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.
E-mail : reymond@relaischateaux.com Owners: Jacques and Kathy Reymond Maîtres de Maison: Nathalie Reymond and Gareth Burnett Grand Chef Relais & Châteaux: Jacques Reymond
Weekly closing: Sunday and Monday Annual closing: From December 24th to January 7th.
As a boy I wanted to be a vet. My parents had a little café in the French countryside and I had to help my father who hated being in the kitchen.I became a chef because I was convinced that there was more to it than egg mayonnaise and tinned spinach.
I went to Hotel Management School in Nice, and then I travelled (England, Brazil, Spain, Paris) and spent time in prestigious restaurants (L’Oustau de Baumanière and La Verniaz). I went back to take over the family restaurant for four years and during that time I won a Michelin star. What has marked me the most: discovering a whole variety of different cuisines and cultures. My most memorable experience was in the Amazon Basin with its produce and its magic.
In 1983, I moved to Australia with my wife and my two daughters. One day I spotted a villa near our apartments called “Allison’s” and I fell in love with it. In 1993, I managed to buy it and turn it into a restaurant: Jacques Reymond.
My cuisine changes by osmosis with my life. My years of experience have enabled me to push the boundaries of fusion cuisine.
What was your most moving culinary experience? In 1980, a dinner at Girardet’s restaurant in Crissier: I found it hard to believe that dishes which looked so simple in appearance could taste so good. That a restaurant with such an incredible reputation could have such a basic décor. That such a famous chef could be so modest. Simply marvellous.
The most amusing kitchen incident you ever witnessed? When I was working as chef at the Tropical Hotel in Manaus (Brazil), I had a 6-month-old pet jaguar weighing 50 kilos. One day he escaped from his cage near the swimming pool restaurant and promptly turned his attention to polishing off the luncheon buffet. Some terrified guests dived into the pool and others ran off as fast as their legs would carry them...
Your best piece of advice for amateur chefs? Buy kitchen appliances that save you time and energy. The real chore in the kitchen is the washing up. Everything else is pure pleasure!
Australia
