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Plan your personalized
itinerary with our concierge
To give you inspiration, Relais & Châteaux presents the Routes du Bonheur: suggestions for travel itineraries that you can fully personalise according to your wishes and the experiences you would like to discover. Our consultants are available to help customise your route and assist you in making reservations at our properties. It is up to you to reserve any recommended activities on-site or nearby that might interest you.
*Total price provided for information only, based on accommodation for two people in a double room for the number of nights per property as indicated on this page, exclusive of recommended activities, properties that cannot be reserved online and restaurants.
Restaurant in town. Nestled in the heart of Manhattan, Lyon-born Chef Daniel Boulud has become one of America’s most celebrated chef-restaurateurs. His reputation may be international, but his warm, welcoming style remains very personal. His mantra is to “prepare the finest American produce according to French culinary tradition.” Superb ingredients are skillfully combined, elevating rustic dishes to new levels of refinement, sophistication and pleasure. In Boulud’s masterful hands, the best American regional products, from Nantucket Bay scallops to Montana beef, are cooked to perfection in a restaurant where a contemporary décor is elegantly juxtaposed with striking neoclassical architecture. ... Learn moreless
It all began on a Brooklyn rooftop ... from sowing tomatoes in the heart of the city to owning this pretty 58 hectare farm in Pennsylvania, Tim Stark has devoted a part of his life, and a great deal of energy, to the cultivation of more than 100 different varieties of tomato. Chillis, peppers, courgettes and wild rocket etc. are also grown here. Discover the farm’s harvest on the stalls at the weekly Union Square Greenmarket.
Following in the footsteps of Tama Matsuoka Wong, the ex-Wall Street lawyer who escaped to greener pastures, a number of top New York chefs have begun to turn their attention to weeds. She has changed their perception: foraged (wild pasture) plants are today recognised for their vitamin, mineral and essential fatty acid content. Surprising and delicious in equal measure, they can be found on the menu at Daniel and other Michelin-star restaurants…
Restaurant in town. In a superb, light-filled art deco dining room with soaring ten-meter-high ceilings and a view of historic Madison Square Park, this restaurant offers the perfect backdrop for iconic three-star Chef Daniel Humm’s sumptuous contemporary cuisine. His sophisticated creations, like the glazed Muscovy duck with honey and lavender (a treat not to be missed!) emphasize purity, simplicity and seasonal ingredients. The tasting menu takes diners on a culinary journey that highlights the agricultural bounty of New York, together with the food traditions that have taken root there, all executed with a gracious sense of genuine hospitality. ... Learn moreless
The GMKT has set up stall in Union Square since 1976 and is New York’s main organic market. Residents of Manhattan and nearby flock to this truly unique place. With the passage of time, the vegetarian revolutionaries have been replaced with a more middle class clientèle who are no less demanding. Only producers from within a 100 mile radius of Manhattan can sell their fruit, vegetables and flowers here...
The Big Apple BBQ Block Party is an open-air food festival held in Madison Square Park. For one weekend in June, this is the place to be for all lovers of steaks and ribs. The smell of smoked meat and the sound of (live) music come together orchestrated by the remarkable techniques of the prime pitmasters. Expect Texas specialities (Bakers Ribs) to Tennessee fayre (Martin's Bar-B-Que)...
It’s hard to imagine finding all of Italy’s fine foods in just one store ... but Eataly does just that by bringing every flavour from Tuscany, Umbria and Puglia to 5th Avenue! White truffles, tomatoes and fresh pasta, olive oil and coffee, Parma ham and Sicilian wines are some of the treasures on display. Everything is available to buy or to dine in.
Restaurant in town. Jean-Georges Vongerichten has been described as a “genius” and a “great master of gastronomy”. At his legendary Manhattan restaurant, with its Zen-inspired interior, the French-born three-star Chef serves Thai-French fusion cuisine, updating the menu every three months. And the results are breathtaking: yellowfin tuna ribbons with avocado, spicy radish and ginger marinade, foie gras with sour cherry granola, aged balsamic vinegar and sorrel, Jean-Georges’s signature chocolate cake and vanilla bean ice cream… Every dish is given the finishing touches at your table. This final personal touch inspires the senses and brings the diner that little bit closer to the secrets of the Chef. ... Learn moreless
Andy Warhol and New York are inextricably linked. On the 5th floor of the wonderful Museum of Modern Art, his Campbell’s Soup Cans (1962) are still one of the most iconic early Pop Art paintings. Gastronomy has always fed the artistic spirit, from The Last Supper (1986) to the banana featured on the sleeve of The Velvet Underground (1971) ... although it remains a mystery why Campbell was chosen. In between paintings, take advantage of one of the museum’s cafés - Terrace 5 or The Modern…
It seemed that Manhattan had long ignored the baker’s art and the secrets of the pastry chef. Those days are gone! Roger Gural, the creative force behind the Arcade Bakery offers delicious babka and flavoured baguettes; Dominique Ansel Kitchen’s cronuts draw crowds from all over NYC, as do the Elsen sisters’ tart creations at Four & Twenty Blackbirds. Finally, Breads Bakery is today the destination for all true fans of leaven and rye...
Restaurant in town. After the success of his California restaurant, The French Laundry, emblematic three-star Chef Thomas Keller brought his distinctive hands-on approach from Napa Valley to Manhattan. Keller works with remarkable attention to detail, not only in his cuisine but also in the presentation, mood and surroundings. In an elegant dining room overlooking Central Park, Chef de cuisine Corey Chow interprets modern American recipes with a touch of French influence. Representative dishes include Oysters and Pearls, a sabayon of pearl tapioca with poached oysters and caviar, and Calotte de Boeuf Grillée. The culinary delights at Per Se will convince you that perfection does indeed exist. ... Learn moreless
As the meeting place for locavores and organic enthusiasts, Brooklyn Grange began farming on the rooftops of Queens in 2010! Two rooftops including a former US Navy yard have been taken over to create a farm over more than 10,000m2! In (or rather on) this monumental urban farm, they harvest vegetables (tomatoes, lettuce, radishes, cauliflowers, aubergines etc.) as well as fresh herbs. They also have beehives and raise chickens. Countryside in New York!
Although the “hippest” bars in the city centre are forever changing, Corkbuzz in Greenwich seems to have garnered a loyal clientèle in recent years thanks to the energy of its owner Laura Maniec and the clever choice of wines on offer. Another address for wine lovers in Williamsburg: The Four Horsemen is the creation of hip music producer Joseph Murphy (LCD Soundsystem) who has successfully married music and vintage years in a metropolitan and friendly atmosphere.
Restaurant in town. At the edge of New York’s Meatpacking District, Del Posto’s owners Joseph and Lidia Bastianich and Mario Batali have created a temple to Italian cuisine in this palazzo of mahogany and marble devoted to the pleasures of the palate. In a dining room decorated with columns and plush curtains, Chef Mark Ladner brings contemporary creativity to classic Italian dishes: truffled beef carne cruda with Grana Padano and watercress buds, and for dessert, fette biscottate with chocolate, mint, and candied bread. Songs by Gershwin are played on the elegant piano near the bar and the talented sommelier shares his knowledge with rum and amaro tastings. ... Learn moreless
Something of an event in and of itself: Manhattanites are crossing the bridge to stroll around the huge Smorgasburg market in Brooklyn. This open-air foodie market is famous for its variety of produce and relaxed atmosphere. You can buy fruit and vegetables here or simply enjoy a lunch of tacos, burgers, doughnuts and ice cream. The market’s location varies according to the season, however, the view of Manhattan is always guaranteed…
Zabar’s is part and parcel of the story of New York gastronomy! Created in 1934 between Broadway and 80th Street, it’s part deli and part Ali Baba’s cave: finest unpasteurised cheeses imported from Europe, endless varieties of rustic breads, salmon, pastrami and caviar, as well as the largest selection of copper cookware anywhere. Wander over to this Broadway address to take in the aromas and sample the coffee flavours...
In the last few years as the water quality has improved in the Hudson River, fishing rods have again become a regular sight along the piers. North of Del Posto, fans of bass, eels and haddock gather at Pier 84 where the Big City Fishing association provides equipment to visiting anglers. Other piers (26, 46 and 64) are also very popular in summer.
Restaurant and hotel 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. ... Learn moreless
When Jim Law moved to an abandoned farm on the top of the Blue Ridge Mountains in the early 1980s, he was but a young man with big dreams. His first vintage dates back to 1987 and today his estate is one of the finest in the country ... D. McIntyre, The Washington Post’s wine columnist recently wrote: “Jim is a pioneer who for more than 30 years has been on an endless quest to make the finest wine possible!”
Though they might not be as renowned as Californian wines, the wines of Virginia may represent the future of the finest American vintages. After tasting the RdV wines, Robert Parker Jr wrote: “World class. A revelation!” Owner Rutger de Vink, aware of the true uniqueness of this granite soil, has created a magnificent vineyard which still has lots of potential left to reveal...
Restaurant in town. Gabriel Kreuther is a virtuoso of foie gras, whether it be tucked between two tender morsels of squab or topped with candied pecans. Alsatian by origin, Gabriel’s homeland is never far away: be it within a leaf of green cabbage, a savory kugelhopf or the restaurant’s stork motif. Having worked his way through the most renowned kitchens of Europe and New York, the chef is now at the helm of a lively restaurant that bears his name in the heart of Midtown. An array of dishes such as delicate frog’s leg beignets dipped in garlic and lemon broth flow in a constant stream from the open kitchen, plated on original tableware by an experienced and passionate team. ... Learn moreless