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’m completely self-taught. I only knew other kitchens as a customer, which is a nice position to be in.
It was my curiosity that led me to become one of the best – and best-known – chefs in Austria, my determination to perfect my skills continually, and my creativity. Creativity has always played an important part in my family, and it’s a tradition that goes back a long way, whether it’s been painting, writing or cooking: we have always needed to express our artistic side very clearly.
When I opened the Taubenkobel with my wife Eveline in 1984, we agreed that the one who was the best cook should be in the kitchen, whilst the one who was most charming in terms of dealing with customers would take care of things front-of-house. It was a close-run thing, but looking back, I think it was the right decision.
The recognition we get from our customers on a daily basis and the awards we get from the critics, such as our two Michelin stars, are what stimulate me and my team and encourage us to keep working.
My cooking is rooted in the local area and its produce: it's authentic cooking and it evolves in a way that's open-minded, intelligent and spontaneous.
What was your most moving culinary experience? There are so many emotions involved in fine food and they spark a whole array of feelings, whether it's a fresh grilled fish at the seaside, a successful evening in a three-star restaurant or just a good meal with friends.
The most amusing kitchen incident you ever witnessed? Looking back, and I’m absolutely clear about this, it must be the evening we had a power cut when the restaurant was fully booked. We had to serve our guests an improvised “energy-free” menu by candlelight - an unforgettable experience.
Your best piece of advice for amateur chefs? Cook what you know, and if you haven’t got to grips with a particular dish yet, keep trying it out until you’ve mastered it – but preferably not on your guests!
Austria
Taubenkobel
