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.
New Brunswick is one of the most beautiful parts of Canada and is famous for its constantly changing beaches, and coast inhabited by whales. On the heights of St Andrews, on the Bay of Fundy, which boasts the world’s highest tides, overlooking the little harbour, stands a private, romantic country house built in 1897. The house has been decorated in polished wood and marble and features period fireplaces and four-poster beds. Each evening, the classically trained French chef prepares fresh fish from the Bay of Fundy with organically grown produce from the kitchen garden. Next door, discover the famous 11 hectare Kingsbrae Garden, which is home to a dizzying array of horticultural treasures.
Classified as a biosphere reserve by Unesco, the region of Charlevoix is one of the best-preserved places on the planet. It is also one of the largest inhabited craters in the world: the impact left by a meteorite 350 million years ago has given this part of Quebec a unique landscape. In this stunning location, in the heart of the biosphere reserve, on the banks of the majestic Saint-Laurent River, you can see spouting whales. The Authier family has created a beautiful, restful little hotel with opulent interiors, an excellent wine cellar and delicious authentic food including homemade pastries and fish smoked on-site.
Like Charles Dickens, you will be fascinated by the city of Québec, this “Gibraltar of America” with “its giddy heights, its citadel suspended, as if it were in the air, its picturesque steep streets”. The Auberge Saint-Antoine, nestled in the heart of the first city to be founded in North America, stands on a unique archaeological site. Many relics from the French and English colonial times were discovered when the Auberge was built. Now they can be found amongst the elegant designer interior of this historical location, with its irresistible charm and gourmet cuisine.
Restaurant of a Grand Chef Relais & Châteaux in townView details
Yvan Lebrun’s motto is “simplicity and precision”. And it seems to have worked for this Grand Chef, originally from the little fishing village of Cancale in Brittany. Together with his partner Rolande, he has created one of the best restaurants in North America. His love of food and the pure delight of his guests, spurs him on to combine the very best of French and Quebecois culinary tradition. The gifts of the sea and the land, the noble and the rustic all combine to create exploding and harmonious flavours. Here, hearts of palm are made into flour, dandelion honey becomes a smooth ice cream, maple syrup appears regularly and, of course, oysters have a starring role.
Restaurant of a Grand Chef Relais & Châteaux in townView details
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 “abitibi” (blueberries) warmed in a tarragon infusion, with ivory chocolate mousse and herb sugar. 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.
A stay at Manoir Hovey comes with the promise of an abundance of fresh air in a scenic, unspoilt part of Quebec, close to the U.S. This charming manor was built at the turn-of-the-century and modelled on George Washington’s Mount Vernon home. It is nestled in English gardens in a forest on the shores of a lake, and there is a romantic and authentic way of life here. Rates include an array of on-site recreational facilities that make Manoir Hovey a destination in itself. The artful cuisine is enhanced by the wine list, which features 900 wines, and an exceptional selection of Quebec’s finest cheeses. A wonderful getaway in all seasons, and only 80 minutes from Montreal.
Restaurant of a Grand Chef Relais & Châteaux and hotel in the countryView details
Epicurean and romantic are the best words to describe Langdon Hall. The warm interiors feature silky fabrics and wood panelling, and the tranquil grounds feature 100 year-old trees and a lily pond that reflects the elegant manor house. In the kitchen, every detail counts for Grand Chef Jonathan Gushue, who even makes his own butter, and as a result each meal is unforgettable. Gushue’s menus are updated several times a week in order to provide the best ingredients sourced from local farms, fields, forest and waters, all of which he turns into sophisticated dishes that match the elegance of the setting. For added relaxation, the spa offers the very best in body and beauty therapies and there are guided visits to an extraordinary garden. Just an hour and a half’s drive from Toronto and the Niagara area, this is the address for those who love beauty.
Restaurant of a Grand Chef Relais & Châteaux in townView details
Grand Chef Jérôme Ferrer prepares creative cuisine with a Québecois accent, served in a Victorian house with contemporary décor. Try Gaspésie lobster cappuccino with shavings of truffle, ravioli of Alaskan crab claw, foam of beurre blanc with Tahiti vanilla; buffalo tartare, mixed watercress salad and carpaccio of smoked Boileau venison with crunchy vegetables. The à la carte menu, based on the best produce Québec has to offer, is a delightful invitation to explore some of the natural wonders of Canada.
