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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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Restaurant Sant Pau.

Restaurant of a Grand Chef Relais & Châteaux in town. Japan,Tokyo

Carme Ruscalleda & Yosuke Okazaki

Chef
Restaurant Sant Pau Tokyo 103-0027

I learnt my craft growing up in a family of farmers and shopkeepers whose values were based on the importance of high-quality work and ingredients, and those values are still with me today.

When I decided to open the Sant Pau, I did it because of my determination to use top-quality ingredients and combine them creatively. These are the values that have underpinned my husband Toni Balam's and my work since the day we opened. Working rigorously and respectfully has enabled us to achieve our most important objectives.
My cooking is inspired by Catalan recipes based on ingredients from the Maresme region. I try to cook modern, creative Catalan dishes.


What was your most moving culinary experience?
I used to watch the little birds splashing in the tin dishes in my grandparents’ house when I was a little girl... Now that I'm an adult, I'm often attracted to exotic dishes made with innovative ingredients.

The most amusing kitchen incident you ever witnessed?
Some Catalans had promised a book by “La Ruscadella” to a young Russian man who was passionate about fine food. The young man kept asking if it really was a book of Ruscadella. Apparently, he was finding it hard to believe. The mystery was solved once he had received the book, when he realised it was a book about Catalan cookery (in Russian, ruscadella means Russian meal).

Your best piece of advice for amateur chefs?
My advice is for the guests who sit down at the table on Sundays: to the ladies and gentlemen who have enjoyed this unique meal, when you get to the coffee, stand up and applaud the chef: give her a standing ovation, in fact. You can’t put a price on a family meal!