Relais & Châteaux invites you to make your Valentine's Day magical by celebrating it at one of our establishments.

162 Master chefs, hundreds of recipes, cooking secrets: this is a site to be savored with the mind and the senses.

Come discover this world of flavors and return the first weekend of every month to find more new delicious surprises…

Suggestions for Valentine's Day

Fruit Loaf from Relais Bernard Loiseau

Indian-Style Quail in a Beet, Apricot and Tomato Chutney
Daniel Boulud, Daniel Restaurant, New York

Meet Michel Kayser

At Alexandre restaurant near Nîmes in the South of France, the cuisine of this new Grand chef, will whisk you away to the delicious universe of culinary art

Roast Saddle of Hare with Braised Leg-Meat Cannelloni and Quince and Tonka Bean Confit

Seared Scallops with Sea Urchin and Jerusalem Artichoke

A Divine Tuber

With the last lunar month not coming around until March 15, there's still a good month left to sample black truffles. Top restaurants are leading the charge in ways both daring and straightforward - depending on the mood of the chef - so that you can savor the truffle in all its forms and variations.

Michel Rostang's version is as good as ever: his truffle sandwich has become a modern classic. Jean-Michel Lorain of La Côte St-Jacques wraps them in cabbage leaves.

Davy Tissot at Villa Florentine simply perfumes an egg cooked in simmering water for 5 minutes

The flavor of this noble tuber, at once beguiling, complex and evasive, elevates these dishes from charming simplicity to the level of art.