Close Close
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.
Fermer fermer
The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. 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.

Beneficiary of a CRÉATION gift? Beneficiary of a LYS offer?

Close Close
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
 
 
Close Close
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.
Close Close
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.

Print this page Send this page to a friend

Grand Hôtel du Lion d’Or.

Restaurant of a Grand Chef Relais & Châteaux and hotel in town. France,Romorantin-Lanthenay

Didier Clément

Chef
Grand Hôtel du Lion d’Or Romorantin-Lanthenay 41200

I come from near the banks of the River Loire. My childhood was punctuated by fishing, fruit picking, and walks in the forest. I started cooking when I was 16 and from the very first day when I found myself surrounded by a complete kitchen team, I immediately knew I was in the right place.

I was lucky to serve my apprenticeship under Jean Guinot, who passed on to me a liking for what is beautiful and good. After spending some time in major properties like Taillevent, Ledoyen and the Oasis, love led me to Romorantin, in 1980. Since then I’ve been interpreting the culinary and cultural heritage of my region, in particular through the rediscovery of forgotten produce, spices, wild herbs, mushrooms and wild fruit.

What matters to me is enhancing the value of simple produce by revealing how truly amazing it is. Our region was very much influenced by the Renaissance. At that period people were receptive to other influences: they opened their windows. Encounters and travel can also influence my cooking. I like drifting…


What was your most moving culinary experience?
At a lunch at Joël Robuchon’s on rue de Longchamp, before he had his third star, I remember langoustine ravioli that boasted elegant, perfect balance.

The most amusing kitchen incident you ever witnessed?
When the President of the Republic was visiting a Loire château, they neglected to tell me that we also had to provide food for the President’s security staff. I had to improvise lunch for 40 people starting from a fillet of beef!

Your best piece of advice for amateur chefs?
Draw your inspiration from your local market and cook with your friends.


Hotel
Check-in date



Central reservation office (United States)

1 800 735 2478

Calling from another country ? Click here