Among the 3 establishments to receive the highest honor, two Relais & Châteaux chefs have been recognized and awarded three stars: Christopher Coutanceau and Glenn Viel are both ardent supporters of creative and responsible cuisine that is anchored within its region.
In total, 21 members of the association have entered into the Fre...
In the land of such great chefs as Auguste Escoffier, there is always something to tickle the taste buds! 14 Relais & Châteaux properties have been honoured with the prestigious distinction of 3 Michelin stars. The audacity, talent and unexpected combinations and flavours that delight our palates all stem from France's gastronomic her...
Since Relais & Châteaux proclaimed its culturally - and environmentally - focused Vision to UNESCO in 2014, members have all committed to acting responsibly as part of the food system, which is more important than ever in the context of the global health crisis.
Chef Régis Marcon continues his quest to unearth the treasure trove of taste the Earth has to offer. His latest book introduces us to a cornucopia of grains and legumes, some familiar, some less so, in a thousand flavors and textures.
Chef Régis Marcon talks about mushroom, a product which reflects its surrounding nature, the preserved regional park of Ardèche. Taste, colour, texture... each mushroom is a discovery and is at the heart of the cuisine of Régis et Jacques Marcon restaurant.