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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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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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Michel Rostang Restaurant.

Restaurant of a Grand Chef Relais & Châteaux in town. France,Paris

Michel Rostang

Chef
Michel Rostang Restaurant Paris 75017

I am the son, grandson and great-grandson of traditional chefs who loved their profession, and I have been following in the family footsteps for more than 30 years now. I was born 6 August 1948 in Pont de Beauvoisin in the Isère, trained at the hotel management school in Nice, then worked for Lasserre and Lucas Carton in Paris, and then Laporte in Biarritz, before coming back to the family restaurant in Sassenage from 1973 to 1978.

In August 1978, I opened my restaurant in Paris in the 17th arrondissement which won a first star in 1979, and then a second in 1980. On the wings of its success, in 1987 I opened an annex, the Bistrot d’à Côté Flaubert, adjoining the Restaurant Michel Rostang. Then came the Bistrot d’à Côté Villiers from 1988 to 2008, the Bistrot d’à Côté La Boutarde in Neuilly in 1989, Restaurant Dessirier (17th) specialising in sea food in 1996, L’Absinthe (1st) in 2004 and Jarrasse in Neuilly in 2006, and finally, in 2008, the French Brasserie in Dubai.


What was your most moving culinary experience?
In the 70s the cuisine of Alain Chapel: it was very modern and marked out the path I wanted to take.

The most amusing kitchen incident you ever witnessed?
Having lunch at a grand restaurant near Paris where the chef had a reputation for a temper. I became a witness despite myself: he had thrown out some guests and came to tell me it was because they found the lemon soufflé undercooked, and, therefore ‘hadn’t a clue’...

Your best piece of advice for amateur chefs?
Rather than follow the recipe to the letter... choose the very best seasonal produce and let your imagination guide you.


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