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.
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.
France
