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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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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
L’Hostellerie des Bas Rupts is an ensemble of Swiss-style chalets in the heart of the Vosges Forest, just above Gérardmer. This welcoming hotel has been managed by the Philippe and Witdouck families for five generations and has managed to retain all its authenticity. Whatever the season, the lake and mountains offer numerous opportunities for nature pursuits. Guests who love the finer things in life and appreciate superb ingredients can go and visit the small local producers and artisans. The hotel’s owners have succeeded in creating a beautifully appointed, upscale chalet. Another major advantage is its gourmet cuisine and superb wine list. ...Read more

 

Château de La Chèvre d’Or - France, Eze-Village
Hotel and restaurant in a village
This château, built on the steep slopes of the French Riviera, offers breath-taking vistas of the Mediterranean and has plenty of relaxing activities in store: swimming in the pool, fragrant gardens or Indian massages. The charming rooms are all different. The great classics of French gastronomy as well as Mediterranean specialties can be savoured in one of the four restaurants of the Chèvre d’Or, 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
On the route of the châteaux, close to Château Lynch-Bages, grand cru classé of Pauillac, this 17th century charterhouse invites you to discover true art de vivre. Around a garden, the bright guestrooms with their muted, timeless décor, the pool, the sauna and the terraces near the vineyards create a haven of well-being. In the dining room, Jean-Luc Rocha, Best Worker of France, refines the products of the South West and proposes a delightful dialogue between a contemporary cuisine and the Bordeaux grand crus. Visits to châteaux, tasting classes, elaboration of own wine, strolling with the family in the village… Share the savoir-vivre of Epicurean Médoc. ...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 traditions from around the world. Using seasonings from Asia, he adds a pinch of audacity to his French-style technique, creating dishes like the sublime buckwheat blini with smoked salmon, Kendall Farms crème fraîche and Black Sea Osetra caviar. Danko only uses what’s in season. Sea scallops are served with asparagus-pea purée in the spring and paired with butternut squash and caramelized apples in the winter. In the heart of one of San Francisco’s trendiest districts, his restaurant offers an intimate, inviting atmosphere, with modern paintings standing out against taupe walls. ...Read more

 

The French Laundry - United States, Yountville
Grands Chefs Relais & Châteaux Restaurant of a Grand Chef Relais & Châteaux in the country
Chef Thomas Keller’s technique has become so famous that Pixar studios asked him to create the ratatouille featured at the end of the film “Ratatouille”. In the heart of Napa Valley, this Chef, whose restaurant Per Se is a New York culinary landmark, has created one of California’s finest dining spots. Working closely with fellow Chef David Breeden, Keller and his team serve minimalist cuisine using products like oysters and truffles in “sequenced meals”: in order to maximize 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 beautiful white house with an elegant French-style garden and a majestic five hectare park with century-old trees. Susanne and Jean-Louis Bottigliero are the happy owners of this very charming property that skilfully blends tradition and modernity, in the heart of the prestigious Côte de Beaune vineyards. In the gourmet restaurant the chef serves a traditional cuisine with a modern flair. The vegetable garden allows for simple, delicious dishes at the Bistrot du Bord de l’Eau in the ancient kitchen that dates back to 1750. Finally, the cellar boasts a selection of 800 references from the most prestigious wines from Burgundy. ...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 exotic flowers or on the verandas of the conservatory, this lush green oasis is the setting for the renowned fusion cuisine of the Raimbault brothers. Depending on what catches their eye at the Forville market in Cannes, Chefs Stéphane and Antoine put together a menu that combines contemporary and Provencal flavours with infinite Asian flourishes, featuring “Lime-Infused Soufflé of Locally Caught Sea Urchins” and “Soleil Levant of Raw Fish”. But it is their brother François, the patissier, who adds the finishing touches to this magical and exotic 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 terrace overlooking the Cannes bay. Chef Jacques Chibois creates an alchemy of 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. Between oenology, an initiation to perfume creation, or the culinary and aromatic tasting school, you will fall in love with Provence at this property imbued with the personal passion of Jacques Chibois. ...Read more

 

Auberge du Soleil - United States, Rutherford
Hotel and restaurant in a vineyard
In the midst of the famous vineyards of Napa Valley, French restaurateur Claude Rouas and his business partner Robert Harmon have created an elegant hotel hidden away in an olive grove reminiscent of Provence. The secluded, romantic hillside “maisons”, with their private terraces, custom furnishings and fireplaces, overlook the sculpture garden, which features over 100 works by renowned artists. The Mediterranean-inspired cuisine offers the very best of the region, as does the spa, with treatments based on grapes, olives, herbs and flowers. The 15,000-bottle wine cellar will transport wine lovers to heaven, 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 Chef, supported by his son César, has established his own name with his very pure cuisine. He drew inspiration from Italy and Japan: “I had the great fortune to travel at a young age, when impressions are the most vivid, and I only had a 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