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Discover all our Chefs
Relais & Châteaux Chef

Barbara Lynch

Chef - Relais & Châteaux

Barbara Lynch
Member Relais & Châteaux from 2012
354 Congress Street
02210 Boston
United States



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Story of a Chef

"Emotions. A real driver. They have been my driving force. At the beginning, I was curious and cooking appealed to me. It was a whole new world to me. I was 12 years old and I was growing up in Boston at the time. Over the years I became entranced by it. I went to the very select St. Botolph Club, and watched the ceremony of a Dover Sole served tableside with wonder seeing the sheer joy on the faces of the diners… I too wanted the opportunity to make others happy: I decided to become a chef! That feeling has never left me since. The pleasure of learning my profession and finding out about other types of cuisine: Italian under Todd English, French through my experiences in Paris… And the pleasure of passing this on, in turn, to my teams which is why I have expanded my activities and opened eight restaurants in Boston. The pleasure of doing something for this town that I love so much. The pleasure of recognition: of receiving the James Beard Award for Best Chef, Northeast of the United States, and being named Grand Chef Relais & Châteaux with Menton becoming a Relais & Châteaux property. The pleasure of my guests, particularly in this restaurant, with its seasonal cuisine from the Riviera, accompanied by a sensational wine list and a superb sense of service.... Shared pleasures."

How do you go about selecting your ingredients?

"I’ve known the women who run Orb Weaver Farm for many years, and admire what they do tremendously. Marjorie and Marian have been making artisanal cheeses on their small farm in New Haven, Vermont since 1982, using only raw milk from their Jersey cows. They blend, mold and mark every round by hand, and then age their cheeses for several months. I’ve been to the farm many times and seen how they feed their herd. The cows get “time off” in the summer while the ladies tend their organic garden, and the cheese is made in small batches from September to May."


Tell us about your star ingredient.

"The Orb Weaver Farmhouse cheese is delicious, with a buttery color and a smooth, creamy texture. But I prefer the Cave-Aged, which is aged for 12 months. Sometimes I’m lucky enough to get an 18-month round. I love its intense flavor melted on toast and coated with a trickle of honey. That’s my favorite breakfast when I’m in a hurry. I always have it on the cheese plate at Menton — and in my fridge at home!"