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Relais & Châteaux: Culinary Innovation Around the World

Relais & Châteaux: Culinary Innovation Around the World

Four Relais and Châteaux chefs from around the world. From Europe, America and Australia, each chef tells us their top food tips and dining experiences

By FDL on

These extremely gifted Grands Chefs have taken up the gauntlet and dared to push their expertise to the farthermost boundaries to make a splash, and especially to offer the gourmet diner an unforgettable experience, courtesy of Relais & Châteaux.

The Flocon de Sel, on the heights of Megève, uses ingredients of rare quality to produce both gourmet dishes and beauty treatments. There is just a small step between imaginative cuisine and the comfort of an astringent face mask, and it is taken with courage and, most importantly, with harmony. There is a magnificent variety of ingredients from land and sea to be found both at the table and in the spa... A paean to the many and varied flavours and colours of the mountain.

The dish you simply must try
One of chef Emmanuel Renaut’s signature dishes: sea urchin in chicory emulsion.

The new idea you simply can’t miss
‘Mixed-fruit delights’ facial with: peach cleanser, strawberry or liquorice 'sweetie' compress, fig energy drainage, dessert face mask flavour of your choice...

Unique experience
Spend a few days in supreme comfort and escape the daily grind, with a fine meal and a treatment that is equally delicious!

Eleven Madison Park, with its ceilings 10 metres high and its light-drenched Art Deco dining room, is the perfect reflection of New York chic and creativity. Here sophistication goes hand in hand with inspiration and if you place your confidence in Daniel Humm, he will transform your selection of ingredients (that’s the new idea) into a culinary masterpiece. You might, for example, choose chicken as your ingredient and leave it up to the chef to choose how to cook it. This is inventiveness raised almost to the heights of magic...

The dish you simply must try:
Leave it up to the chef! Or, you could try the Barbary duck glazed with honey and lavender.

The new idea you simply can’t miss: Choosing seasonal ingredients which are transformed into amazing dishes!

Unique experience: Enjoy the surprise of how a dish is put together while also taking part in the process: you will have the opportunity to say what you like to eat, to suggest ideas…

Renowned interior designer Pierre-Yves Rochon has pulled off the challenge of adding to the elegance of a majestic 16th century residence on the banks of Lake Geneva by using a subtly contemporary approach. However, what is perhaps the newest innovation at the Grand Hôtel du Lacis the opportunity to watch, on your iPad, your dish being prepared. A camera in the kitchens allows you to witness the orchestrated work of the chefs as they devise and create your menu. 

The dish you simply must try
The lobster served on the ‘Gourmet Trip’ set menu, comprising 6 exquisite dishes.

The new idea you simply can’t miss
The opportunity to watch live on iPad your dish being prepared. Interactive and educational!

Unique experience
To be able to watch the creative process in the kitchens and savour top-quality local produce prepared by the talented Thomas Neeser.

Tower Lodge, in an extensive domain at the heart of famous Australian vineyards, invites you to visit its sophisticated and luxurious cellars! Normally these cellars are the preserve of wine tasters sampling fine vintages, but now a select group of guests has the opportunity to enjoy a meal in this delightful setting.

The dish you simply must try
The 9-course gourmet set menu served with wines from Tower Estate (AUD 250 per person).

The new idea you simply can’t miss
Number 9 is significant, the cellar is 9 feet (2.7439 metres) underground, the cellar has 9 tables and offers a symphony of 9 dishes. And this extraordinary restaurant is, of course, called... Nine!

Unique experience
Dining in this private restaurant (2 to 16 diners maximum) where each guest enjoys a truly remarkable experience.

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