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

Perch fillets in mache and lime velouté
&
Red mullet in eggplant scales with basil oil
Carlo Crisci, Restaurant Le Cerf, Switzerland

Red Mullet and Grilled Vegetables with Anchoiade
Stéphane Raimbault, L'Oasis, France

Seasonal recipes

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

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.

News

Toni Mõrwald celebrates 20 years
For the past 20 years, Toni Mõrwald has been busy building a culinary dynasty, becoming a leading figure of Austrian gastronomy. He remains faithful to his roots, still working in Lower Austria in close partnership with hunters and small producers to supply not only his gastronomic restaurant, but his other restaurants, catering services and cooking schools as well.

Montpellier
On Tuesday July 7, 2009, Montpellier welcomes the fourth leg of the Tour de France for the 38 km team time-trials! An essential stop: discover or rediscover the Pourcel brothers' cusine at the Jardin des Sens and their new menu featuring the flavors of Languedoc.

Normand Laprise named a chevalier of the Ordre national du Québec
On June 17, Normand Laprise, chef and co-owner of the Montreal restaurant Toqué!, was awarded the insignia of chevalier of the Ordre national du Québec, the highest distinction granted by the Quebec government. The premier of Quebec underlined Laprise's contributions to the advancement of Quebec gastronomy.

Wine luncheon at the Hameau Albert 1er
Pierre Carrier will welcome three renowned Rhône Valley winemakers who make up the TRIO INFERNAL, a vineyard in Spain's Priorat region, on July 4 and 5. On the menu: farm-raised rabbit in porchetta, Bresse pigeon, thin apricot tart...