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: Monday and Tuesday (from December to April) Annual closing: First 3 weeks of January and from mid-November to the beginning of December.
I developed a passion for cooking very young thanks to my father who shared with me the kitchens of Le Bateau Ivre at the weekend when I was in High School. He taught me about the flavours of different produce and about simple and authentic cuisine.
When I was 17, I went to serve as an apprentice with a number of fine restaurants: La Bonne Auberge of the Rostang family in Sassenage, Le Café de Paris in Biarritz, Le Lion d’Or in Geneva, Le Moulin de Mougins, La Réserve de Beaulieu, Les Santons in Grimaud. Then I returned to the family home, at Le Bourget du Lac in the summer and Courchevel in the winter.
I continued to work with my father for some time. He taught me rigour and mostly especially how to enjoy the profession. Then he stood aside and left me to swim alone with total confidence. I am very grateful to him for that.
Nowadays, my cuisine emphasises fine produce served with fine sauces and light jus designed to complement it.
What was your most moving culinary experience? When my father took me to Pierre Laporte’s Le Café de Paris in Biarritz, to start my apprenticeship, we had a superb meal which I found very exciting.
The most amusing kitchen incident you ever witnessed? One day, when we had aleady started to serve the meal, all the tables next to the window stopped eating. When we came in from the kitchen we were sure that something had gone wrong. In fact, it was only the sight of a very amorous couple that had stopped the guests from concentrating on their food.
Your best piece of advice for amateur chefs? Choose the best of produce, prepare it simply and enjoy it in good company.
France
Ombremont
