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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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Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
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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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Zazu.

Restaurant of a Grand Chef Relais & Châteaux in town. Ecuador,Quito

Rafael Perez Cambana

Chef
Zazu Quito

‘Being open to the world - in culinary arts naturally, but not only, is my general rule of thumb. When I worked in Miami, at the Mandarin Oriental Turnberry Island Resort and Club, and then at Little Palm Island Resort and Spa, the guests there, who were connoisseurs and well-versed in all food cultures, opened up new horizons for me: the latest techniques, lesser-known ingredients… Today, I am still fired by this curiosity and love my profession. So I am keen on exploring with my guests new territories through world cuisine with its influences from here and abroad, from past and present. At Zazu, tuna sashimi spiced with chili pepper, yuzu-marinated fish ceviche, porcini, shiitake and Portobello mushroom risotto with balsamic vinegar foam… allow you to travel, without ever leaving your seat. A whole new experience.’


What was your most moving culinary experience?
Watching my grandmother cook our family meals every weekend. Her nearest and dearest showed absolutely no interest or understanding and yet she kept her passion alight by continuing to prepare feasts for us. These were great moments of happiness indeed.

What was the most amusing kitchen incident you ever witnessed?
One day, by mistake, one of my cooks absentmindedly put his foot into a container of boiling oil that had just been taken out of the deep fryer. Fortunately, it happened so quickly that he didn't feel a thing!

Your best piece of advice for amateur chefs?
If they want to pursue their cooking further and make a profession of it, they should think long and hard before doing so. It is a tough job which requires huge enthusiasm.