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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.
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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.
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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.
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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.

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Restaurant Pierre Orsi.

Restaurant of a Grand Chef Relais & Châteaux in town. France,Lyon

Pierre Orsi

Chef
Restaurant Pierre Orsi Lyon 69006

I was the son of a hotelier and restaurateur and not a very good pupil so I was sent quite young on an apprenticeship some kilometres away from the family restaurant, to a man called... Bocuse. Son Paul had just taken over from his father Georges in the kitchens. There were four of us as apprentices including Jacky Marguin and Roger Jaloux.
The demands, the perfection, the sureness of touch, the rigour of Monsieur Paul motivated us and gave us the courage to continue in this profession. It was a very demanding apprenticeship but it stood us in good standing for our career.
My cuisine is traditional and I use very high quality produce.


What was your most moving culinary experience?
A lunch at the Pot au Feu in Asnières, with Michel Guérard who was waiting out in the street for Jean Banchet, Jacky Marguin and me. His sea bass and scallops, cooked in an oval oven dish, and his feuillantine with caramelised pears blew us away. As did Michel Guérard himself, who is an indefatigable storyteller and kept us company for a good part of the afternoon.

The most amusing kitchen incident you ever witnessed?
In the 80s, a customer called for me to come to the dining room to tell me that he found his dessert bizarre: he had been served caramelised floating island in crème anglaise. When I got back to the kitchen I tasted it and discovered to my horror that the crème anglaise was really a beurre blanc and the caramel was salty as salt had been put in instead of sugar by mistake and the crème anglaise had swapped places with the beurre blanc. It really wasn’t very good at all. You can laugh about it now, but at the time...

Your best piece of advice for amateur chefs?
Enjoy time with your family, and just have a single dish …