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: The gourmet restaurant "La Rotonde" is open from Tuesday to Saturday, for dinner only. Brunch is served every Sunday at the "Pavillon de la Rotonde". Annual closing: From July 31st to August 30th.
‘My family, as it were, made me what I am. Starting with my uncle, who was a pastry chef and caterer. It wasn’t long before I started thoroughly enjoying the days I spent in his laboratory in Rambouillet. When the time came to choose my career, there was no doubt in my mind.
Jacques Maximin did the rest. After training in a variety of restaurants, each of which left an impression, my childhood friend welcomed me into his brigade at Le Negresco in Nice. A man with an explosive temperament, he was a true genius! If he wanted to create an outstanding menu, all he had to do was glance in the fridge. That was a lesson to me and helped me enormously in my career. He was appointed consultant to the Pavillon de la Rotonde, and offered me the opportunity to run its kitchens in 1993. What I was beginning to earn a reputation for were my classically-inspired dishes with a modern twist... These dishes also drove my own family history: marriage followed by two children, then my admission to the Relais & Châteaux Association with, as its high point, the Grand Chefs’ Dinner at Versailles. That was a truly memorable experience!
What was your most moving culinary experience? The first major restaurant I ever knew. When I was training in Paris, our boss invited us, for our Christmas Dinner, to François Clerc’s La Vieille Fontaine. Its impeccable, ceremonious service remains etched in my memory.
The most amusing kitchen incident you ever witnessed? I remember straining a stock through two sieves, but... forgot the saucepan to collect the precious liquid. The whole lot poured all over the floor.
Your best piece of advice for amateur chefs? Make it simple and good.
France
