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: Hotel: Monday and Tuesday (from November 15th to March 30th). Gourmet restaurant: Monday and Tuesday (from September 1st to June 30th); Monday, Tuesday noon and Thursday noon (July and August). Annual closing: From November 14th to December 16th
In 1850, my great grandparents took over a grocer’s and inn on the route to Santiago de Compostela. My parents Bernard and Jeanne transformed this family inn into a hotel restaurant with a reputation as a place to stay and to dine.
From a very early age I was brought up in this atmosphere, and as a matter of course, after Hotel Management School in Toulouse and about ten years travelling between restaurants across France and Europe, my wife, my brother Jacques and I took over what was to become Relais & Châteaux - Relais de la Poste.
I am passionate about my native region of the Landes, its traditions, its culture, its lakes and its forests, as I am of the Atlantic Ocean and its wide open spaces. They all influence my cuisine which is one of diversity, as it draws on all the different produce from this area.
What was your most moving culinary experience? I was 11 years old when I first tasted, at home with the family, an ortolan. The fragrance which enveloped the kitchen, the “music” of it cooking in the pan, the ceremony surrounding it, the solemnity of it being served, all created a magic moment.
The most amusing kitchen incident you ever witnessed? I had sent a young commis chef to the greenhouse to pick some flat parsley. I can still see my mother’s face when she saw him return with a large handful of geranium shoots which had been overwintering in the space next to the parsley.
Your best piece of advice for amateur chefs? Cook very simply with produce that is exceedingly fresh.
France
