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Blending luxury with the authentic spirit of relaxed Southern Californian living, Rancho Valencia welcomes its guests with grace and gusto. Near the chic beaches of La Jolla and Del Mar, this is an exclusive and tranquil hideaway set among 18 hectares of rolling hills, orange groves and gardens full of hibiscus and cacti. Reminiscent of Spanish-colonial haciendas, the bungalow suites boast stunning craftsmanship, including hand-painted tiles and custom furnishings. With its world-renowned tennis program, innovative cuisine and rejuvenating spa, not to mention the year-round sunny climate, Rancho Valencia is the perfect place to discover this beautiful region.

Rancho Valencia Resort & Spa

Pony Room

Hotel and restaurant in town.

Some places embody the soul of a city, of a mythical neighbourhood. This is the case of the Relais Christine, a luxurious boutique hotel with an ultra central location on the Left Bank in Paris. In Saint-Germain-des-Prés, this is the ideal place for a staycation or Parisian city getaway. Guests come here to soak up the capital as immortalised by the illustrious figures of the Latin Quarter. From the street, this private home looks like the perfect secret hideaway with its small paved courtyard, its swings and ivy climbing up its walls. Designed by interior designer Laura Gonzalez, the decor of this former mansion brilliantly combines antiques with touches of modernity. Most of the 48 rooms and suites feature high ceilings, and all are adorned with magnificent wallpaper and original fabrics. Some of them even boast terraces directly overlooking a garden, making the Relais Christine a lush setting, a unique haven of peace, only a few minutes’ walk from the banks of the Seine and Notre-Dame Cathedral. And for an exclusive moment of wellness, the Guerlain Spa and its sauna await under the vaults of a former 13th-century Cistercian abbey — an enchanting setting for enjoying lavishly wonderful treatments.

Relais Christine

Hotel in town.

This 19th century mansion combines all that is great about the southwest of France and the Landes, the country of dunes and wide open spaces. The scent of the sea pines drifts over those relaxing by the swimming pool or on the white sandy beaches, only a few kilometres from the Relais de la Poste, or those surfing the famous waves of the Landes coast. Chef Jean Coussau concocts with great talent flavorful gourmet recipes originating from the region between the Basque Country and Bordeaux, with its wealth of exceptional products, like Adour lamprey, hot duck foie gras with grapes, sand asparagus from the Landes or Gillardeau oysters on a bed of chanterelles.

Relais de la Poste

Restaurant and hotel in a village.

Cypresses, umbrella pines, olive trees and vineyards as far as the eye can see; stone buildings and terracotta-colored walls; Relais Il Falconiere & Spa somehow concentrates all the sensations and beauty of Tuscany in a single destination. Located halfway between Arezzo and Perugia, near the beautiful Etruscan city of Cortona, the property of Silvia and Benedetto Baracchi is a rare property which combines discretion and refinement. Arranged around a 17th-century country house, and spread between an old farmhouse and a new contemporary villa, rooms and suites each have their own characteristics and unique decor.
Il Falconiere restaurant occupies the former conservatory, where chef duo Silvia Baracchi and Richard Titi present their local and sustainable approach to gastronomy. The olive oil and wine produced at the heart of the family property can be found in the treatments provided at Thesan Etruscan Spa. Well-being here comes in all of its many forms.

Relais Il Falconiere & Spa

Il Falconiere

Hotel and restaurant in the country.

The nearby shipyards were the inspiration for the décor of the dining room overlooking the harbour. In this modern setting, Chef Margo Reuten pays as much attention to welcoming her guests as she does to the quality of her cuisine. She is perfectly happy to serve her tables herself and let her guests watch her in a kitchen which opens on to the dining room. She delights in sharing her passion. She chooses her ingredients with great care and treats them with delicacy, serving inventive dishes inspired from classic recipes, such as North Sea turbot with truffles and potatoes. The service and the pairings of wines and food are in every way on a par with the cuisine.

Restaurant Da Vinci

Restaurant on a river.

Behind a modest façade on a quiet street in the neighbourhood of Les Invalides in Paris, David Toutain has been showcasing his unique talents since 2013. Reflecting his proud heritage as the grandson of farmers, the intimate dining room of this restaurant is elegantly accentuated by pale oak and soft lighting — the perfect prelude to the Normandy-born chef’s resolutely plant-based cuisine. Having trained under the world’s best, he creates meticulous, singular expressions inspired by the many sensorial experiences offered by nature, in which lobster mingles with fir trees, veal with meadowsweet and vegetables shimmer with a rare intensity. Walk along the shores of a turbulent ocean, explore the magical autumnal undergrowth of the forest or wander into a dazzling meadow of flowers: each dish invites you on a voyage of discovery.

Restaurant David Toutain

Restaurant in town.

Not far from Lausanne, in Crissier’s former town hall, chef Franck Giovannini brilliantly perpetuates the ethos of those before him by satiating guests through his precision and meticulous attention to detail. In what has become a veritable institution over the years, he passionately crafts an innovative cuisine that bears his steadfast commitment to healthy ingredients. Ever-evolving and always attuned to the latest culinary techniques, he safeguards the heritage and traditions of his illustrious predecessors while also projecting them into a new dimension. An example of his vibrant creativity and supreme mastery: the elegant beads of foie gras dusted with blood orange powder and served over a tangy chutney of Grain Nobles. Dazzling taste buds and captivating the eye, each dish is a testament to the chef’s prodigious culinary audacity.

Restaurant de l'Hôtel de Ville

Restaurant in a village.

For Yohann and Stéphanie Chapuis, their bet has paid off. They have re-ignited the flame of this legendary restaurant in Tournus by honouring Jean Ducloux, the patron saint of Burgundy gastronomy.
Trained in the kitchens of many a historic Relais & Châteaux, chef Yohann has taken traditional cuisine and infused it with finesse and inventiveness, designing dishes by looking for the subtlest way to bring out the distinctive flavour of each ingredient, be it escargots or frog legs. The quick arrival of a Michelin star only reinforced the confidence and enthusiasm of the team. It was a fete that has nourished their desire for longevity at this restaurant where you can take pleasure in staying at the table.

Restaurant Greuze - L'Ecrin de Yohann Chapuis

When, in 1984, Guy Lassausaie (Best Craftsman of France) took over a the restaurant founded eighty years earlier by his great-grandfather, he became the fourth generation in the kitchen of this former coaching inn. He brings to this family heritage his experience of top restaurants and now serves dishes which blend traditional Lyon cuisine with ideas picked up on his travels: sea bass fillet, rye and caviar pancake and fine artichoke purée or loin of suckling pig with a mango dressing – his combinations of ingredients are sometimes surprising, and always successful! The restaurant’s contemporary décor, with canvases by Lyon painter Jean Fusaro, provides the perfect setting in which to enjoy them.

Restaurant Guy Lassausaie

Restaurant in the country.

A unique culinary experience awaits you in the sprawling, ultra-contemporary dining room of Montreal’s Europea restaurant, right in the heart of Quebec. The brainchild of Jérôme Ferrer, it immerses you in the best and finest of Canadian gastronomy. With dishes that inspire and surprise, the renowned chef takes you on an unprecedented journey through each of the country’s provinces. From east to west, from moors to spectacular landscapes, travel through lands bursting with flavour as you let the cuisine work its marvellous magic: the sublime Gaspé lobster cappuccino with truffles, the creamy cake with candied lemon peel and crab claw, the Sockeye salmon, the bison and beef from Alberta, the rare spices from the First Nations, the sweet maple sap from Quebec, the list goes on. Unlike any other, an evening at Europea’s gourmet restaurant transports you into a delicious, avant-garde and playful universe. Sure to be conquered by the richly flavoured creations of chef Jérôme Ferrer, gourmets will also be seduced by the subtle sounds and visuals that accompany this wonderful adventure.

Restaurant Jérome Ferrer par Europea

Soak up the history and savour the exquisite cuisine at Restaurant Kong Hans Kælder. Established by the Grønlykke family in 1976, the restaurant is located in the oldest cellar in Copenhagen dating more than 700 years back, erected during the reign of Danish monarch King Hans, and once the residence of legendary author Hans Christian Andersen. Vaulted ceilings and soft lighting create an intimate atmosphere. An open kitchen invites guests to observe the Chef while he crafts such signature dishes as his Roasted Black Lobster, served with delicate white asparagus and accompanied by an asparagus-lobster mousse with a superbly light and frothy asparagus sauce. Classic French cuisine has been paired down to respect a new-found desire for simplicity. Superb ingredients, such as the freshest shrimp from the Fjords or turbot from the North Sea speak for themselves.

Restaurant Kong Hans Kælder

Restaurant Kong Hans Kaelder

At the edge of the Vosges nature park, in the unspoiled Alsatian countryside, La Merise combines tradition with refinement. In the heart of Laubach, a pretty village thirty minutes from Strasbourg, Christelle and Cédric Deckert welcome guests to a property they have designed themselves, its half-timbered and sandstone construction assembled from materials reclaimed from the region. Here, they have created the restaurant of their dreams: elegant and warm surroundings in which they can fully express their love for nature and the land. The chef re-interprets classics of French cuisine, through daring combinations that celebrate Alsatian terroir and yield intense flavors, always using seasonal products and even drawing ingredients from his own garden. The sommelier gives pride of place to local wines while honoring all the French regions.

Restaurant La Merise

La Merise

In the middle of the magnificent Palmengarten a white building hosts the Restaurant Lafleur, which is designed in Bauhaus style and whose name pays homage to the Pomerol wine estate, Château Lafleur. Chef Andeas Krolik creates a contemporary cuisine, which combines regional products with Mediterranean influences. He excels in the preparation of fish dishes. His elegantly presented plates feature a dialogue of sweetness and acidity and an occasional use of more intensive spices and essences. A Breton mackerel meets a Dashi stock and aubergine cream, whilst a carabinero is accompanied by a vermouth froth, spicy carrots and lemon confit.

Restaurant Lafleur

Restaurant in a park.

A meal on the second floor of the Eiffel Tower is a transcendent experience. Since chef Frédéric Anton, who also helms Le Pré Catelan, took over the kitchen, this renowned gastronomic destination has soared to even greater heights. Amidst 1900s elegance and the timeless modernity of the French spirit, the dining room, perched 125 metres above the rooftops of Paris, plays with the femininity and legendary irreverence that characterise France’s Iron Lady. Frédéric creates visually stunning compositions, enriched by his longestablished collaborations with Île-de-France producers and artisans. As a final touch, the lavishly endowed wine cellar is also one of the pillars of this ethereally voluptuous edifice.

Restaurant Le Jules Verne

It is a century-old house with yellow walls, bordered by the sea and the woods of Christianslund. Inside, amidst a white and light wood decor, father and son bustle about the open kitchen and exchange with the guests who follow the preparations of the dishes. 
The cuisine is lively and showcases, within an ever-evolving menu, the best products of this region called “the garden of Denmark”. Fresh fish, seasonal fruits and vegetables are found on beautifully assembled plates, such as the lobster accompanied by pickled white asparagus or the traditional Øllebrød embellished with strawberries, lemon verbena sorbet, and financiers.



Restaurant Lieffroy

Restaurant on the seafront.

In Menton, on the Côte d'Azur, chef Mauro Colagreco has settled with his family and built the Mirazur. More than a restaurant, it is the perfect embodiment of the Mediterranean: not just a home, but a way of living, and thinking. With nature as his only guide, Chef Colagreco has created a gastronomic enterprise perfectly integrated with its environment, whose fertile inspiration feeds his instinctive approach to cuisine. Convinced of the benefits of short supply chains, he is a passionate advocate for a style of 'circular' gastronomy–by working with produce from Mirazur's own gardens and orchard, he breathes fresh life into his art. His relationship with the elements, the seasons – and the stars – is beautifully depicted in every dish. With his wife, Julia, Chef Colagreco invites you to discover a menu driven by the cycle of nature, showcasing inspired creations constructed with flowers, roots, fruits and leaves, in harmony with the sky, the earth and the entire universe.

Restaurant Mirazur

The floor-to-ceiling glass windows at the Molière, tucked away in a quiet residential district of Sapporo, look out over Maruyama Park. World-renowned French cuisine, executed with a deft touch by chef Hiroshi Nakamichi and the team trained by him over the last almost forty years, is served in bright, modern surroundings. His dishes pay homage to Hokkaido’s rich natural resources and their apparent traditionalism belies great skill in enhancing the flavours of local ingredients: roast duck with salsifi confit, Tokachi beef, herb-scented locally-reared lamb and carpaccio of turbot with seasonal vegetables.

Restaurant Molière

Restaurant Molière / レストラン・モリエール

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