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.
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
Hostellerie de Plaisance
