The 4th of July
Celebrate at a Grand Chef Relais&Châteaux table to experience a rare combination of sophistication and whimsy that will leave you begging for more.
From the moment you enter one of our restaurants you'll feel yourself transported into a world where jovial spirits and fresh ingredients reign. View the list...

162 chefs, Hundreds of recipes, Cooking secrets...,
a site to be savored with the eyes and heart.
Come and discover this world of flavors and return the first weekend of every month to find new delicious surprises…

From the sea to the plate

Hake and langoustine rolls in lettuce leaves with clam broth and little confit tomatoes
Bruno Barbieri, Villa del Quar, Italy

Perch fillets in mache and lime velouté
Carlo Crisci, Restaurant Le Cerf, Switzerland

Slice of salt cod with seasonal vegetables, Gaeta olives and confit tomatoes
Valeria Piccini, Caino Restaurant, Italy

Seasonal recipes

Fruit salad with berry coulis and peppermint
Annie Féolde, Enoteca Pinchiorri Restaurant, Italy

Little Chocolate-Vanilla Cakes with Raspberries
Johanna Maier, Hubertus Hotel, Austria

Raspberry Croustillant with Hibiscus Flower Juice
Jean-André Charial, Oustau de Baumanière, France

Strawberry jelly with saffron and basil
Didier Clément, Hôtel du Lion d’Or, France
 

Technique of the month > Cooking Clams

Jacques and Laurent Pourcel of the Jardin des Sens in Montpellier

1. Place the clams in a sauté pan with 50 ml (3 tbsp.) white wine and open them by covering the pan and placing it over high heat;
2. Remove the clams once they begin to open up; they should be cooked very briefly.
3. Remove the meat from the shells depending on the recipe.
4. If you have to wait before using the clams, set them aside in their cooking liquid to keep them from drying out.