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 discovered a passion for cuisine during my childhood in Rochefort Sur Mer, when I would spend summer holidays with my uncle who was a chef. He let me help in all the preparation of food: stuffing, raviolis, cakes… I would dream of only one thing, going home and trying out the same recipes for my parents.
When I was about 15, I decided to go to hotel management school. When I finished my studies, I went off to work for seasons in a number of fine restaurants. Such as Le Laurent in Paris, Fitz Roy in Val Thorens, Castel Novel in Varetz, Le Toiny in St Barth and, finally, Leï Mouscardin in St Tropez. These last two restaurants taught me to use top quality ingredients with respect and rigour.
In 2007, my former chef suggested that I take over his job at Le Toiny and that was my first experience as a chef. I was able to express myself through a cuisine very close to my roots, blended with exquisite local flavours, fresh, exotic and bursting with taste.
What was your most moving culinary experience? A gâteau of Savoy cabbage with foie gras and braised truffle. I discovered this dish at Laurent Tarridec’s restaurant. You just can’t beat it for simplicity and flavour.
The most amusing kitchen incident you ever witnessed? A power cut right in the middle of a sitting, which forced us to kit ourselves out with candles and torches to serve the dinner. It was a memorable evening in Saint Barthélémy and also quite a festive occasion… despite it all!
Your best piece of advice for amateur chefs? Find ingredients which inspire you and which you enjoy cooking for other people.
French West Indies
