
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