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.
I came to cooking after 10 years of working alongside my husband Angelo, who had owned, since 1970, a starred restaurant at Borgomanero. When we bought Al Sorriso, I found myself in the kitchens by happenstance as our chef suddenly returned to Switzerland in 1981.
I very quickly became passionate about cooking and through working I started to feel the desire to express myself more fully. I had studied for a university degree but I had never had any cookery classes nor any training in a restaurant. As I had a family to look after I had to learn under my own steam by immersing myself in the literature.
My friends provided encouragement, especially the Swiss chef Angelo Conti Rossini. During my early experiences as a customer of Frédy Girardet, Georges Blanc,, Bernard Pacaud and Jacques Pic, I discovered that truly passionate chefs could turn cuisine into a veritable art.
We won one, then two and finally three stars as well as several international awards. But joining Relais & Châteaux has introduced us to a new world.
My cuisine is traditional, reinvented for its times, with a close eye on how modern tastes are changing.
What was your most moving culinary experience? At Frédy Girardet’s restaurant: my first meal at a very grand restaurant, I was blown away!
The most amusing kitchen incident you ever witnessed? During a dinner, we were very busy in the kitchen, the restaurant was full, there was a lot of pressure. My husband was insisting that we quickly had to serve a particular table... So the inevitable happened. Instead of covering the pigeon, the sauce for the main dish ended up coursing down my husband’s jacket!
Your best piece of advice for amateur chefs? Cook with passion, a clear head, humility, perseverance and respect for your guests.
Italy
