Fine Cuisine is one of the defining criteria for
Relais & Châteaux properties, and there are 160 Grand Chefs that
represent this elite cadre of the Association’s international
Relais & Châteaux has added the following new Grand
Chefs to its 2012 Guide:
Hideaki Matsuo (Japan): On the outskirts of
Osaka at the restaurant Kashiwaya, traditional Japanese dishes are
served in a ceremonial tea room in this traditional Ryotei
Lan-Shu Chen (Taiwan): At Le Moût
Restaurant in the heart of Taichung, she invents distinctive
French cuisine which combines French culinary expertise and
ingredients from Taiwan.
Mark Ladner & Mario Batali
(USA): Italian classics are reinvented at Del Posto, in a palazzo
of mahogany and marble in the heart of Manhattan.
Michael White & Jared Gadbaw (USA): At Marea on Manhattan’s Central
Park South, they specialize in Italian-inspired seafood dishes.
Martin Kruithof (Netherlands): At De Lindenhof, a
paean to the surrounding countryside of canals and thatched roofs,
a magical and bewitching place, it is reflected much in the décor
as in the dishes.
Pascal Devalkeneer (Belgium):
Just outside Brussels at the Chalet de la Forêt, the cuisine is
inspired by the local terroir.
(France): At Restaurant Guy Lassausaie, the gateway to the
Beaujolais region, this fourth-generation chef upholds tradition
Andrew Fairlie (Scotland): The
cream of local produce is served in luxurious surroundings in this
theatrical Restaurant Andrew Fairlie.
Decoret (France): In Vichy, are unfettered modern dishes served in
a Napoleon III brick chalet at Maison Decoret.
Ramon Freixa (Spain): Ramon Freixa Madrid takes Mediterranean
cuisine to new levels.
(Italy): Villa Crespi brings inventive Mediterranean cuisine.
Simon Taxacher (Austria): Located at Hotel Restaurant
Spa Rosengarten, with French-Mediterranean cuisine.
Jérôme Ferrer (Canada): Draws his inspiration from the local terroir around Montreal.
Davide Scabin (Italy): A
notably artistic approach at Combal, Zero in Rivoli Museum of
These 14 new Grand Chefs from new
properties are joined by 5 Relais & Châteaux chefs who were
promoted to Grand Chef in 2012 for the quality of their cuisine
and service. The finest of ingredients, deftly combined by
Christophe Bacquié at the Hôtel du Castellet in France.
Contemporary, Mediterranean-inspired dishes by Antonio Guida for
Il Pellicano in Italy. Traditional recipes revisited by Peter Tempelhoff in the Greenhouse at The Cellars - Hohenort Hotel in
South Africa. A ‘made in California’ regional cuisine with vibrant colours and flavours, by Gunnar Thompson at the Château de Sureau,
and again in the USA, at Blackberry Farm, ‘locavore’ dishes, with
farm and cottage garden ingredients, by Joseph Lenn.
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