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.
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.
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
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.
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.
I started off by studying international management so that I could travel and develop as a person, and rebelled against what might have seemed to be my natural destiny. But I’d spent my entire childhood with cooking. After proving myself in other domains, more specifically in the luxury and craft trades, in 1992 I decided to come back to the kitchen and train.
My father had always hoped that one day I would take over the business. I was aware that to succeed my grandfather and my father, two pillars of French gastronomy, wasn’t going to be an easy task.
In 1998, my husband and I took over the management of Pic on my brother’s departure. In 2001, Pudlo France elected me chef of the year. This was the first time I had been recognised by a food guide and was a high point in my career. In 2007, came the finishing touch with three Michelin stars.
My cuisine, I would say, is simple and sophisticated. I attach supreme importance to getting the flavours just right.
What was your most moving culinary experience? Michel Bras’ fine tart with cep mushrooms which I tasted some years ago.
The most amusing kitchen incident you ever witnessed? My father is crazy about rugby and he passed this on to me. During the last world cup I enthusiastically followed the birth of ‘Chabal-mania’, brimming with pride for this man from Valence who had attracted great attention all over the world. As a kind of tribute, I had a kitchen overall embroidered with his name and our logo and waited for him to visit so I could present him with it. One day, on the occasion of an unexpected visit, my husband discreetly accompanied him into the kitchen. I hadn’t seen him come in. I was wondering who that waiter was who had a very imposing physique! It was only when I looked up that I recognised Sébastien Chabal: to my great surprise, our national champion was gearing up to go out into the dining room with a tray...
Your best piece of advice for amateur chefs? Get up early on Saturday morning to go to the market and get up early on Sunday morning to be ready on time.
L’éducation de nos enfants passe aussi par la cuisine ! - on 19 Sep 2014 L’alimentation des enfants et des adolescents est un sujet d’actualité et qui concerne beaucoup de parents, souvent inquiets de voir leurs enfants choisir des aliments trop gras ou très sucrés, grignoter toute la journée, ou succomber aux modes alimentaires, pas [ … ]Lire la suite de cet article »
Le 7, mon bistrot chic à l’ombre des tilleuls. - on 12 Aug 2014 Le 7 est un lieu très important pour moi. Ouvert toute l’année, dans un décor plein d’humour et qui reprend les codes de la Nationale 7, l’itinéraire des gastronomades d’hier, il représente la cuisine dans ce qu’elle a de plus [ … ]Lire la suite de cet article »
La suite de mes recettes de sauces froides préférées. la sauce gribiche ! - on 6 Aug 2014 Pour accompagner les terrines de gibier ou la fameuse tête de veau !
Dans un bol, mélangez un jaune d’œuf avec une cuillère à soupe de moutarde. Fouettez sans arrêt en versant 25cl d’huile d’arachide lentement et régulièrement pour que la mayonnaise [ … ]Lire la suite de cet article »