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 mother had a grocery shop in Chalon-sur-Saône. She was the one who taught me the real flavour of produce. After a few years as an apprentice at the Royal Hôtel in Chalon and a trainee placement at the Pavillon Henri IV in Saint-Germain-en-Laye, I arrived in Switzerland in 1964. I joined the Buffet de la Gare in Vallorbe run by M. Wegmann, where I met his daughter, Ruth, who became my wife in 1967 during a season at the Mont-Cervin in Zermatt. After 22 years at the Hôtel de Ville in Echallens, we set ourselves a new challenge. In 1989 we bought and did up an old mansion in Vufflens-le-Château. From then on, it was dedicated to the happiness of our guests under the name of “L’Ermitage”. Over the course of time, we’ve been joined by Nathalie, Isabelle and Guy, all three graduates of the Hotel Management School in Lausanne. With my son Guy, and my daughter Isabelle in the patisserie, we channel all our energy into showcasing local products, seafood and other produce from further afield.
What was your most moving culinary experience? My first family outing to Henri Large’s Lion d’Or restaurant in Cologny, in 1965. It was like an electric shock.
The most amusing kitchen incident you ever witnessed? When we’d just made a fair quantity of vanilla ice-cream, we were extremely surprised to detect a strong smell of truffles. The eggs had been stored near the truffles and had absorbed their smell. But that ice-cream stayed on the menu!
Your best piece of advice for amateur chefs? Respect fresh produce and don’t mess about with it.
Switzerland
