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: Gourmet restaurant: Monday and Tuesday (from November to May), Monday noon and Tuesday (from May to October) Annual closing: From November 14th to January 27th.
I was born with a passion for cooking in a family that’s been running restaurants for five generations. I grew up surrounded by ladles and saucepans.
I owe my first moving experiences to my father Carlo, though Roger Vergé, who taught me the secrets of good cooking and how to prepare foie gras, was my spiritual father.
In 1988 I went to Los Angeles and discovered a young, open-minded country. I put in bids for Italian products at prices that were unimaginable at home, and began to grasp what a great reputation in the world Italy has.
In spite of my wealth of experience, it's my own region and my own restaurant that give me the strength and energy I need to feed my creativity.
My philosophy in the kitchen: do your research, use your imagination and have fun.
What was your most moving culinary experience? Preparing a risotto alla Milanese for 5000 people. It was a vast open space with the kitchen on view. I had the feeling I was playing the leading role in a movie, with several television cameras filming me and projecting what I was doing onto vast screens... Quite an experience for an 18 year-old!
The most amusing kitchen incident you ever witnessed? One Saturday evening at the end of July, the restaurant was full and a storm blew up and knocked out the power. We had to move all our diners from the garden to the dining room, and cook everything over gas by candlelight! Actually it was a great success, largely thanks to our guests being very good-humoured!
Your best piece of advice for amateur chefs? Treat your guests honestly in every sense.
Italy
Il Sole di Ranco
