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.
E-mail : spondi@relaischateaux.com Website : http://www.spondi.gr Owner: Apostolos Trastelis Maîtres de Maison: Evripidis Apostolidis and Christian Potelle
Grand Chef Relais & Châteaux: Arnaud Bignon
Annual closing: 4 days during Greek Easter and 10 days mid-August.
I owe my love of cooking to my mother, but it was in my grandfather's garden that I learnt to value really fine ingredients.
I took a vocational baccalauréat and worked first at the Drouant and then at the Montparnasse 25, in Alain Ducasse’s restaurant and at the Bristol before I took over the kitchens at the Spondi in Athens.
What I learnt from all these experiences was the importance of rigour, aiming for perfection, respecting your ingredients and working as a team.
The people I met who were most important to me were Louis Grondard and Yannick Alleno at the Drouant, and Eric Fréchon at the Bristol. They all helped me to really hone my skills.
The other highlights of my career were being awarded my second Michelin star and meeting Christian Le Squer at Ledoyen.
My cooking is light but flavoursome, very visual, with some unusual but carefully controlled combinations.
What was your most moving culinary experience? A Jerusalem artichoke/parsnip chervil consommé with ravioli at Alain Passard’s: a gorgeous aroma and superb colour that I’ve never forgotten.
The most amusing kitchen incident you ever witnessed? There was a power cut in the neighbourhood during a sitting at the Drouant and we had to finish it by candlelight. I can laugh about it now, but it was very difficult at the time because the extractor fans stopped working and the heat was almost unbearable.
Your best piece of advice for amateur chefs? Enjoy yourself, don’t follow recipe books to the letter and use your imagination.
Greece
