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: Monday evening (from November to March), Tuesday (from September 20th to June 30th) Annual closing: From January 5th to 29th and from November 20th to December 22nd
I grew up within the family business and cuisine has always been part of my life. I am of the fourth generation of the Arrambide family. I was awarded my BEP and CAP at the vocational secondary school in Biarritz. The main stages of my career were at Les Jardins de l’Opéra in Toulouse, Le Carré des Feuillants and Fauchon in Paris, Le Jardin des Sens in Montpellier.
All these restaurants share the same values: rigour, respect, a sense of organisation. There I gained in experience, became more open-minded, discovered new skills, new produce and another approach to organisation in the workplace.
It was my first employment contract with Fauchon and my first experience as a pastry chef that launched my career. The 3rd star won by the Pourcel brothers in MONTPELLIER left an impression on me: at that time I was part of their team. My return to the family business in 2000 and a second star in 2008 were decisive moments.
I became chef de cuisine quite naturally, just by returning to the family business. And my proudest moment was winning, in 2008, a second star back, having won it the first time in 2002.
I try my hand at a cuisine of natural produce and use my skills and creativity to give it my own personal touch. I am very attached to the terroir and the traditions of the Basque country, but also cast my gaze more widely.
What was your most moving culinary experience? A meal with Arzak, a friend of my father and someone who has played an important role in renewing Spanish Basque cuisine.
The most amusing kitchen incident you ever witnessed? One evening, one of my waiters came to see me in the kitchens, telling me that two “sales rep-like” gentlemen had eaten in the restaurant and wanted to meet me to talk about it. The two gentlemen then introduced themselves as the director and the inspector of the Michelin guide!
Your best piece of advice for amateur chefs? Cook what you like best!
France
Les Pyrénées
