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.
I became a chef out of a sheer love of eating. When I was a child I would delight in eating food from the farm and savouring my mother’s Sunday cooking.
I studied at the Hotel Management School in Saint-Nazaire, and then spent two summer seasons on the coast of Brittany. Thereafter I went on to further my training in Rennes, with Marc Tizon, who inspired me to become a chef. I joined Bernard Loiseau’s team on 15 March 1982, at the age of 20. From that time on it’s as if I lost the key to the door as I remained within the walls of that fine restaurant...
I learnt just how important it is to have top quality produce. I also learnt about perfecting cooking times, the power of taste, as well as the need to work with producers in order to drive up standards.
I took charge of the kitchens at La Côte d'Or in 2003. Our Relais & Châteaux was rechristened Relais Bernard Loiseau in his honour.
Each sitting is a time for excitement. I love creating what I call my "gourmandises": little tartines or tiny spoonfuls, placed on the corner of the plate, with powerful flavours which add a touch of originality to the dish.
What was your most moving culinary experience? The dinner I had with two giants of French cuisine: Bernard Loiseau and Paul Bocuse, at Monsieur Paul, dressed in chef’s garb, amongst his customers.
The most amusing kitchen incident you ever witnessed? When a rather distracted waiter asked a customer how he would like his chuck steak done. Now that’s a cut of meat which needs to stew for about 30 hours on a low heat!
Your best piece of advice for amateur chefs? Select your ingredients with care, and never be anxious when you create a dish, enjoy yourself. You should also enjoy going to the market.
France
