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.
As a child, I used to wake up to the smell of fresh bread every day when my father took it out of the oven in the family bakery. My mother was an excellent cook and gave me a taste for good, simple food as well as inculcating me with two key principles: rigour and simplicity.
After training for 10 years in Paris and Switzerland, particularly with Alain Senderens at the Archestrate and Hans Stücki at the Bruderholz in Basel, my wife Andrea and I took over an old café and boarding house opposite the station in Noirmont, the village in the Jura where I was born.
We later renovated the old farmhouse and I have been a Grand Chef Relais & Châteaux since 1997. After a lot of self-sacrifice, we were awarded two Michelin stars.
Local produce is really important in my cooking: its freshness is all about the place we live in. I pay just as much attention to simple ingredients as I do to luxury ones.
What was your most moving culinary experience? Discovering the extraordinarily diverse range of ingredients available in the market halls in Paris: a wealth of freshness and variety.
Your best piece of advice for amateur chefs? Choose local produce to guarantee authenticity and freshness.
Dress your dishes simply so that you don’t feel overwhelmed when you come to serve.
Select your wines first, and then build your menu around them.
Switzerland
