Michelin green star restaurants

Michelin green star

Footer Standard

contact the gift box customer service

The Domaine de Beaulieu is an architectural gem with elegant facades and interiors in a romantic park, one hour from Le Touquet, between the Opal Coast and Belgium. The subtle balance of classic architecture and contemporary art makes this the perfect setting for what is one of the top restaurants in the region. The Chef pays tribute to Pas-de-Calais producers by using ingredients like Boulogne-sur-Mer scallops, Étaples bass and other fish from the North Sea. Meurin believes that “because of the currents in the nearby sea, the fish become strong and daring, which enhances the quality of their taste”. Savour his creations in two glass-roofed restaurants.

Christophe Dufossé

Restaurant and hotel in a park.

Overlooking Lake Annecy and facing the Bauge Mountains, Le Clos des Sens is a discrete historic manor built in 1866. Between contemporary preciosity, a rustic touch and true authenticity, the table setting continually dialogues with the works of art.
The lounge-fireplace design, the beautiful terrace with old chestnut trees, as well as the swimming pond that borders a remarkable garden of herbs, lend themselves to dreaming. As for the spacious rooms, they distinguish themselves by their strong character.

Restaurant Clos des Sens

Restaurant and hotel in a village.

Caressed by salt spray, Château Richeux dominates the bay of Mont-Saint-Michel with its imposing yet elegant 1920s silhouette. It is one of four Maisons de Bricourt, which comprise the Roellinger family's hospitality ventures, and an essential stopover to experience Brittanys unique landscapes and tides, as well as the region’s incomparable flavors.
The property’s twelve, tastefully decorated rooms offer breathtaking views of the sea or look over the 7.5-acre parkland estate. The first floor is home to restaurant Le Coquillage, where cuisine reflects the Roellingers’ passion for local seasonal products and global flavors. With freshly harvested produce from the kitchen garden and orchard, Chef Hugo Roellinger uses vegetable and maritime flavors to create dishes of remarkable delicacy. The close relationship with the water continues in the Celtic Baths, where you can swim facing the waves or and enjoy reflexology treatments provided by talented practitioners. The woodland gardens, shoreline and horizon inspire a combination of daydreaming and relaxation.

Le Coquillage

Restaurant and hotel on the seafront.

With a panorama open to the horizons of the Valleys of Ardèche and Mont du Velay, father and son Chefs Régis and Jacques Marcon’s new hotel has “Ecolabel” approval. The décor is minimalist and there are plenty of spots from which to admire the surrounding mountains. Enjoy natural swimming in the pure water of the pool. The restaurant is dedicated to seasonal gastronomy. Mountain lovers Régis and Jacques will offer you tastes of mushrooms, wild vegetables and herbs alongside the Puy green lentils, river fish and their latest find, lamb “couci-couça” with cep praline.

Marcon Restaurant-Hotel

The walls of a 500-year-old flour mill are home today to a delightful family hotel where you can enjoy total peace troubled only by birdsong and the sound of the brook rippling through the grounds. The garden, lovely pool and spa are all invitations in themselves to take it easy in this peaceful ambiance. However, it would be a pity not to explore the Guadalajara area: the historic city of Sigüenza, mediaeval villages, natural reserves, salt mines and rivers in canyons – each more beautiful and interesting than the last. At nightfall, the mill restaurant serves Slow Food cuisine inspired by traditional recipes produced from seasonal, local ingredients.

Molino de Alcuneza

Hotel and restaurant in a village.

Norcia, the town of St. Benedict, nestling in the National Park of the Sibillini Mountains, is the Italian capital of the black truffle. The Palazzo Seneca tells the story of this region from the 16th century onwards, and the Bianconi family can look back on a glorious, more than 160 year-old tradition of hospitality. The best Umbrian artisans worked on the detailed refurbishing of the property and used unique materials and decorative objects to create perfect harmony between colours and lights, tradition and design. The fragrances of the herb garden and the quality of the local products delight in the restaurant Vespasia.

Vespasia

Hotel and restaurant in town.

Standing on the shores of Lake Snowdonia, near Bala in North Wales, Palé Hall is a Victorian manor house dating from 1871, surrounded by 15 acres of parkland. This property boasts a rich heritage, having hosted renowned historical figures including Queen Victoria, who stayed here for almost 10 days in 1889, and Prime Minister Winston Churchill, who visited in the 1950s. Inside, expect eclectic decor–including plenty of antiques–and a wonderfully cozy atmosphere.

The Henry Robertson Dining Room

Hotel and restaurant in the country.

Established on the famed Melrose Avenue in Los Angeles, Providence is one of the city’s most sought-after dining establishments. The restaurant invites you to take an unforgettable dive into an oceanic world for a multi-sensory dining experience. The tasting menus and à la carte options are a blend of sensitivity and sophisticated technique, composed with the freshest, most sustainable seafood possible, mainly wild-caught along the Californian coasts. A vegetarian tasting menu is available on request ensuring that every discerning diner can enjoy a meal there. In the kitchen, the philosophy of Chef Michael Cimarusti and his team is centered on treating each ingredient with uncompromising respect to bring out the best of its flavors and textures. At Providence the staff dovetails European excellence to provide a personalized service that buoys diners throughout the immersive experience. Restaurant’s striking décor in Pacific tidal blue-greens and warm sand tones invites guests to dine in a truly immersive experience that feels serene and intentional with subtle nods to where the ocean meets the horizon and sky.

Providence

Restaurant in town.

In Jackson Square, one of San Francisco’s oldest and most charming districts, a century-old landmarked building houses one of the finest restaurants in the city. Chef Michael Tusk prepares Italian- and French-inspired Californian cuisine using only fresh local ingredients procured by a carefully selected local network of small farmers and producers. The same care is applied to the selection of wines suggested for each dish. In an elegant, art déco-inspired setting, you can savor dishes like whole roast duck for two with black garlic and green gage plums or risotto with cardoons, porcini mushroom and white truffle.

Quince

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

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

Restaurant on the seafront.

The imposing black-wood structure, reminiscent of a traditional North American barn, has quickly become one of the most sought-after destinations on Canada’s culinary scene. Its success stems from the vision of chefs Eric Robertson and Daniel Hadida, who strive to make the most of the produce grown on the surrounding 42-acre estate. The property includes a farm, vegetable garden, orchard, bakery and wine cellar. Here, they use biodynamically grown grapes cultivated on their own land and from vineyards of the wider Niagara Peninsula to craft their own wines. The menu at Pearl Morissette reflects a similar approach, sourcing as much as possible locally, primarily from small-scale sustainable agriculture, showcasing the chefs’ skill, creativity and dedication to their ingredients. In its rustic-chic dining room, bathed in natural light, every dish reveals the richness of the terroir.

Restaurant Pearl Morissette

Working as a duo, Serge and Marie-Aude Vieira have mastered the art of marrying contrasts to create harmony. Enamoured with Château de Couffour, they added a playful twist to its medieval charm by creating a sleek angular building to house their restaurant. This same creative freedom is expressed by the ever-evolving cuisine, which finds its roots in the riches of Auvergne. A native of the region, Serge Vieira passionately works to blend the flavours and textures of the products he knows so well. And as he once wished to be a designer, he puts great effort into the composition of his dishes. A stay in one of the château’s rooms promises you will enjoy this multisensory experience to the fullest.


Restaurant Serge Vieira

Restaurant and hotel in the country.

In December of 2016, chef Kyle Connaughton and his wife Katina, a farmer, opened SingleThread. The restaurant’s eleven course tasting menu is driven by the couple’s farm produce and personalised to meet the preferences of their guests. With five guest rooms above the restaurant, overnight guests can enjoy luxurious amenities and an exclusive breakfast. Authentic hospitality is a driving principle at SingleThread. “When you come here, whether you’re dining in our restaurant or spending the night upstairs, we want you to feel like a guest in our home,” says Kyle.

SingleThread

One day, a guest described Terra Hotel as “the magic place.” The name stuck, as the magic can be felt everywhere: in the serenity of the landscapes and the purity of the alpine air, and in the sincere hospitality of the hosts and their creative cuisine, inspired by nature. It offers a complete culinary  change of scene, immersed in an enchanting setting.
At over 5,000 feet above sea level, not far from Bolzano, the contemporary architecture of the Terra Hotel-The Magic Place blends harmoniously with its wider environment. Inside, massive tree trunks, natural wood and soft colors create an elegant, contemporary yet warm atmosphere that instantly channels a sense of relaxation. Its dining room–bathed in light streaming through its floor-to-ceiling windows–reveals spectacular panoramic views of the Dolomites, a hiker's paradise. The perfect setting to appreciate the chef's distinctive gastronomic score, which changes with the seasons and is complemented by fine wines carefully selected by his sister Gisela, an expert sommelier. Both perpetuate the family legacy in a place that feels like home... beneath a carpet of stars.

Terra

Hotel and restaurant in the mountains.

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 emblematic three-star 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 Ara Jo, 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. Two tasting menus are offered daily, flavored with fresh herbs and vegetables cultivated in the kitchen garden.

The French Laundry

Restaurant in the country.

Patrick O’Connell abandoned his dream of becoming an actor for cooking and the “living theater” of the restaurant world. Just an hour’s drive from Washington DC, this sumptuous hideaway nestled at the foot of the Blue Ridge Mountains is a world-renowned destination for gourmets in the know. The menu spotlights Chef O’Connell’s spectacular, refined American dishes, like carpaccio of herb-crusted baby lamb with Caesar salad ice cream, served in dining rooms whose inspired décor creates a wondrous cocoon of luxury. The Inn’s rooms and suites are aptly named after America’s culinary pioneers, and opulent lounges complete the transformation to an idyllic fantasy world.

The Inn at Little Washington

Set on a 58-acre estate, The Torridon was once the hunting lodge of Earl William KingNoel. This Victorian mansion’s tall sash windows open out onto the deep blue of Loch Torridon and the breathtaking beauty of the Highlands, inviting you to explore the wonders of the surrounding nature. Inside, from the entrance hall to the Eilean Chasgaig Room–a dining room dedicated to Queen Victoria–you’ll feel an atmosphere of serenity and rustic elegance. This impression is enhanced by the patina of the wood-paneled library and the Whisky Bar, which boasts an extraordinary collection of single malts. The hotel’s few rooms and suites, spread across the main house and its former stables, combine traditional decor with touches of originality. At Restaurant 1887, Chef Danny Young serves creative Scottish cuisine that celebrates the richness of local produce and vegetables grown in the kitchen garden, just behind the house.

1887

Troisgros is located in the heart of the countryside, at the foot of a vineyard. It is made up of a farmhouse where guests are received, a kitchen workshop where products are transformed, a restaurant, Le Bois sans Feuilles, were sharing is experienced, and a large Italian-style house, Le Bois Dormant, where relaxation may be had. 
All of these spaces have a modern soul and are surrounded by fields, woods, a lake, garden, and orchard. The taste of César, all guided by the simplicity in cooking, was without a doubt inspired by this new setting.

Le Bois sans Feuilles

Imagine a world apart where everything is designed for your pleasure. Here, along Relais & Châteaux’s Route du Bonheur, the clocks have stopped so that you may share in this timeless seaside adventure. Located just a stone’s throw from the chef’s eponymous restaurant, La Villa Grand Voile is the exciting realisation of Christopher Coutanceau and Nicolas Brossard’s ultimate dream: to offer their guests a unique, fully encompassing experience that conveys the true brilliance of this wonderful marine destination. Not far from the bustle of La Rochelle’s Old Port and tucked away along a quite street, this historic building invites you to relax and relish in the heart of this majestic maritime city of cobblestones, timber-framed facades and houses clad in white stone.

Christopher Coutanceau

You may also contact our reservation advisors for customised stays tailored to your personal preferences.

Select your country and contact an advisor by telephone

Contact by telephone

Contact the reservation team

Please fill out this form so that our advisors can contact you as soon as possible. If you would like additional information concerning Relais &amp; Châteaux gift boxes and certificates, please contact <a href="mailto:cadeaux@relaischateaux.com">cadeaux@relaischateaux.com</a>.

Send a message

To reserve multiple rooms or accommodations for more than 3 people, we invite you to contact our reservation advisors for solutions tailored specifically to your needs.