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Relais & Châteaux has close to 100 restaurants “only” without guest accommodations so that the gastronomical profession can take centre stage. Creators of emotions and artisans of flavour, the chefs of these restaurants are committed to Relais & Châteaux’s commitment to taste: products selected from local producers and respect for biodiversity and the seasons.
The aim of Relais & Châteaux restaurants is to create an extraordinary experience by creating lasting gastronomic memories for its guests. Creating the experience begins with the restaurant’s setting, which enhances the chef’s world of flavours. Then comes the experience of sharing with the restaurant’s staff in the dining room, who with their confident and precise manner, elegantly reveal the chef’s culinary identity. From this common endeavour is born a unique occasion for everyone to enjoy incredible flavours, a signature style and vision.
Restaurant on a golf course. Over the years, Addison has established itself as one of the finest culinary experiences in California. Chef William Bradley’s artisanal approach to cooking, based on an admiration for French cuisine, draws inspiration from the seasons. Ever attentive to the purity of the flavors, he enhances his ingredients by drawing on their inherent properties. The wine collection, with some 36,000 bottles under the enlightened management of sommelier Elizabeth Huettinger, includes twenty special cuvées crafted with winemakers from across the globe. The wine and food pairings are in perfect harmony with the refined, elegant service.
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Restaurant in town. Agli Amici, which was thus named in the 1960s when it was a meeting place for a group of friends from the village, is a wonderful family adventure, which started in 1887 as a café-tobacconist. At present it is run by siblings: Michela ensures that the tradition of hospitality lives on and promotes wines from small producers and forgotten vineyards. In the kitchen, Emanuele reinvents traditional dishes and gives pride of place to the produce of this region which boasts both mountains and the sea – sea bass, sea urchins, pork, vegetables –, whilst wild herbs gathered in the surrounding area add an original finishing touch to meticulously produced dishes.
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Restaurant in the country. “Successful creations start with the best products. Each dish must be approached with the daring of a young chef, the experience of a mature man and the wisdom of an elder.” The personality of Chef Pedro Subijana, always striving to do better and his constant quest for innovation have made him an ambassador for new Basque cuisine. He adds a "personal touch" to traditional recipes: hake and its "kokotxa", oyster leaf and "mussel beans". Enjoy the impressive panoramic views of the Cantabrian sea from Mount Igeldo while dining at this restaurant located just five minutes from the centre of Saint Sebastián.
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Restaurant in town. By taking the lead at Pavillon Ledoyen, Yannick Alléno has made this historical property move another step forward on its way to modernity. Located at the lower end of the Champs Elysées, the property dates back to 1779, but the dishes shine through the creative energy of Yannick Alléno. The highly acclaimed chef has worked on sauces, the emblems of French cuisine, by providing them with depth and delicacy through his work on “Extractions”. His creations are marked by surprising subtlety, like the Bouchot mussels with cod Extraction and potatoes under a veil or the tender Wagyu beef with crispy ravioli, olives and green tomato jam.
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Restaurant in the country. You have to go back to 1815 to find the first Vivalda at the helm of this typical Italian restaurant whose reputation has been handed down from generation to generation for more than 200 years. Chef Gian Piero Vivalda is heir to this tradition. His cuisine, which is deeply rooted in the Piedmont region, draws on the very best of local ingredients: game and vegetables and herbs from the cottage garden, for traditional recipes such as foie gras with Madernassa pears and ravioli with ceps and white Alba truffles during the season, to which he gives a modern twist. The sense of family and the authentic ambiance of this historic property add to its charm.
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Restaurant in town. The art of Jean-Pierre Vigato, Chef of Restaurant Apicius, draws its inspiration from traditional “bourgeois” cuisine, dishes left to simmer on the stove and the very best of market produce. This means that blue Brittany lobster, white truffle, John Dory and game will be accompanied by the simplest of vegetables, in dishes that showcase the creativity and love of cuisine that this self-taught Chef has inherited from his mother and grandmother. This superb 19th century private mansion on the ground floor of the former Hôtel de Talhouët-Roy boasts a welcoming atmosphere and in the summer, it opens onto a delightful garden, right in the heart of Paris.
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Restaurant in the country. Chef Gaetano Trovato trained with the very best chefs in Europe and has returned to his native Tuscany to prepare cuisine using organic produce, imbuing the authentic flavours of the Crete Senesi with a contemporary spirit. “Territory and Quest” and “Contemporary Moments” are two seasonal menu suggestions. The menu features fresh pasta of the day, milk-fed veal raised in the hills of Siena, as well as langoustines, prawns and fish from the Tyrrhenian coast; a feast for the eyes and the palate. Expert sommelier Giovanni Trovato will guide you through a wine list featuring 600 vintages from Tuscany and further afield.
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Restaurant in town. Founded 20 years ago in Lima, Astrid&Gastón has recently moved to a beautiful 300 years old house in the centre of San Isidro district. It epitomizes Gastón Acurio and Astrid Gutsche’s dream of sharing their contemporary take on Peruvian cuisine with the entire world. Astrid&Gastón’s cuisine draws its inspiration from the traditions and the biodiversity of Peru, and yet never breaks its links with the world around it, responding first and foremost to the challenges posed by the future and by our environment.The tasting menu is a journey throughout Peru's different environment in five parts: a living experience with a hint of magic and sensitivity.
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Restaurant in town. On the banks of the river Saône sits île Barbe, an enchanting, magical paradise that is listed among France’s historical monuments. In 1977, the eccentric writer Félix Benoît proclaimed the island independent and declared himself the governor of this new territory. Benoît was a gourmet through and through and would have been delighted with the cuisine of Jean-Christophe Ansanay-Alex, who has turned this restaurant into one of the best in Lyon with delicious recipes, such as cold foie gras brioche and quince ketchup with grenadine or morel mushroom velouté served like a cappuccino. The new governor of the island, that would be Chef Ansanay-Alex.
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Restaurant in a village. Imagine a candy-cane balanced atop a scoop of vanilla, which is delicately positioned on a disc of chocolate. Gilles Dupont and Thomas Byrne are both the tightrope walkers and choreographers of gastronomy. Their cuisine at the Auberge du Lion d'or is characterised by superimpositions and refined lines, as harmonious as those of Lake Geneva, where you can take a stroll before dining within clear view of the Jura. There is no limit to the artistic feats of these Chefs.
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