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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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La Pyramide.

Restaurant of a Grand Chef Relais & Châteaux and hotel in town. France,Vienne

Patrick Henriroux

La Pyramide Vienne 38200

I’m the son of farmers from Haute-Saône. I first became interested in cooking at the age of 10, with my uncle who’d worked at Le Négresco and who went on to become a cookery teacher in Luxeuil-les-Bains. He was the one who taught me high standards and the love of good things.

Reopening the Pyramide in 1989, which had been made famous by Fernand Point, was a challenge I took up at the age of 29, somewhat rashly but with great enthusiasm and energy. The real success of the property has been down to my family and a loyal team from the very start.

Today, my cuisine is modern but still keeps faith with traditional produce, in particular vegetables from the Rhone valley.

What was your most moving culinary experience?
My first meal at Frédy Girardet’s in Crissier showed me that great cuisine was a total experience: reception, service, a smile and pleasantness. Not forgetting first-rate cuisine.

The most amusing kitchen incident you ever witnessed?
The day I almost killed my boss, Henri Aubrée, in the Château d’As in Beaume-les-Dames. He was a bit of a loud mouth, and a hefty bloke too. I threw a handful of Cayenne pepper onto the stove. He had a sudden allergic reaction and was left gasping for breath. Fortunately, it frightened us more than it hurt him.

Your best piece of advice for amateur chefs?
Make food that can be shared. With one-dish meals that everyone can enjoy.


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