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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.
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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.
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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.

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Restaurant & Hôtel Georges Wenger.

Restaurant of a Grand Chef Relais & Châteaux and hotel in the country. Switzerland,Le Noirmont

Georges Wenger

Chef
Restaurant & Hôtel Georges Wenger Le Noirmont CH-2340

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.


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