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Restaurant Mirazur
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Restaurant Mirazur

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Michelin Guide 2020, France: discover the award-winning Relais & Châteaux restaurants

Michelin Guide 2020, France: discover the award-winning Relais & Châteaux restaurants

Among the 3 establishments to receive the highest honor, two Relais & Châteaux chefs have been recognized and awarded three stars:  Christopher Coutanceau and Glenn Viel are both ardent supporters of creative and responsible cuisine that is anchored within its region. In total, 21 members of the association have entered into the F...
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31/01/2020
The Chef Mauro Colagreco, the Sommelier Jean-Baptiste Klein and the Maître d’Hôtel Claire Bâcle, Relais & Châteaux were awarded the Trophées Le Chef 2019.

The Chef Mauro Colagreco, the Sommelier Jean-Baptiste Klein and the Maître d’Hôtel Claire Bâcle, Relais & Châteaux were awarded the Trophées Le Chef 2019.

The greatest figures of French gastronomy assembled together in Paris on September 23 2019 for the 33rd edition of Le Chef magazine's Les Trophée awards to celebrate the work, creativity, precision and boldness of their colleagues. Relais & Châteaux is proud to see the talent of its members rewarded by the profession, and recei...
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27/09/2019
Mirazur restaurant crowned best restaurant in the world 2020

Mirazur restaurant crowned best restaurant in the world 2020

Having won its third star in the Michelin guide in January 2019, chef Mauro Colagreco's restaurant was named Best Restaurant in the World 2019 and Best Restaurant in Europe 2019 on the "The World’s 50 Best Restaurants 2019" list announced at the annual awards ceremony in Singapore.
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26/06/2019
Le magazine de Relais & Châteaux
 
Commitments Sustainable stories Sylvie Berkowicz Nathalie Mohadjer

Mauro Colagreco, in Harmony With Nature

The achievements of a chef are no longer limited to technique or creativity: they are also a matter of principle. Chef Mauro Colagreco, vice-president of Relais & Châteaux, is dedicated to environmental responsibility, with values that run through his entire team and have sealed his reputation.

 
Mauro Colagreco,|in Harmony With Nature
Le magazine de Relais & Châteaux
 
Cuisine Be my guest Olivier Reneau

The art of service: a restaurant choreography, from kitchen to dining room

Beyond its culinary appeal, a meal at a restaurant must carry the meaning of hospitality as it is conveyed by the chef and maître d’hôtel to each patron. Some experiences are so filled with personalized attention that one feels pampered in an exclusive way.

 
The art of service: |a restaurant choreography, |from kitchen to dining room
Le magazine de Relais & Châteaux
 
Commitments Saving the oceans

"We are on the front line"

"There would be no life on Earth without the seas." For United Nations' World Oceans Day theme of "The Ocean: Life & Livelihoods", nearly 200 Relais & Châteaux join forces for an Ode to Shellfish to support the growth and development of a sustainable blue economy.

 
"We are on the front line"
IMAGINE IF EVERYTHING WAS EXACTLY HOW YOU LIKE IT: ALWAYS BE EXPECTED
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