Close Close
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.
Fermer fermer
The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.

Beneficiary of a CRÉATION gift? Beneficiary of a LYS offer?

Close Close
Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
Our TV Channel
See our thematic videos
 
 
Close Close
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.
Close Close
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.

Print this page Send this page to a friend

Al Sorriso.

Restaurant of a Grand Chef Relais & Châteaux and hotel in a village. Italy,Soriso

Luisa Marelli Valazza

Chef
Al Sorriso Soriso I-28018

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.


Central reservation office (United States)

1 800 735 2478

Calling from another country ? Click here