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.
The Relais & Châteaux chefs commit to protecting humanity’s biggest larder: the sea
According to international scientific experts, fish will disappear from our oceans sometime between 2040 and 2050. In Europe, 50% of seafood is consumed in restaurants.
In the face of the devastating levels of excessive fishing seeking to meet growing demand, the members of our international Association unanimously signed up to the following six commitments at the Relais & Châteaux congress on 17 November 2009:
1. The Relais & Châteaux members are aware of the problem of dwindling halieutic resources.
2. The Relais & Châteaux members are conscious of the role they can play in protecting resources as professional purchasers of seafood.
3. The Relais & Châteaux members undertake to procure sustainable seafood (stocks in good condition, sexually mature seafood, ocean-friendly fishing methods).
4. The Relais & Châteaux members undertake to communicate their choices to consumers (origin of proposed species…).
5. The Relais & Châteaux members undertake to no longer serve endangered species and to gradually remove them from their menus in the course of 2010.
6. Given the urgent situation concerning red tuna (Atlantic and Mediterranean), the Relais & Châteaux members undertake to no longer serve this species from 1 January 2010.
In this way the Relais & Châteaux members recognise the major role they can play in protecting resources as key prescribers in the choice of species they purchase. Relais & Châteaux cooperates with the Seafood Choices Alliance, a benchmark international non-governmental organisation in this field, seeking to secure sustainable seafood supplies.
Join us and this cause: come to our blog to tell us of your ideas and comments : Relais & Châteaux Blog.
Jaume Tàpies, President and Olivier Roellinger, Vice President
On 6 April 2011 the famous Gallery of Battles at the Château of the Sun King provided the setting for an evening in honour of French culture and gastronomy.
The Pavilions, Phuket, member of Relais & Chateaux, is proud to welcome 2 Michelin Stars Chef Philippe Etchebest from Hostellerie de Plaisance in Saint Emilion, France for a gastronomic week from 13 to 16 January 2010.
This mouthwatering new cookbook contains a feast of recipes and menus contributed by 29 talented Relais & Châteaux Chefs, including six Grands Chefs - A choice of 97 receipes to choose from- order on line today for your personal copy @ £30.00 plus postage and packaging
Now, take part of your culinary experience home in a special offer courtesy of MasterCard. Book an internship with L’École des Chefs through June 30, 2005, and receive a complimentary signed copy of Patrick O’Connell’s acclaimed new book, “Refined American Cuisine.” The book, a distillation of Patrick’s 30 years in the kitchen and a life spent contemplating American cuisine, offers 150 tantalizing recipes, each with a story to tell.
