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: Sunday and Monday (from June 1st to the end of September), Sunday evening and Monday (from October to the end of May) Annual closing: From January 1st to 12th and from August 10th to 27th.
My passion came from my family, from my grandparents’ trattoria. Even when I was tiny, I was determined to become a “grand chef" without any great idea of what that might mean.
My career started predictably in a hotel management school. But essentially I created myself, without the outside influence of other chefs. My cuisine is born of my own personal experience: it reflects my innermost feelings.
My career really started when I was 26, with my restaurant, “Ristorante Il Rigoletto” where I remain today. I continue to forge a path for myself there and now work with my son Federico who has joined me in the kitchens.
There are several events which have marked my career: the two Michelin stars and acceptance into the Relais & Châteaux family were particularly high points. And, more recently, the publication of my first book “Sinfonie del Rigoletto” was particularly satisfying.
In a profession which is very demanding and exhausting, it is your guests who give you the strength to carry on.
What was your most moving culinary experience? The preparation of a picnic on a fine lawn, with tasty titbits and real friends!
The most amusing kitchen incident you ever witnessed? Once someone in the kitchens dropped a bottle of essence of mustard. We all made a dash for it, tears in our eyes.
Your best piece of advice for amateur chefs? Quietly cooking natural food for one’s family with respect for tradition.
Italy
