Our 3 Michelin star chefs

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

Restaurant and hotel on the seafront. Imagine a world apart where everything is designed for your pleasure. Here, along Relais & Châteaux’s Route du Bonheur, the clocks have stopped so that you may share in this timeless seaside adventure. Located just a stone’s throw from the chef’s eponymous restaurant, La Villa Grand Voile is the exciting realisation of Christopher Coutanceau and Nicolas Brossard’s ultimate dream: to offer their guests a unique, fully encompassing experience that conveys the true brilliance of this wonderful marine destination. Not far from the bustle of La Rochelle’s Old Port and tucked away along a quite street, this historic building invites you to relax and relish in the heart of this majestic maritime city of cobblestones, timber-framed facades and houses clad in white stone. ... Learn moreless

Restaurant and hotel in a park. On the edge of a forest of pine trees overlooking the Mediterranean Sea, the Hôtel du Castellet is one of the region’s most charming properties. Guest rooms are painted in hues of honey, lavender and grape and there are plenty of sun-drenched terraces. Three-star Chef and MOF (Best Craftsman of France) Christophe Bacquié has stamped his style on the Restaurant Christophe Bacquié, the prestigious gourmet restaurant of the hotel. The cuisine is based on seasonal and Mediterranean produce enlivened by a hint of flavours from further afield. For absolute relaxation there is the pool, golf course and spa. When night falls, the gazebos are illuminated, to highlight the beauty of the grounds. ... Learn moreless

Restaurant and hotel on the seafront. To love Marseille means to love the Mediterranean, inseparable from the city, just like Gérald Passedat’s three-star cuisine. First come sea anemones, bonito, sea urchins, crabs and shellfish. Then fish occupies the heart of his cuisine. More than 65 varieties are fished locally over the year, such as tub gurnard, rascasse, red porgy, comber fish, common dentex, in compliance with the guidelines for the protection of maritime resources. The cult dish is “Bouille Abaisse”, light, iodized and zephyr-like, and also the famous Lucie Passedat sea bass. Sea views are everywhere… from the terrace, from the restaurant and from your spacious bedroom, overlooking the distant horizon. ... Learn moreless

Hotel and restaurant in town. Appearances are sometimes deceptive! The walls of this beautiful mansion hide a contemporary interior based on straight lines, trendy furnishings and design furniture. Founded nearly 40 years ago by their parents, the Assiette Champenoise is run today by Arnaud Lallement in the kitchen, his wife Magali in the dining room and his sister Mélanie, who are very keen to continue the family tradition of hospitality. Deeply rooted in the region, the property invites you to discover the best champagnes in the cosy bar or the highly acclaimed cuisine of the young Chef, who celebrates the quality of the products. Park, terrace and pool are a harmonious complement to this fine property. ... Learn moreless

Restaurant and hotel in town. Take inspiration from the world of fragrance to create sauces with complex depths of flavour; evoke childhood memories by pairing orange blossom with carrots as a finishing touch; create a dessert that resembles a monochrome painting: Anne-Sophie Pic’s cuisine, with its sensitive touch, is proud to be “feminine” in what is still a man's world. She is widely travelled, boasts a wealth of experience and seeks to share the emotions this brings – each and every one of this original and emblematic woman Chef’s dishes is a work of creative art and she wants you to know its history. Similarly, the hotel boasts contemporary yet warm refinement and is set in a delightful Mediterranean garden. ... Learn moreless

Restaurant in town. Located at the base of the Santa Cruz Mountains in the heart of the oldest American Viticultural Area (AVA) in California, Manresa is the showcase for the inventive cuisine of David Kinch. Influenced by European traditions and refinement, American ingenuity, and the vast bounty California has to offer, Manresa celebrates the mountains, fields, and sea. Kinch’s passion for creating menus that display the terroir, or “sense of place,” of the California Coast led him to partner with the nearby Love Apple Farms to grow fruits and vegetables exclusively for the restaurant. This provides Manresa the ability to serve guests food that fully imparts a taste of the place and time at which it is served thanks to its exquisite ingredients. ... Learn moreless

Restaurant and hotel in the country. Troisgros is located in the heart of the countryside, at the foot of a vineyard. It is made up of a farmhouse where guests are received, a kitchen workshop where products are transformed, a restaurant, Le Bois sans Feuilles, were sharing is experienced, and a large Italian-style house where relaxation may be had. All of these spaces have a modern soul and are surrounded by fields, woods, a lake, garden, and orchard. The taste of Marie-Pierre, and that of Michel and César, all guided by the simplicity in cooking, was without a doubt inspired by this new setting. ... Learn moreless

Restaurant and hotel in the country. As a result of the merger of La Cabro d’Or and L’Oustau de Baumanière, Baumanière has become the epitome of Mediterranean art of living in a magical place. Appreciated by personalities from the political and the media world, this domain was founded by Raymond Thuillier, the "historical monument" of French gastronomy according to Gault et Millau. In 1969, Jean-André Charial took over from his grandfather as the head Chef, a position he held with maestria until today. This respected Chef is now no longer in the kitchens but managing the domaine. Baumanière remains a unique place, nestled in the Baux-de-Provence rocky outcrops. It encompasses five buildings surrounded by Mediterranean gardens: the L’Oustau, the historical main house, La Guigou, a Provençal farmhouse, the 18th-century manor, and finally Carita and Flora, two country abodes. There are also two gourmet restaurants, the Oustau de Baumanière—an institution where you can appreciate the refined, subtle, and creative cuisine of the chef—and La Cabro d'Or, a Provencal restaurant. The estate also has a spa, three outdoor pools, and a tennis court. ... Learn moreless

Restaurant and hotel in a village. In Vonnas, Georges Blanc, emblematic Chef and visionary businessman, has developed a veritable Gourmet Village on the river bank, around a reconstruction of the inn of his great grandparents. Together with his family, Blanc constantly reinvents Bresse specialties through creations such as the “crêpe vonnassienne” with salmon and caviar or the legendary Bresse chicken with foie gras. Visits are available upon request to one of the five most exceptional cellars in the world, with more than 135,000 bottles. In just under five hectares of grounds, discover a heavenly spa, an aquatic space next to a pond and a large, landscaped park that is illuminated at night. ... Learn moreless