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.
Philippe Etchebest of 2-Michelin Stars Hostellerie de Plaisance in Bordeaux, France hosted by The Pavilions, Phuket - Thailand
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.
Our guests and Phuket residents will have the opportunity to meet Philippe Etchebest on these exclusive nights as well as learn from the master himself during a unique cooking class. All will take place in the beautiful setting of The Pavilions, Phuket, at the Plantation Club overlooking the Andaman Sea.
“Meilleur Ouvrier de France” in 2000, Philippe Etchebest earnt his first Michelin star while working at the Chateau des Reynats in 2002. Since 2004, he shares his talent at the Hostellerie de Plaisance, has been promoted to Grand Chef Relais & Chateaux in 2007 and obtained his 2nd Michelin star in 2008. He was also graded 18/20 Three “Toques” Guide Gault & Millau in 2009.
Philippe creates a different menu every day according to what he buys in the markets. He also brings touches from his various travels with great respect for local produces. The architecture of the dishes is very important to him but what primes is the taste and how the different dishes complement each other.
Philippe says “I chose this profession because I like to share; I like new discoveries and adapting my cuisine to the constant evolution of food.” Philippe uses the finest and freshest ingredients and he will make no exception on this event.
Philippe will generously prepare a gourmet menu on the evenings of 13 to 16 January and will share his passion and culinary expertise during a cooking class on the 15th at the Verandah Restaurant.
The Pavilions, Phuket is perched on a hilltop overlooking the Andaman Sea. Just a few minutes from Bang Tao and Layan Beach, this romance destination is close enough to life on the island, but enough removed for a tranquil escape. Supreme privacy can be expected in their luxuriously proportioned private villas, with a bedroom directly opening up to a stunning infinity pool with breathtaking ocean view. The Pavilions, Phuket is the perfect place for indulgence, intimacy and precious time together.
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.
