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For the guests in our Relais & Châteaux, everything looks easy, smooth and seamless. Butbehind the magical appearance lie the professionalism of the teams and the expertiseof the people who guide them. Exemplary skills are dedicated to upholding the highestpossible standards. Work is undertaken discretely, almost invisibly like the threads thathold together the beautiful dress of a great couturier. The perfect mastery of this art isrewarded by the Savoir-Faire Trophy with the backing of Glenmorangie, a legendary whiskywith an emblematic name dedicated to the pursuit of the perfect product.
Restaurant in town. In the heart of the Bois de Boulogne, in the magnificent setting of a pavilion dating back to Napoleon III with ceiling friezes by Caran d'Ache, Chef Frédéric Anton, MOF (Best Craftsman of France) serves a cuisine which is both subtle and generous. He reveals the best of his ingredients, teasing out flavours and aromas: poached egg with a truffled tartlet and pig’s cheek melting in its spices. Chrystelle Brua creates the desserts, and breathes a touch of magic into great classic dishes such as Paris-Brest or pears Belle-Hélène. Your host will be Jean-Jacques Chauveau, awarded Best Maître d'Hôtel in the World 2013, for whom hospitality goes hand in hand with warmth and friendliness. ... Learn moreless