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 Gift vouchers and Gift boxes Lys. 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.
When I was about 16, I had to make a choice: sport or cooking. So I chose both as I need the two to feel balanced. I played rugby and boxed at the same time as I did other things.
After training in the classic way, I took up my first post at as second chef at the age of 23 at Le Clos Longchamp Paris. Then I went to Toulouse to Toulousy. Then I was attracted by a special place: Saint Emilion, at Château Grand Barrail, which was quite a challenge. I left after 5 years with a MOF (Best Worker in France) title to spend some time in the Périgord, another challenge. We won our first star after 7 months, with a gold-plated team.
Since 2003, I have been combining the posts of chef and director at Plaisance. I am at the helm of a magnificent “ship”. I also have my wife who helps me. And, since quite recently, my son: these two ‘will of the wisps’ have given my life new meaning. I have a solid team, and I have my friends, without whom I would be nothing.
What was your most moving culinary experience? All the time I have spent in restaurants, both big and small, meeting those who are responsible for the cooking and who live passionately for it.
The most amusing kitchen incident you ever witnessed? Once during a promotional event in Singapore, I ended the week with half a grill, 2 gas jets, a portable electric induction cooker hob – the cooker and electric hob were out of order as were the ovens. That’s all I had left to prepare food for 50 guests for lunch and dinner!
Your best piece of advice for amateur chefs? It’s not so much the dishes we eat that remain in our minds but the people we eat them with. Conversation, humour, children around the place: that’s what makes a meal unforgettable.
France
