Relais & Châteaux places special importance on gastronomy. At our establishments, the search for the right flavors marries with the spirit of the location and the surrounding nature. Some of our chefs go one step further and pave the way for the future of cuisine, which must be creative, responsible and committed. They stand out for their talent, their action to preserve natural resources and their respect for the diversity of world cultures.
The Ethical Cuisine Trophy sees Taittinger join forces with Relais & Châteaux to celebrate cuisine that attests to the unique expression of a region and the virtuosity of our chefs.
Restaurant in a village. On the heights of Montreux, between the lake and the mountains, Le Pont de Brent has delighted gourmets for several decades. Inspired by the seasons, two-star Chef Stéphane Décotterd continues the tradition of excellence in this inviting village residence, with a sense of happiness. Witness the art of carving poultry tableside with masterful dexterity and sample inventive cuisine that features the very best of local produce. Dishes such as crayfish vinaigrette from Lake Geneva and the composition of Boltus mushrooms with fresh almonds are accompanied by smooth Swiss wines, including great white wines from the neighbouring Lavaux vineyard. ... Learn moreless