Nine new members join the Relais & Châteaux collection

From isolated hotels in the heart of their local communities to gourmet restaurants that strictly defend local and seasonal products, these nine new members – from across Europe and Canada – are joining the Relais & Châteaux network.

Dyvig Badehotel – Nordborg, Denmark

The Dyvig Badehotel is located between lush countryside and the Baltic Sea on the island of Als in southern Denmark. The charm of this small hotel – with only 17 rooms and 4 suites – is linked to the tranquility of its waterfront location. It is a place to escape the hustle and bustle of life and, perhaps, time itself. The chef, Christian Lebech, concocts seasonal menus for the gourmet restaurant highlighting local products, especially seafood. The hotel’s brasserie offers typical Danish specialties, such as stjerneskud, or open “shooting star” sandwich.

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Thornbury Castle – Gloucestershire, England

Defying Henry VIII: this was the ambition of Edward Stafford, Duke of Buckingham, who built Thornbury Castle in the south-west of England, not far from Gloucester. This imposing mansion is a glorious example of Tudor architecture, and its proud silhouette asserts an almost original appearance. Huge but intimate, welcoming but steeped in history, the establishment is an invitation to serenity with a taste of British heritage, in rooms worthy of the royal family itself. Chef Carl Cleghorn prepares vegetables from the castle’s own gardens and products from local farms, offering a menu of traditional dishes and vegetarian options.

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Ballynahinch Castle – Connemara, Ireland

With a low mountain range as a backdrop, lush green forests nestled all around, and the calm waters of the Owenmore River flowing below, Ballynahinch Castle is as pretty as a postcard. Located in the west of Ireland, this castle achieves the astonishing feat of being at the same time majestic and welcoming, sophisticated and simple. The large bow windows of its comfortable rooms offer views of the Irish countryside like landscape paintings. Chef David Bodas Gutierrez combines his understanding of traditional cuisine with his knowledge as a nutritionist, demonstrating every time that gourmet cuisine can also be wonderfully balanced.

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Aïda Hôtel & Spa – Crans-Montana, Switzerland

Visitors to this hotel – for adults only – will discover a prestigious chalet with 18 recently renovated and spacious suites offering a breathtaking view of the Swiss Alps and the ski resort of Crans-Montana. The spa is also striking with its large spaces: it offers 300 m2 of well-being, ideal after a day of hiking or skiing. The starred chef Franck Reynaud loves his region, and brings out the best of its traditional flavors through his porcini sausages and truffled mashed potatoes, among many other specialties. Opening scheduled for December 2021.

Maison Décotterd – Montreux, Switzerland

In the heart of the Swiss Riviera, this gourmet restaurant is located in the former Bellevue hotel, in the heart of the prestigious Glion hotel school. It offers a sublime panorama of Lake Geneva and the Alps in a Belle Époque atmosphere in harmony with the magnificent style of the building. Two Michelin starred chef Stéphane Décotterd has been committed since 2018 to sourcing entirely from local products. “resolutely responsible and daring, but never frozen, like the waters of the lake which inspire me so much.”

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Brindos Lac & Château – Anglet, France

A few minutes from Biarritz airport, the Château de Brindos has been recently renovated and its reopening is scheduled for spring 2022. From its reception areas to each of its 29 rooms and suites, it proudly reaffirms its Spanish and Moorish identity and defends the festive atmosphere that the spot has cultivated since its origins. The private 12 ha / 30 acre lake is not only perfect for contemplation: it is also home to ten floating suites, each a dream hideaway. Two swimming pools – one indoor and one outdoor – and a vast spa complete the picture. The restaurant offers Basque cuisine, cheese and wine, as well as fresh produce from the Atlantic coast.

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Stonehaven Le Manoir – Sainte-Agathe-des-Monts, Canada

This is the Canada of your dreams, where forests merge with lakes: Stonehaven is a bastion of elegance in the heart of the Laurentians. Founded in 1908, the hotel has been recently renovated to highlight the Art Deco spirit of its early years. Its Italian-style garden is one of the jewels in Quebec’s crown and each of its 34 spacious and cozy rooms is just as idyllic. In the restaurant, French chef Éric Gonzalez combines fresh, local produce with classic specialties from his native country. Live a moment suspended in time in the heart of one of the most spectacular regions of The beautiful province.

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Alex Lake Zürich – Zürich, Switzerland

This hotel offers an incomparable view of Lake Zurich, and indeed seems to float on the water. Its 41 rooms and studios and two penthouses are beautifully bright, with large bay windows and an elegant and uncluttered interior design in light colors. At the restaurant, chef Michael Schuler seeks to bring as many ingredients as possible “From farm to table”, combining food grown in the hotel’s vegetable garden with flavors from around the world. A member of the Swiss group The Living Circle, like the Relais & Châteaux Castello del Sole Beach Resort & Spa in Ascona, the Alex Lake hotel respects nature through its ecological approach and aims to eliminate all use of plastic. ‘by 2023.

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Seasons Restaurant – Lyon, France

In the heart of a century-old park in the west of Lyon, the Château du Vivier houses the Restaurant Saisons. The establishment is the showcase of the Paul Bocuse Institute, a prestigious international hotel and culinary arts school. The young and talented team of Saisons is led by the three-star chef Florian Pansin, alongside the Meilleur Sommelier de France Gaëtan Bouvier, and the Meilleur Ouvrier de France Davy Tissot, winner of the Bocuse d’or 2021. They pass on their know-how and their enthusiasm in cultivating the talents of tomorrow, across 70 different nationalities. Together, they offer a touching culinary experience: the ingredients of the moment – as the name of the restaurant suggests – are selected from the best local farmers or from the restaurant’s vegetable garden, and accompanied by exceptional vintages to delight gourmets at the search for a mixture of tradition and modernity.

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About Relais & Châteaux

Created in 1954, Relais & Châteaux is an association of more than 580 benchmark hotels and restaurants located in 60 countries and operated by innkeepers, chefs and independent owners who share a passion for their profession and a desire for authenticity in their relationships with their customers. . Relais & Châteaux is located all over the world, from the vineyards of Napa Valley and French Provence to the beaches of the Indian Ocean. It offers an introduction to a way of life inspired by the local culture and a unique dive into human history. Relais & Châteaux members are driven by the desire to protect and promote the richness and diversity of world cuisine and hospitality traditions. They are committed to the preservation of local heritage and the environment, as set out in the Charter presented to UNESCO in November 2014.

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