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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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A shower of awards for Relais & Châteaux

The Relais & Châteaux- Relais Gourmands around the world win several prizes and awards.

In the United States, in its first west coast issue, the Michelin Guide San Francisco, Bay Area & Wine Country 2007 selected 356 restaurants for the region but only awarded 3 stars to one chef - Thomas Keller at the “The French Laundry” restaurant, a Relais Gourmand located in Yountville, in Napa Valley. This ranking pays tribute “to his exceptional cuisine which is worth the journey”. Two other Relais & Châteaux were awarded 1 star: Gary Danko in San Francisco and Claude Rouas for the Auberge du Soleil in Rutherford, Napa Valley.

In Germany, the renowned gourmet magazine Feinschmecker included 6 Relais Gourmands in its selection of the 12 best restaurants in Europe.

In France, “Les Etoiles de Mougins” at the 1st International Gastronomy Festival presented awards to several Relais & Châteaux. The first three prizes in the Young Chef competition were won by Jérôme Badonnel, “Les Bas Rupts” in Gérardmer, ahead of Sébastien Vanhove, “L’Hostellerie de Levernois” in Beaune and Nicolas Davouze, “Château de la Chèvre d’Or” in Eze. At the same Festival in Mougins, other awards followed, for instance the best sommelier competition was won by Florent Champanay, “L’Oasis” in Mandelieu, and the prize for the best book was presented to Jacques Chibois “La Provence comme on l’aime” (Aubanel publishing house) and Pierre Troisgros “La cuisine chez Troisgros” (Flammarion publishing house).

Still in France, Thierry Marx from the Château Cordeillan-Bages in Pauillac has been selected as Chef of the Year 2006 by his peers, an event organised every year by the magazine “Le Chef”.

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A shower of awards for Relais & Châteaux

Bas Rupts et Chalet Fleuri - France, Gérardmer
Hotel and restaurant in the mountains
Five generations of hoteliers, with a sixth on the way, have managed this property. The interior design is mountain-inspired without being rustic, and luxurious but not over-done. The owners Michel Philippe, his daughter Sylvie and son-in-law Ghislain expertly planned this décor and created a beautiful, luxurious chalet. With the comfy chairs and coordinating light wood, they have succeeded in creating an exceptional ambiance located just at the bottom of the ski trails. It is a pleasure to take off your skis and enjoy this alpine retreat. ...Read more

 

Château de La Chèvre d’Or - France, Eze-Village
Hotel and restaurant in a village
This château, with its breath-taking vantage point over the Mediterranean, has plenty of relaxing activities in store: swimming in the pool, fragrant gardens, Indian massages and tennis. The charming rooms are all different. The great classics of French gastronomy as well as Mediterranean specialties can be savoured in one of the hotel’s four restaurants, where the pleasure derived from the fine cuisine is enhanced by the stunning views. After the meal, you can stroll through the cobblestone streets of the medieval cliff-side village overlooking the grandiose panorama of the sea. ...Read more

 

Château Cordeillan-Bages - France, Pauillac
Grands Chefs Relais & Châteaux Restaurant of a Grand Chef Relais & Châteaux and hotel in a vineyard
This 17th century charterhouse with its works of art, located between the Gironde and the Atlantic Ocean, is the epitome of calm, awakening every sense. From its terraces, you can see the gardens with their vines and plants. In the dining room, young Jean-Luc Rocha, Best Worker of France, enjoys playing with the fragrances and textures of the South West creating original yet comforting dishes. His cuisine is highly flavoured, contemporary and well balanced – breadcrumbs with seaweed and fine slices of cuttlefish, milk-fed lamb in a citrus viennoise with creamy broad beans and garden peas, with a ‘fraîcheur‘. His idea is to give expression to the region as a whole so that its flavours and traditions are in harmony with the best wines from the Médoc and elsewhere. The bright guestrooms with their muted, timeless decor nestle amongst pine trees and lemon verbena bushes and offer utter tranquillity. This hotel, tucked away in the Gironde valley, takes full advantage of the know-how of Château Lynch-Bages and offers guests the opportunity to have a wonderful time with expert artisans to explore a whole range of different experiences. ...Read more

 

Gary Danko - United States, San Francisco
Grands Chefs Relais & Châteaux Restaurant of a Grand Chef Relais & Châteaux in town
The cuisine of Gary Danko, the ambassador of contemporary American fine dining, draws on culinary traditions from around the world. Using seasonings from Asia and India, he adds a pinch of audacity to his French-style precision and technique. The results are sublime. The buckwheat blini with smoked salmon, Kendall Farms crème fraîche and Black Sea Osetra caviar is one of many highlights. Danko only uses what’s in season. In the spring, sea scallops are served with asparagus-pea purée, and in the winter, they are paired with butternut squash purée and caramelized apples. The atmosphere is intimate and welcoming, modern paintings stand out against taupe walls, in the heart of one of San Francisco’s trendiest districts. ...Read more

 

The French Laundry - United States, Yountville
Grands Chefs Relais & Châteaux Restaurant of a Grand Chef Relais & Châteaux in the country
Grand Chef Thomas Keller’s technique has become so famous that Pixar studios called upon his expertise when making the film “Ratatouille”. The revised ratatouille served at the end of the film is Keller’s invention. At the heart of Napa Valley, this chef, whose restaurant Per Se is among New York’s top culinary landmarks, has created one of the best restaurants in California. Working closely with Grand Chef Keller, and the best producers in the region, chef de cuisine David Breeden and his team concoct minimalist dishes. Products such as oysters and truffles are savoured in “sequenced meals” where in order to maximise surprises, no single ingredient is ever repeated in a meal. There is a new menu every day and the herbs and vegetables come straight from the culinary garden. ...Read more

 

Hostellerie de Levernois - France, Levernois/Beaune
Hotel and restaurant in a vineyard
On the banks of the river Bouzaize sits a large white house with an elegant French-style garden and a majestic park with century-old trees. Susanne and Jean-Louis Bottigliero, the owners of this property, have turned it into a truly charming haven that skilfully blends tradition and modernity. In the ancient kitchen there is a double-hearth chimney that dates back to 1750. Le Bistrot du Bord de l’Eau produces simple, delicious dishes and the Gourmet Restaurant serves traditional dishes with a modern flair. ...Read more

 

L’Oasis - France, La Napoule
Grands Chefs Relais & Châteaux Restaurant of a Grand Chef Relais & Châteaux in a village
In the shade of the patio, surrounded by palm trees and other exotic flowers, this lush green oasis is the setting for the renowned cuisine of the Raimbault brothers. Depending on what catches their eye at the Forville market in Cannes, Grands Chefs Stéphane and Antoine put together a menu that is at once contemporary, Provencal and Asian, featuring “Lime-Infused Soufflé of Locally Caught Sea Urchins” and “Soleil Levant of Raw Fish”. But it is their brother François, the patissier in the family, who adds the finishing touches to this magical symphony with his renowned “Caravan of Desserts”. ...Read more

 

La Bastide Saint-Antoine - France, Grasse
Grands Chefs Relais & Châteaux Restaurant of a Grand Chef Relais & Châteaux and hotel in the country
In the heart of a five hectare olive grove, an 18th century residence, La Bastide Saint-Antoine, awaits. The rooms are either Provencal or contemporary style and the gourmet restaurant has a wide, intimate and shady terrace overlooking the Cannes bay. Grand Chef Jacques Chibois creates light and elegant cuisine to awaken the senses, working alchemy with flavours under 1,000 year-old olive trees. On the programme: wandering in the grounds, discovery of the botanical garden, reading, petanque and relaxation in the jacuzzi by the swimming pool. Discover different themed stays: oenology, an initiation to perfume creation, or the École du Goût, a culinary and aromatic tasting school. Fall in love with Provence at this warm, welcoming address imbued with the personal passion of Jacques Chibois. ...Read more

 

Auberge du Soleil - United States, Rutherford
Hotel and restaurant in a vineyard
Between the Cabernet-Sauvignon and Chardonnay vines of Napa Valley, the French restaurateur Claude Rouas and his business partner Robert Harmon have created an elegant hotel hidden amongst a grove of olive trees that evokes their love of the South of France. Stay in one of a handful of spacious “maisons” perched on the hillside overlooking the sculpture garden which features over 100 works by renowned artists. Each secluded “maison” has an air of romance and features a private terrace, custom furnishings and a fireplace. The Mediterranean inspired cuisine features the very best of the region. The Auberge Spa, which also draws on the land, offers treatments based on grapes, olives, herbs, flowers, mud and minerals. The 15,000 bottles in the wine cellar will inspire the discerning wine connoisseur as they watch the sun setting on the horizon. ...Read more

 

Troisgros - France, Roanne
Grands Chefs Relais & Châteaux Restaurant of a Grand Chef Relais & Châteaux and hotel in town
“Our profession entails the permanent quest for the finest products. The extraordinary nature of a dish comes down to so few things.” When Michel Troisgros removes his chef’s hat for a few seconds, to talk about cuisine, people listen attentively. This Grand Chef, who has been joined by his son César, has established his own name with his very pure cuisine. He says he drew inspiration from both Italy and Japan: “I had the great fortune to travel at a very young age, when impressions are the most vivid, and I only had a somewhat vague idea about what my cuisine would turn out to be.” Marie-Pierre attends to the details of the minimalist décor of this beautiful mythical residence with a contemporary spirit. ...Read more