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OpenTable and Relais & Châteaux announce Quality Supplier Partnership

OpenTable Europe, a leading provider of restaurant reservation and guest management software, has signed a “Quality Supplier” agreement with Relais & Châteaux, the exclusive collection of 480 of the world’s finest hotels and gourmet restaurants in 56 countries. The first technology partnership for Relais & Châteaux, this relationship enables the association to provide its members with a solution to streamline their operations and provide a real-time restaurant reservation service for their guests. The announcement follows OpenTable’s recent milestone of seating more than 3 million diners in the month of May at restaurants through reservations booked through the OpenTable network.

For more than fifty years, Relais & Châteaux has championed gastronomic innovation as an integral part of its philosophy. With its collection of the world’s finest restaurants and small hotels, the association has become synonymous with haute cuisine. The OpenTable system is already being used by a number of distinguished Relais and Châteaux properties around the world such as Daniel, GästeHaus Klaus Erfort, Jean-Georges, Johann Lafer’s Stromburg, Le Bernardin, Per Se, Residenz Heinz Winkler, Restaurant Toqué!, and The French Laundry.

“This partnership reinforces our continued commitment to ensure our guests are privy to excellent service,” said Jacques-Olivier Chauvin, CEO of Relais & Châteaux. “Through our relationship with OpenTable, our member restaurants will now have access to a premier reservation and guest management solution and their guests will enjoy the convenience of booking their restaurant reservations online”.

Relais & Châteaux member restaurants will now be able to offer OpenTable real-time restaurant reservation capabilities from their websites, giving guests the ability to make online reservations at a collection of fine restaurants. In addition, OpenTable will draw on its experience working with approximately 8.500 restaurants worldwide to provide the members of Relais & Châteaux excellent service in both restaurant reservations and guest management.

David Pritchard, Managing Director, Europe and Senior Vice President, OpenTable, Inc. said, “OpenTable and Relais & Châteaux value excellence, both in terms of solutions for the restaurateur and service for the restaurant guest. Through this partnership, we look forward to serving the association’s member restaurants — helping them leverage the OpenTable system to streamline their operations and provide their guests with the convenience of online reservations.”

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About OpenTable Europe Ltd

OpenTable is a leading provider of free, real-time online restaurant reservations for diners and reservation and guest management solutions for restaurants. The OpenTable network includes approximately 8,500 OpenTable restaurant customers and has seated approximately 80 million diners since its inception in 1998.

OpenTable® is now a registered trademark in the European Union and the US Patent and Trademark Office for the trademarks OpenTable® (the word) and the OpenTable logo design.

Press Contact:
- Michele Brown, OpenTable Europe Ltd, 020 7170 4030,
- Mary McNulty, 2M Consultancy, 07785 286 389,

About Relais & Châteaux

Relais & Châteaux is an exclusive collection of 480 of the finest hotels and gourmet restaurants in 56 countries.

Established in France in 1954, the Association’s mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.

Furthermore, Relais & Châteaux is also a family of hoteliers and Grands Chefs from all over the world who share a passion for and a personal commitment to ensuring their guests are privy to moments of exceptional harmony. To choose Relais & Châteaux is to experience an unforgettable celebration of the senses.

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 a chance to explore the Route du Bonheur and discover a special place in a variety of destinations.

The Relais & Châteaux signature reflects this ambition: “ALL AROUND THE WORLD, UNIQUE IN THE WORLD.“

Daniel - United States, New York
Grands Chefs Relais & Châteaux Restaurant of a Grand Chef Relais & Châteaux in town
Daniel Boulud, a native of Lyon, has become one of America’s most celebrated chef-restaurateurs. Boulud’s reputation may be international, but his warm and welcoming style remains very personal. His mantra is to “prepare the finest American produce according to French culinary tradition”. Delicate ingredients are skillfully combined with sophisticated flavours, elevating rustic dishes to new levels of refinement, sophistication and pleasure. In Grand Chef Boulud’s masterful hands regional ingredients, such as Nantucket Bay scallops and Montana beef, are cooked to perfection in a restaurant where contemporary décor is elegantly juxtaposed with striking neo-classical architecture. ...Read more


Jean-Georges - United States, New York
Grands Chefs Relais & Châteaux Restaurant of a Grand Chef Relais & Châteaux in town
Jean-Georges Vongerichten has been described as both a “genius” and a “great master of gastronomy”. In Manhattan, the Jean Georges restaurant has become legendary. The interior design is Zen-inspired, revealing the Grand Chef’s love of streamlined elegance and Asia. This Frenchman is famous for his “Thai-French cuisine”. This fusion of two great culinary traditions produces breathtaking results like yellowfin tuna ribbons, avocado, spicy radish and ginger marinade, foie gras, sour cherry granola, aged balsamic and sorrel and Jean-Georges’ chocolate cake and vanilla bean ice cream. It is impossible to tell you anything more about the menu, as Jean-Georges reinvents it every three months. Every dish is given the finishing touches at your table. This final personal touch inspires the senses and brings the dinner that little bit closer to the secrets of the chef. ...Read more


Johann Lafers Stromburg - Germany, Stromberg
Grands Chefs Relais & Châteaux Restaurant of a Grand Chef Relais & Châteaux and hotel in the country
Grand Chef Johann Lafer endorses the philosophy of the romantic Stromburg: highest demands on quality. The best products are creatively prepared. This is embodied by the restaurant Le Val d’Or, which is artfully transformed during each season in optical, acoustic and culinary terms. “I draw my inspiration from the ingredients themselves”, the exceptionally gifted pastry chef stresses. Johann Lafer devotes the same commitment to his interpretation of sachertorte as he does to braised and roasted kid with Italian artichokes. Helicopter flights over the vineyards and forests of the Rhine appeal to all the senses. ...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


Residenz Heinz Winkler - Germany, Aschau im Chiemgau
Grands Chefs Relais & Châteaux Restaurant of a Grand Chef Relais & Châteaux and hotel in the mountains
The Residenz Heinz Winkler is located between Salzburg and Munich, not far from Lake Chiemsee, in the heart of idyllic Bavarian landscapes. This is a veritable temple to fine dining, a haven of peace where attention-to-detail is the hallmark of the rooms and suites which offer unparalleled comfort. Heinz Winkler, the Grand Chef who has chalked up outstanding success in Germany, is the inventor of “cuisine vitale” which combines culinary delights with wellness. His creations, composed together with his son Alexander, are perfectly complemented by the exceptional treatments of the Vital Resort and invigorating walks through the fairytale-like Bavarian countryside. ...Read more


Per Se - United States, New York
Grands Chefs Relais & Châteaux Restaurant of a Grand Chef Relais & Châteaux in town
After the success of his California restaurant, The French Laundry, Grand Chef Thomas Keller brought his distinctive hands-on approach from Napa Valley to New York City. Keller works with remarkable attention to detail, which extends not only to his cuisine but also to presentation, mood and surroundings. In the elegant dining room with a view of Central Park, chef de cuisine Eli Kaimeh interprets modern American recipes with a touch of French influence. Representative dishes include Oysters and Pearls, a sabayon of pearl tapioca with poached oysters and caviar, and Calotte de Bœuf Grillée. The culinary delights at Per Se will convince you perfection does indeed exist. ...Read more


Restaurant Toqué ! - Canada, Montréal
Grands Chefs Relais & Châteaux Restaurant of a Grand Chef Relais & Châteaux in town
In the heart of Montreal, the Restaurant Toqué, with its light-filled dining room and contemporary atmosphere, is the meeting place for gourmets in search of new flavours to share with friends. Try the clam, seaweed, daylily shoot, rice lettuce and radish salad. Grand Chef Normand Laprise supports local suppliers and farmers through his cuisine. These artisans of taste help turn Laprise’s dishes into truly great moments of discovery. From vegetables, wild herbs, seafood and wild mushrooms, to edible flowers, duck, beef, lamb and fish, the finest products from Quebec go into Laprise’s cuisine and are accompanied by a superb and audacious wine list. ...Read more