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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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The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.
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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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Relais & Châteaux counts more than 400 gourmet restaurants or luxury hotels in 50 countries all over the world.

Restaurant Jean Sulpice
Grands Chefs Relais & Châteaux Restaurant of a Grand Chef Relais & Châteaux in the mountains
The restaurant Jean Sulpice is located right at the heart of the Trois Vallées ski area, in Val Thorens. Sports lovers can ski there from Méribel, Courchevel and Les Ménuires, and enjoy privileged panoramic views over the mountain peaks. Grand Chef Jean Sulpice is an active skier and loves these mountains – he pays tribute to them daily with a cuisine which draws its inspiration directly from the terroir. He has assembled an enthusiastic team around him and his wife and sommelier, Magali, and they work to coax the best out of the flavours of the high mountain pastures and regional ingredients with dishes such as mousse of Beaufort cheese with mountain herbs and flowers, velouté of chestnuts with a parmesan and grated truffle chaud-froid, and mountain honey served with an antesite-flavoured apple in a meringue shell. Jean Sulpice also adds a modern twist to mountain plants, particularly wild wood sorrel known as oxalis. ...Read more
France, Val Thorens