The Relais & Châteaux restaurants will wear their festive attire and all over the world the Grand Chefs will prepare culinary events and vintage menus. From Gourmet Festivals all over the world to four hands dinners, where a restaurant's chef invites another Grand Chef to prepare a night of culinary delights, every month hosts an incredible amount of foodie events.
Coming next on 4 May is 'Dinner Time is Quality Time', where chef Toni Morwald is inviting Reto Lampart to join him for a soiree of Spring-inspired dishes. The next day sees Francesco Bracali and Luis Haller come together, marrying two regions, the Chianti and the Dolomites in a celebration of both area's traditional cuisine.
An entire schedule of events has been planned, each of which can be reserved on relaischateaux60.com in advance.
Relais & Châteaux is an association of the world’s finest hoteliers, chefs and restaurateurs that has been setting the standard for excellence in hospitality for 60 years. Relais & Châteaux has redefined luxury hospitality by emphasising holistic experiences that take its guests on a journey, taking them on a sensual journey and introducing them to a deeper, truer understanding of the Art of Living.
The story of Relais & Châteaux begins in 1941 when two former music hall entertainers, Marcel and Nelly Tilloy purchased “La Cardinale”, an estate in the Rhône Valley. In 1952 the Tilloys began recruiting other hoteliers and restaurant owners that shared the same level of quality and excellence and passions for fine cuisine and Art de Vivre. In 1954, this group of kindred spirits merged together to create Relais & Châteaux. In the beginning, there were only eight establishments along the road between Paris and the French Riviera. Today, there are more than 520 members that are a part of Relais & Châteaux.