2 Michelin stars restaurants

Our 2 Michelin star chefs are those great chefs at Relais &amp; Châteaux’s gastronomic restaurants who specialise in creative cuisine and place equal importance on unusual flavour combinations as local produce. Well-known and lesser-known chefs, these are the privileged holders of culinary expertise able to delight the taste buds of gourmets around the world over dinner or a gastronomic weekend for two.

2 Michelin stars

On the sand dunes, facing the charming port of La Gravette, Anne de Bretagne is a contemporary villa, perfectly placed to enjoy the best of Brittany. There are breath-taking views over the ocean from the suites and the Italian-style terraces. In the excellent restaurant, Mathieu Guibert’s cuisine is inventive with a touch of the sea, in perfect harmony with the wines selected by Michèle Vételé, a highly-recognised sommelier. In season, you can try wild clams with shredded leek. Fish and shellfish create a perfect match: “slow-cooked” line-caught sea bass is served with a sardine concassé, a string of winkles and a sea lettuce emulsion.

Anne de Bretagne

Restaurant and hotel on the seafront.

You have to go back to 1815 to find the first Vivalda at the helm of this typical Italian restaurant whose reputation has been handed down from generation to generation for more than 200 years. Chef Gian Piero Vivalda is heir to this tradition. His cuisine, which is deeply rooted in the Piedmont region, draws on the very best of local ingredients: game and vegetables and herbs from the cottage garden, for traditional recipes such as foie gras with Madernassa pears and ravioli with ceps and white Alba truffles during the season, to which he gives a modern twist. The sense of family and the authentic ambiance of this historic property add to its charm.

Antica Corona Reale

Restaurant in the country.

A true hidden gem, gourmet restaurant Aramburu is nestled in Recoleta, an upscale neighborhood of Buenos Aires, Argentina. Chef and owner Gonzalo Aramburu chose this place to establish himself and honor local culture and Argentine products. Minimalist decoration, based on a palette of dark hues, harmonizes with subdued lighting. In each of his plates, Chef Aramburu captures the culture and culinary art of his home country, while adding his own touch of creativity. Dishes are prepared in an open kitchen, allowing guests to appreciate his dexterity and the complex techniques employed by his team. Let yourself be overwhelmed by scents of aromatic herbs as a prelude to its renowned 18-course menu, where each bite is a delight for the senses. A wine list, featuring more than 120 labels, ensures you can find a food and wine pairing that suits.

Aramburu

Restaurant in town.

Chef Gaetano Trovato trained with the very best chefs in Europe and has returned to his native Tuscany to prepare cuisine using organic produce, imbuing the authentic flavours of the Crete Senesi with a contemporary spirit. “Territory and Quest” and “Contemporary Moments” are two seasonal menu suggestions. The menu features fresh pasta of the day, milk-fed veal raised in the hills of Siena, as well as langoustines, prawns and fish from the Tyrrhenian coast; a feast for the eyes and the palate. Expert sommelier Giovanni Trovato will guide you through a wine list featuring 600 vintages from Tuscany and further afield.

Arnolfo Ristorante

Established over 150 years ago by the Haeberlin family, this country inn on the banks of the River Ill has risen through the dining ranks to become one of the country’s finest restaurants. Marc Haeberlin, now at the helm of L’Auberge de l’Ill - Hôtel des Berges & Spa, is from the fourth generation of the famed culinary family working at this institution in Alsatian cuisine. The food lets local ingredients shine in compositions combining classic regional specialties with more modern creations, all paired with an exceptional wine list. Meals are served in one of the poetically decorated dining rooms or outside in a garden encircled by weeping willows. Savor the experience longer by staying in one of the rooms or suites at L’Hôtel des Berges & Spa:  The accommodations dot the expanse between the main residence and the elegant wooden structure designed by architectural duo Patrick Jouin and Sanjit Manku, home to several light-drenched suites overlooking the magnificent Spa des Saules and the outdoor pool.

Auberge de l'Ill

It began as a blacksmith’s forge, then an inn stocked by the adjoining farm where workers and villagers met. Today, it is where Olivier Bellin, who took over from his grandmother and mother, interprets his “modern” version of a “land and sea” cuisine steeped in history. The fish are wild varieties, the vegetables are organic and the meat comes from small producers. Magnified in dishes boasting intense flavours, they continually seduce local Bretons and attract travellers who enjoy staying in the rooms adorned in highly contemporary decor. On sunny days, the magnificent view over the Bay of Douarnenez adds the final touch.

L'Auberge des Glazicks

Hotel and restaurant in a village.

By taking over Belcanto in 2012, chef José Avillez has opened a new chapter in the history of this award-winning restaurant that has been installed in the romantic neighbourhood of Chiado since 1958. Its complete renovation did not disappoint. Amid its sober and sophisticated decor, the restaurant provides guests with a highly exclusive experience. Diverse and creative, the cuisine revisits Portuguese gastronomy through a continuous study that deals as much with flavours as it does textures. A giant red prawn is thus confronted by rosemary ash, an oxtail marries with foie gras and chickpeas, and all is done in rhythm with the seasons and inspiration.

Belcanto

This château, built on the steep slopes of the French Riviera, offers breath-taking vistas of the Mediterranean and has plenty of relaxing activities in store: swimming in the pool, fragrant gardens or Indian massages. The charming rooms are all different. The great classics of French gastronomy as well as Mediterranean specialties can be savoured in one of the four restaurants of the Chèvre d’Or, where the pleasure derived from the fine cuisine is enhanced by the stunning views. After the meal, you can stroll through the cobblestone streets of the medieval cliff-side village overlooking the grandiose panorama of the sea.

La Chèvre d'Or

It is in Bommes, in southwestern France, where the Hôtel & Restaurant LALIQUE at Château Lafaurie-Peyraguey upholds an art de vivre of unparalleled refinement. In harmony with the Gironde, a region enriched with a terroir of infinite treasures, this exceptional hotel reveals itself through an unprecedented symbiosis of worlds: Sauternes wine, crystal, gastronomy and hospitality. Located less than an hour from Bordeaux, the hotel boasts ten luxurious rooms and three suites of rare elegance that offer spectacular views over the estate’s vineyards. Enthusiasts and wine lovers alike flock here to celebrate the wonders of oenology with family and friends, pampered by the house’s wine specialists. These same connoisseurs welcome you to the gastronomic restaurant, where the decorative splendour and brilliance of the setting and service are matched only by the bewitching cuisine of renowned chef Jérôme Schilling. Hallmarks of the Hôtel & Restaurant LALIQUE at Château Lafaurie-Peyraguey, a stay here is one of peacefulness, intimacy, epicureanism and a sense of sharing.

Restaurant LALIQUE

Hotel and restaurant in a vineyard.

A few steps from the center of Madrid, the Sandoval brothers present you with a culinary voyage that is far from conventional. Mario, Coque’s chef, experiments with innovative techniques such as the hydrolysis of an egg, the study of vegetable DNA and the extraction of polyphenols from wine. The unique and delicate flavours recall souvenirs of the past, a landscape — relying on the palate and nose, but also touch and imagination. Beginning in the wine cellar with Rafael, the sommelier, then continuing to the kitchen, the final touch is achieved with the dining room whose decor bears the signature of the prestigious architect Jean Porsche.

COQUE

Les Crayères is a mythical property in the heart of Reims, nestled discreetly in a seven hectare park full of lush vegetation. This former home of the de Polignac family permanently recreates and modernises the “chateau style” in an atmosphere which is one of elegant sophistication. Perfectly appointed rooms and suites await with a love of detail which is characteristic for pure classical French style. The warm welcome, impeccable service and the gourmet restaurant with its wine list featuring more than 600 champagne labels, make this the ideal place to start discovering all the treasures of this region.

Le restaurant gastronomique « Le Parc** »

Restaurant and hotel in a park.

In the north of Spain, in the magnificent region of La Rioja, renowned for its wines, the picturesque village of Ezcaray is the lovely setting in which the Echaurren Hotel is nestled. José Félix and Francis Paniego preside over the destiny of this prestigious gem whose reputation goes back five generations. With its warm and friendly atmosphere, this charming hotel, featuring bright rooms and suites designed with a modern touch, provides the ideal setting for enjoying truly unforgettable moments. Explore the surrounding countryside and savour one of the region’s fabulous wines. A visit to the impressive Santa María la Mayor church, located opposite the hotel, with its famous Spanish-Flemish altarpiece, is a must. Also not to be missed is the gourmet restaurant El Portal de Echaurren and its delicious promise of a feast for the taste buds. Delight in sampling the emblematic products of the region, exalted by the avant-garde cuisine of renowned chef Francis Paniego. It is a phenomenal experience enhanced all the more by the exceptional and ever-evolving wine list of master sommelier José Félix Paniego.

El Portal

Around thirty years ago, in the now-trendy district Warehouse District of New Orleans, between art galleries and vintage boutiques, chef Emeril Lagasse opened Emeril’s, the restaurant from which he began conquering America with his Creole and Cajun cuisine typical of the Louisiana region.
Enthroned as a successful culinary professional, an American television celebrity chef, and author of numerous cookbooks, the chef decided to turn over the helm of his restaurant to his son, Emeril John IV. In the warmly welcoming decor of Emeril’s gourmet restaurant, as well as in the more relaxed Wine Bar, the young chef faithfully carries on his father’s labor of love through season-specific signature menus composed with ingredients sourced from a handful of carefully selected farmers from the region. Guests love being invited to tour the kitchens to see what will soon be served to them once they are seated.

Emeril's

This imposing 17th-century building, which stands on the left bank of the river in Blois, is home to the Fleur de Loire hotel. This welcoming property, designed in an eco-responsible way, is a true haven of tranquility. Just two hours from Paris, it is the ideal starting point to explore the region and the châteaux of the Loire in particular. At his gourmet restaurant and at the Amour Blanc restaurant, Chef Christophe Hay shares his passion for regional local products, which he serves with fruit and vegetables grown in his large vegetable garden. Guest rooms in the two wings of the building evoke the gentle way of life and verdant environment of the Loire Valley. Its contemporary decor has been inspired by the tones of the slow-moving river and its sandbanks. As well as the pleasures of the table, Fleur de Loire also offers profound relaxation in the serenity of its well-being area, with its indoor pool and signature plant-based aromatic treatments.

Restaurant Christophe HAY

Hotel and restaurant in town.

Gabriel Kreuther is a virtuoso of foie gras, whether it be tucked between two tender morsels of squab or topped with candied pecans. Alsatian by origin, Gabriel’s homeland is never far away: be it within a leaf of green cabbage, a savory kugelhopf or the restaurant’s stork motif. Having worked his way through the most renowned kitchens of Europe and New York, the chef is now at the helm of a lively restaurant that bears his name in the heart of Midtown. An array of dishes such as delicate frog’s leg beignets dipped in garlic and lemon broth flow in a constant stream from the open kitchen, plated on original tableware by an experienced and passionate team.

Gabriel Kreuther

In Vonnas, Georges Blanc, emblematic Chef and visionary businessman, has developed a veritable Gourmet Village on the river bank, around a reconstruction of the inn of his great grandparents. Together with his family, Blanc constantly reinvents Bresse specialties through creations such as the “crêpe vonnassienne” with salmon and caviar or the legendary Bresse chicken with foie gras. Visits are available upon request to one of the five most exceptional cellars in the world, with more than 135,000 bottles. In just under five hectares of grounds, discover a heavenly spa, an aquatic space next to a pond and a large, landscaped park that is illuminated at night.

Restaurant Gastronomique Georges BLANC

Restaurant and hotel in a village.

Undoubtedly one of Naples most prestigious establishments, ever since it opened in 1870 on a hill in the city’s elegant Chiaia district, Grand Hotel Parker's commands a truly exceptional panorama. Look to the right, toward the tip of Posillipo; to your left, beyond Vesuvius, the city of Sorrento; and on the horizon, the islands of Ischia and Capri, for an idyllic getaway. With their parquet floors, chandeliers, elaborate fabrics and period furniture, rooms and suites at Grand Hotel Parker's offer the discreet charm of a timeless elegance. Dining options offer a gastronomic journey through the region’s culinary traditions. Creative interpretations of classic Neapolitan cuisine are served at George, Chef Domenico Candela's restaurant, while more casual dining can be enjoyed at the Bidder Terrace. The rooftop is the ideal spot to enjoy a cocktail as the sun sets over the Bay of Naples.

George Restaurant

An essential stop along the famed Route des Grands Crus, the charming medieval village of Saint-Emilion is home to Hôtel de Pavie, an intimate establishment with an elegant atmosphere. With its gastronomic restaurant–whose menu is spearheaded by Yannick Alléno–it’s a must-visit for epicureans that’s just 40 minutes from Bordeaux. Rooms and suites are arranged around three buildings: La Maison du Clocher (or Bell Tower), named for its neighboring, iconic church; La Maison de Village, a historic residence featuring Roman ceramics and English style; and La Maison des Suites, which juxtaposes contemporary decor with the historic character of its 18th-century origins. Its restaurant–La Table de Pavie–offers its interpretation of regional haute cuisine, paired with wines from surrounding vineyards. You can admire the landscape from the raised terrace, which also offers breathtaking views over the city’s rooftops.

La Table de Pavie

In the guest book of the Hotel Dollenberg, one visitor wrote: “What a shame you can’t cuddle a hotel.” This hotel offers a hospitable atmosphere and excellent service, both of which engender such warm feelings. The relaxing treatments in the spa, the magical dinners in romantic forest clearings of Bad Peterstal and the delightful landscapes of the Black Forest all make for a wonderful stay. Chef Martin Herrmann, the figurehead of the Dollenberg, focuses on the elements which are absolutely indispensable for the dishes. He creates an inventive cuisine inspired by France and the Baden terroir.

Gourmet Restaurant Le Pavillon

Restaurant and hotel in the woods.

Located on the edge of Lake Annecy and protected by the surrounding mountains, the Auberge du Père Bise is a peaceful and authentic setting conducive to relaxation. A unique spot on the waterfront with mountain views… This stunning property, taken over by chef Jean Sulpice and his wife Magali, has long been witness to the richness of our gastronomic heritage. Passionate about nature, which has become his signature, chef Jean Sulpice traverses the Savoie region so dear to him, exploring it with originality, independence and gourmet enjoyment. Come and discover the new Auberge du Père Bise by Jean Sulpice with its hotel comprising 23 rooms and suites, gastronomic restaurant, bistro and delicatessen.

Auberge du Père Bise - Jean Sulpice

Restaurant and hotel on a lake.

On the edge of Clermont-Ferrand, Hôtel Restaurant Le Pré unites the city with the treasures of Auvergne’s countryside. Each morning, the undergrowth, fields, mountains and forests offer Xavier Beaudiment the wild plants and herbs whose praises he sings.
The menu is as invigorating as a walk at the foot of the volcanoes. The plants dictate their desires to the fresh meat and lake fish, rather than the other way around. Carefully listening, the two-Michelin-star chef then creates mischievous associations and poetic variations in which his technical mastery truly shines. For those wishing to enjoy the pleasure of picking fresh herbs in the morning dew, a few bright and natural rooms welcome you for a cosy night’s sleep.

Le Pré-Xavier Beaudiment

Restaurant and hotel in town.

In an idyllic setting in the heart of the ski region of Trois Vallées, La Bouitte has opened its doors to a sublime and timeless mountain since 1976.
René and Maxime Meilleur, father and son, have built with their hands a unique chalet, an ode to Savoy living. Comforting and pure, their cuisine is the perfect balance between simplicity and elegance, delivering a chiselled and mischievous interpretation of the region's best products. The wine list is immense and the evenings for oenophiles are not to be missed by those who love wine. The lounges and rooms, delicious cocoons sculpted in wood, and especially the very caring family atmosphere make La Bouitte a residence of incomparable charm. 



Restaurant René & Maxime Meilleur

Restaurant and hotel in the mountains.

Jean-Georges Vongerichten has been described as a “genius” and a “great master of gastronomy”. At his legendary Manhattan restaurant, with its Zen-inspired interior, the French-born three-star Chef serves Thai-French fusion cuisine, updating the menu every three months. And the results are breathtaking: yellowfin tuna ribbons with avocado, spicy radish and ginger marinade, foie gras with sour cherry granola, aged balsamic vinegar and sorrel, Jean-Georges’s signature chocolate cake and vanilla bean ice cream… Every dish is given the finishing touches at your table. This final personal touch inspires the senses and brings the diner that little bit closer to the secrets of the Chef.

Jean-Georges

Young chef Ryan Ratino, seen in the United States as a rising star of American-style cuisine, opened the Jônt Restaurant just minutes from the White House, in a neighborhood of Victorian buildings and art galleries. On the first floor, the open kitchen lets diners watch the team of chefs work in perfect tandem to create a refined meal to the sounds of a hip-hop-inspired playlist. Having acquired considerable technical mastery, the chef is easy-going as he plies his trade. The inspiration he finds in Japanese cuisine is expressed in the simple, perfectly selected ingredients. The Jônt Restaurant takes guests on a journey through the chef’s well-balanced flavor combinations, such as his tarts of Wagyu tartare with marmite made from Japanese barley, or his Miyagi-sourced Sasanishiki rice topped with king crab, cultured butter, and truffle.

Jônt

King’s Joy is definitive proof that vegetarian cuisine and haute cuisine are not mutually exclusive! This restaurant led by the creative, innovative talent of young chef Gary Yin, aided by his two sisters, Mia and Lillian, is in an historic quarter that is home to some of the country’s most important monuments, including the Forbidden City and the Lama Temple.
In a group of traditional buildings around a central patio, this serene, refined, and elegant ambiance is home to what is now one of China’s temples of fine dining, a status achieved in the space of a few years. Meals are served in a dining room bathed in natural light from the large glass roof or in charming spaces separated by openwork panels in wood and looking out onto a bamboo forest. An ideal setting in which to appreciate the chef’s inventiveness and dedication to working primarily with organically grown, in-season ingredients. Exploring the ethereal cuisine of King’s Joy is an incomparable experience.

King's Joy

Henry Miller said that he learned to pray in front of the stunning scenery of Big Sur. Carmel-by-the-Sea is the ideal base for marveling at these immense cliffs plunging down into the ocean. Halfway between San Francisco and the Santa Barbara coast, inhabited by seals and whales, Carmel – where Clint Eastwood was once mayor – will charm you with its art galleries and pebble beaches. This romantic hotel, decorated with lovely European fabrics and antiques, is ideally located in the heart of the village, a pleasant short walk away from the famous Carmel Beach. The delicious cuisine, a well-stocked wine cellar and superb massages will give it a special place in your heart.

Aubergine

The Côte Saint Jacques, in the heart of Burgundy, is a captivating destination. Most of the pleasant rooms have nice terraces, and there are panoramic views from the jacuzzi on the banks of the river Yonne. With an array of activities available, from cooking lessons, to strolling along the canal, an indoor swimming pool, a spa and special programmes for children, you will not be at a loss for things to do. Chef Jean-Michel Lorain, the hotel’s talented and exuberant owner, will welcome you like a friend, and if you’re lucky, he will let slip the secrets of his recipes.

La côte Saint-Jacques

Restaurant and hotel on a river.

La Grenouillère, originally a typical regional family restaurant, has become under the amazing starred Chef Alexandre Gauthier, one of France's most inventive chefs, a place which is definitely out of the ordinary. The century-old buildings have been preserved, but two sleek new metallic marquees by architect Patrick Bouchain have redesigned the property. The restaurant, which now opens out onto the garden and greenery, serves a radical cuisine, one that is rooted in the local area and uses freely and imaginatively ingredients from the sea and from hunting and gathering. You can extend your sensory experience by staying in one of the huts in the garden.

La Grenouillère

Hotel and restaurant in the country.

Located south of Lyon in the once Roman town of Vienne, La Pyramide has a long legacy in hospitality. Previously held by the mythical Fernand Point, it is now in the hands of the very talented and friendly Chef Patrick Henriroux and his family. Never resting on their laurels, they constantly innovate and update, making La Pyramide an exciting and dynamic destination.  Patrick Henriroux's cuisine respects its  traditional roots and adds a modern touch. The gourmet restaurant Patrick Henriroux boasts contemporary interiors in vivid colours by Régis Dho. Guests will be delighted by the impressive collection of Chartreuse liqueurs. The rule of three applies to the good things at L'espace PH3, the hotel’s second restaurant: three starters, three main courses, three desserts, three white wines, three rosé wines and so on.

La Pyramide Maison Henriroux

Not far from the Champs-Élysées and the Hôtel de Matignon, in the heart of the extremely chic 8th arrondissement of Paris, a truly unique gourmet restaurant can be found: La Scène. Its renowned chef and owner Stéphanie Le Quellec presides over the restaurant in a plush and elegant setting reminiscent of a small theatre. After descending the few steps to reach the intimate atmosphere of the restaurant’s dining room, it becomes clear just how well this epicurean address lives up to its name. In the open kitchen, the chef directs her brigade, who silently prepare for the approaching performance. With menus presented in several acts — up to ten, depending on the mood — guests at La Scène become fully immersed in a spectacle unlike any other. It is one that pays homage to French producers, whose riches Stéphanie Le Quellec exquisitely brings to life. By revealing the ingredients that move her and by cooking responsibly, her style and talent are subtly expressed from the very first savoury notes. They continue to shine all the way through to the deliciously sweet finale, where the expertise of pastry chef Pierre Chirac comes to the fore. Stéphanie Le Quellec and her brilliant troupe, including a remarkably impressive team of waiters, succeed in conveying the beauty of emotion in a masterpiece that marvellously brings together high gastronomy, refinement and simplicity.

La Scène

In the center of old Quebec City, between the Saint Lawrence River and Place Royale, a property steeped in history awaits. Built in 1686, the vaulted cellars of the Leber and Charest houses, among the oldest buildings in the city, now house a gourmet restaurant which puts La Belle Province firmly on the map of traveling foodies. Welcome to La Tanière³, the experimental and sensorial retreat of chef François-Emmanuel Nicol. Fully devoted to promoting this region, he cooks exclusively with local, seasonal ingredients. No imported products can be found on the menu–with the exception of wine, only Quebec and Canadian terroirs are honored on the plate.

The chef enjoys experimenting with little-known local produce, such as caviar from Lake Saint-Pierre, cherry bark, native plants from Quebec and even Pawpaw, a fruit native to North America with a taste reminiscent of mango. Two distinct dining experiences are offered at the La Tanière³ restaurant: one in an elegant dining room surrounded by captivating decor, the other at the Comptoir-Chef, with a front row seat to observe the kitchen at full steam. In both cases, a chef’s choice tasting menu, accompanied by wine, transports guests to the heart of Quebec’s unique terroir, offering a rich and aromatic palette.

La Tanière³

Restaurant La Tanière

Bruno Oger left the kitchen of a palace hotel in Cannes and the hustle and bustle of the Croisette to move to the calm of Villa Archange and its shady courtyard in Le Cannet. This 18th century Provencal building, which has been masterly refurbished and tastefully decorated, reflects the sensitivity of the chef who celebrates the classics of French cuisine. With precise execution and skilful composition, his mastery is perfect, the presentation sophisticated. No. 2 oysters and Oscietra caviar precede delicious turbot, celery, Vierge Feuille, shallots and nuts, followed by Yohan Jara's light-as-air, whimsical delights, all delivered with the warmth of impeccable service.

La Villa Archange

On the edge of the beautiful Sonian forest, renowned Chef Pascal Devalkeneer achieves the perfect balance between traditional and avant-garde concepts. This talented chef’s cuisine is well-thought out and beautifully executed. Delectable Per Se caviar and broccoli flowers, Parmentier style, enhance the special Gillardeau oyster tartar. Savour his creative dishes in a contemporary and warm setting or on the terrace, with its fragrance of aromatic herbs, a heavenly environment for your ‘al fresco’ dinner. The knowledgeable sommelier presents wine from both French vineyards and further afield that is in harmony with the gourmet offerings.

Le Chalet de la Forêt

Restaurant in the woods.

For over a century, the imposing red walls of this 18th-century property, home to Relais & Châteaux Le Chambard in the heart of Kaysersberg, have been a gourmet stop on the Alsace wine trail. Its proud tradition of family hospitality is today perpetuated by Chef Olivier Nasti, who reigns over the stoves of the establishment’s Michelin-starred restaurant. He serves cuisine that respects nature and the land, while his wife Patricia is responsible for the front-of-house atmosphere, supported by their daughters Manon and Clara. This unmissable gastronomic rendezvous, between the region’s vineyards and the Ballons des Vosges, is also a friendly inn, where a chic, Zen-like vibe pervades guest rooms with contemporary décor. Enjoy the homely, traditional side of Alsace in the Winstub, experience a culinary immersion as you discover the chef's secrets, then enjoy a moment of relaxation in the spa...

La Table d'Olivier Nasti

The Château de Beaulieu is an architectural gem with elegant facades and interiors in a romantic park, one hour from Le Touquet, between the Opal Coast and Belgium. The subtle balance of classic architecture and contemporary art makes this the perfect setting for what is one of the top restaurants in the region. The Chef pays tribute to Pas-de-Calais producers by using ingredients like Boulogne-sur-Mer scallops, Étaples bass and other fish from the North Sea. Meurin believes that “because of the currents in the nearby sea, the fish become strong and daring, which enhances the quality of their taste”. Savour his creations in two glass-roofed restaurants.

Christophe Dufossé

The name Bernard Loiseau evokes a unique sensory voyage and an authentic culinary experience. Chef Louis Philippe Vigilant has added his talent to the legacy left by his master, with cuisine based on simplicity, powerful tastes and new flavours. But the food isn’t the only attraction at this stunning Burgundy location: owner Dominique Loiseau has made this hotel exceptional in every way. The breakfast room is a listed historical monument. The dining rooms offer a panorama view of the gardens, the rooms are elegantly decorated and at the spa, the welcome is warm and attentive. This is a magical and timeless place where the idea of well-being takes on its full meaning.

La Côte d’Or

Sébastien Bras has been at the helm of Le Suquet since 2009, and is forging his own path, reminiscent of the one his father also took. His intuitive and carefully crafted exceptional cuisine provides the perfect showcase for the treasures of the vegetable world offered by the Aubrac plateau. Imagination is given free rein in subtle pairings and harmonies which express this multifaceted living world. The pearly white monkfish and its black olive sauce tell of Gods battling in the skies over Aubrac: your plate is a fragment of the universe. Nature is at the very heart of the Bras family’s daily endeavours.

BRAS

Restaurant and hotel in the country.

Le Taillevent, a former mansion of the Duke of Morny, is both a distinguished destination and the epitome of art de vivre. Under the watchful eye of restaurant manager, it is not merely a restaurant but the embodiment of French haute gastronomy in its most generous form. The chef, Giuliano Sperandio, orchestrates a delicate symphony by reinterpreting the classics with clearly expressed modernity and deliberate audacity. At this outstanding property, the finest pairings of food and wine are revealed as you explore its impressive wine list of 2,800 French and foreign vintages.

Le Taillevent

A culinary institution in Paris since 1978, today Maison Rostang is writing a new chapter in French gastronomy. Tradition, innovation and audacity go hand in hand in the cuisine of Chef Nicolas Beaumann. It complements the 1,500 exceptional wines, which make the cellar a popular destination for oenophiles. Located near Parc Monceau, Maison Rostang strikes the perfect balance between freshness, seasonal products and bold flavors. The chef attaches particular importance to jus and sauces, as well as to flourishes in the dining room that take place table-side: poaching, flambéeing and carving are carried out directly in front of diners, and are an integral part of the experience. The woodwork that covers the walls, the custom-made decorative objects and the view of the choreography of the kitchen create a warm and intimate atmosphere, which invites you to prolong this delightful moment of conviviality.

Maison Rostang

West of Los Angeles, Santa Monica is the final stop on Route 66, as well as the mythical city in which the Mélisse restaurant, a Mecca of haute gastronomy, is located. It is here where the talented and multi-awarded Josiah Citrin develops and elaborates his culinary philosophy: the quest for excellence. In a perpetual search for innovation, the chef com-bines textures and flavours in a tasting menu unveiled directly in the dining room during an exclusive, single service. In this way, the fourteen guests at the restaurant’s five tables discover together the dishes they are about to savour. They continue their exploration, prolonging the pleasure, through the guidance of the sommelier whose suggestions bring a reimagined approach to the pairing of food and drink. Coupled with a decor created by local artisans as well as an original musical ambiance inspired by chef Josiah Citrin’s vinyl collection, the restaurant’s intimate space provides the perfect venue for this unparalleled gastronomic experience. Moreover, working closely with farmers and producers from Napa Valley to San Diego with the same pursuit of excellence and at-tention to detail, Mélisse is able to access the best ingredients available and to showcase the area’s local and seasonal ingredients.

Mélisse

With exceptional cuisine and an inviting and sophisticated interior crafted by the artisans of the Gard region, the Restaurant Alexandre is a unique place. Two-star Chef Michel Kayser has perfected the art of pleasing the palate. The seasonal products with their special aromas are skilfully prepared and paired with wines from Languedoc-Roussillon. The île flottante with Provence truffles on a velouté of Cévennes cep mushroons and the “écrin des gourmandises d'Alexandre”, a selection of desserts, are both not to be missed. A passionate Chef, Kayser takes you on a culinary journey through deeply-rooted southern cuisine.

Michel KAYSER - Restaurant Alexandre

Created in 2000, Pujol is first and foremost a restaurant, one considered among the best in Mexico. But it is also a stunning space, a house whose architecture rings with echoes of modernism — abound with angles, glass and wood — where light caresses the plates and subdues the air. And then there is the Pujol of Enrique Olvera, its renowned chef, and his contemporary cuisine inspired by traditional Mexican recipes and ingredients.
The brilliant source behind several notable restaurants in Mexico and the United States, Enrique has made Pujol an international reference of Mexican cuisine. With two tasting menus, each boasting seven dishes, discover the true essence of Mexico with one composed around corn and the other around the sea. That is, unless you prefer the taco counter, where the chef’s ever-evolving creativity is sure to surprise you.

Pujol

This 19th century mansion combines all that is great about the southwest of France and the Landes, the country of dunes and wide open spaces. The scent of the sea pines drifts over those relaxing by the swimming pool or on the white sandy beaches, only a few kilometres from the Relais de la Poste, or those surfing the famous waves of the Landes coast. Chef Jean Coussau concocts with great talent flavorful gourmet recipes originating from the region between the Basque Country and Bordeaux, with its wealth of exceptional products, like Adour lamprey, hot duck foie gras with grapes, sand asparagus from the Landes or Gillardeau oysters on a bed of chanterelles.

Relais de la Poste

Behind a modest façade on a quiet street in the neighbourhood of Les Invalides in Paris, David Toutain has been showcasing his unique talents since 2013. Reflecting his proud heritage as the grandson of farmers, the intimate dining room of this restaurant is elegantly accentuated by pale oak and soft lighting — the perfect prelude to the Normandy-born chef’s resolutely plant-based cuisine. Having trained under the world’s best, he creates meticulous, singular expressions inspired by the many sensorial experiences offered by nature, in which lobster mingles with fir trees, veal with meadowsweet and vegetables shimmer with a rare intensity. Walk along the shores of a turbulent ocean, explore the magical autumnal undergrowth of the forest or wander into a dazzling meadow of flowers: each dish invites you on a voyage of discovery.

Restaurant David Toutain

Soak up the history and savour the exquisite cuisine at Restaurant Kong Hans Kælder. Established by the Grønlykke family in 1976, the restaurant is located in the oldest cellar in Copenhagen dating more than 700 years back, erected during the reign of Danish monarch King Hans, and once the residence of legendary author Hans Christian Andersen. Vaulted ceilings and soft lighting create an intimate atmosphere. An open kitchen invites guests to observe the Chef while he crafts such signature dishes as his Roasted Black Lobster, served with delicate white asparagus and accompanied by an asparagus-lobster mousse with a superbly light and frothy asparagus sauce. Classic French cuisine has been paired down to respect a new-found desire for simplicity. Superb ingredients, such as the freshest shrimp from the Fjords or turbot from the North Sea speak for themselves.

Restaurant Kong Hans Kælder

Restaurant Kong Hans Kaelder

At the edge of the Vosges nature park, in the unspoiled Alsatian countryside, La Merise combines tradition with refinement. In the heart of Laubach, a pretty village thirty minutes from Strasbourg, Christelle and Cédric Deckert welcome guests to a property they have designed themselves, its half-timbered and sandstone construction assembled from materials reclaimed from the region. Here, they have created the restaurant of their dreams: elegant and warm surroundings in which they can fully express their love for nature and the land. The chef re-interprets classics of French cuisine, through daring combinations that celebrate Alsatian terroir and yield intense flavors, always using seasonal products and even drawing ingredients from his own garden. The sommelier gives pride of place to local wines while honoring all the French regions.

Restaurant La Merise

La Merise

Restaurant in a village.

In the middle of the magnificent Palmengarten a white building hosts the Restaurant Lafleur, which is designed in Bauhaus style and whose name pays homage to the Pomerol wine estate, Château Lafleur. Chef Andeas Krolik creates a contemporary cuisine, which combines regional products with Mediterranean influences. He excels in the preparation of fish dishes. His elegantly presented plates feature a dialogue of sweetness and acidity and an occasional use of more intensive spices and essences. A Breton mackerel meets a Dashi stock and aubergine cream, whilst a carabinero is accompanied by a vermouth froth, spicy carrots and lemon confit.

Restaurant Lafleur

Restaurant in a park.

A meal on the second floor of the Eiffel Tower is a transcendent experience. Since chef Frédéric Anton, who also helms Le Pré Catelan, took over the kitchen, this renowned gastronomic destination has soared to even greater heights. Amidst 1900s elegance and the timeless modernity of the French spirit, the dining room, perched 125 metres above the rooftops of Paris, plays with the femininity and legendary irreverence that characterise France’s Iron Lady. Frédéric creates visually stunning compositions, enriched by his longestablished collaborations with Île-de-France producers and artisans. As a final touch, the lavishly endowed wine cellar is also one of the pillars of this ethereally voluptuous edifice.

Restaurant Le Jules Verne

Working as a duo, Serge and Marie-Aude Vieira have mastered the art of marrying contrasts to create harmony. Enamoured with Château de Couffour, they added a playful twist to its medieval charm by creating a sleek angular building to house their restaurant. This same creative freedom is expressed by the ever-evolving cuisine, which finds its roots in the riches of Auvergne. A native of the region, Serge Vieira passionately works to blend the flavours and textures of the products he knows so well. And as he once wished to be a designer, he puts great effort into the composition of his dishes. A stay in one of the château’s rooms promises you will enjoy this multisensory experience to the fullest.


Restaurant Serge Vieira

Located in a beautiful modern villa overlooking a tropical garden in the heart of Bangkok, Sühring is decidedly out of the ordinary. In the kitchen, two chefs, Mathias and Thomas, twin brothers, play together, juggling their childhood memories with traditional German recipes. Notwithstanding the classics, such as Bismarkhering and Spätzle, they offer a modern, even cheeky, version of German cuisine that is always in tune with the seasons. The crispy pork shank melts with delight and the tartlet topped with a beautiful green jelly glittering with parsley powder explodes in the mouth, releasing the subtle flavours of the famous chicken salad.

Restaurant Sühring

Atop a landmark Art Deco skyscraper in The Big Apple’s Financial District, SAGA is a New York story that will dazzle your five senses. This restaurant – spread over five floors with a 360° panoramic view, solarium, and three large outdoor terraces – is unlike any other dining space in New York. Two floors are reserved for private suites, with warm-toned velvet, marble tables, and sculpted stone details that intensify the hushed, intimate atmosphere. The main dining room on the 63rd floor has vast windowscapes offering a wraparound view of the skyline bristling with high-rise buildings. SAGA’s cuisine is unquestionably cosmopolitan and impeccably suited to this sleek, chic, yet welcoming urban world: chef Jamal James Kent’s gourmet menu is inspired by his childhood memories and travels to the ends of the earth. On the 64th floor, cocktail-lovers can write a story all their own in the Overstory.

SAGA

Saison was the first gastronomic restaurant to prepare open-hearth wood-fired cuisine. The former warehouse that is home to this San Francisco dining institution combines a rustic flavor with intimacy and refinement. The backdrop sets the tone for the culinary experience that takes place, which pays tribute to the local terroir as well as contemporary culinary technical innovation. The fertile abundance of the Californian landscape is a constant source of inspiration for Richard Lee, who works with the best producers, farmers and fishers in the region. Driven by a penchant for simplicity, the chef surprises with highly original ingredient combinations and subtle seasonal flavors, amplified by a flamboyant cooking method that has become his trademark. Alongside the food, the wine list is renowned as among the best in the United States, certainly equal to the creativity of the dishes. It is structured around the most remarkable vintages of the New and Old World, with a predilection for wines from Burgundy. And nothing quite compares to sipping buckwheat tea after a meal near to the flaming hearth.

Saison

On crossing the threshold of Taubenkobel, you will be welcomed by the owners, the Eselböck family, in the unique atmosphere of this cosmopolitan haven in a Burgenland village. This charming 19th century vintner’s house is dedicated to well-being, the appreciation of art and love of the surrounding nature of the Pannonian lowlands. The remarkable cuisine of Chef Alain Weissgerber will enchant your palate. Created in 1984, the former farm hosts not only one of the best culinary addresses but is also a romantic hotel, a grocery store in the middle of a beautiful garden that will seduce you.

Restaurant taubenkobel

In the small town of Brusciano, about fifteen kilometres from Naples, take a seat under the shade of Vesuvius and embark on a generous culinary journey at Taverna Estia. Michelin-starred chef Francesco Sposito has been offering a modern and inventive cuisine inspired by traditional recipes from Campania since 2005. You will quickly be seduced by his unique interpretation of Neapolitan classics or by dishes like his fettuccine with pink shrimp tartare, accompanied by a wine specially chosen by his brother Mario Sposito, the restaurant’s sommelier and maître de maison. With its exposed beams, central fireplace and hundreds of bottles of wine covering its walls, the dining room is the perfect setting for all of the pleasures that await.

Taverna Estia

One day, a guest described Terra Hotel as “the magic place.” The name stuck, as the magic can be felt everywhere: in the serenity of the landscapes and the purity of the alpine air, and in the sincere hospitality of the hosts and their creative cuisine, inspired by nature. It offers a complete culinary  change of scene, immersed in an enchanting setting.
At over 5,000 feet above sea level, not far from Bolzano, the contemporary architecture of the Terra Hotel-The Magic Place blends harmoniously with its wider environment. Inside, massive tree trunks, natural wood and soft colors create an elegant, contemporary yet warm atmosphere that instantly channels a sense of relaxation. Its dining room–bathed in light streaming through its floor-to-ceiling windows–reveals spectacular panoramic views of the Dolomites, a hiker's paradise. The perfect setting to appreciate the chef's distinctive gastronomic score, which changes with the seasons and is complemented by fine wines carefully selected by his sister Gisela, an expert sommelier. Both perpetuate the family legacy in a place that feels like home... beneath a carpet of stars.

Terra

Hotel and restaurant in the mountains.

At the foot of MoMA, in the vibrant Midtown district, The Modern is a distillation of Manhattan fine dining, lifestyle, and culture. The restaurant features refined yet unexpectedly playful dishes that highlight exceptional ingredients and seasonality. In the dining room overlooking MoMA’s Abby Aldrich Rockefeller Sculpture Garden, guests are invited to relish Chef Thomas Allan’s contemporary American cuisine, tinged with French flair. The décor, the inspiration of design firm Bentel & Bentel and borrowing freely from the Bauhaus style, is fitting indeed for a restaurant adjoining a modern art museum. In a warm, welcoming atmosphere, The Modern offers a dazzling array of experiences to delight even the most discerning palates: honeynut squash with razor clams, dry-aged duck with red endive and orchard quince, brûléed bread pudding, along with one of the best wine menus in New York City.

The Modern

Sit back on the terrace of your room and admire the panoramic view: beneath your eyes, Porto, a Unesco World Heritage site, and the sinuous curves of the Douro river. The Yeatman, located in the heart of Vila Nova de Gaia–the historical headquarters of the Port wine houses–owes its name to a family of British traders who are still active: this legacy is told through the décor of the rooms and a great collection of Portuguese wines. The chef showcases contemporary gastronomy, with food and wine pairing an important part of the dining experience. The final touch is the choice of treatments available at The Yeatman Wine Spa–an oasis of harmony and well-being.

The Restaurant

Built in 1920 in Wingen-sur-Moder in the Bas-Rhin by René Lalique, the great art nouveau jeweller and celebrated master of art deco glass, the Villa René Lalique - Hôtel & Restaurant is now an exceptional hotel and refined restaurant — a living and vibrant tribute to its creator. Nestled within the heart of the Northern Vosges Regional Natural Park, the six exclusive suites, each inspired by an original design by the avant-garde artist, tell the story of a name that has become the crowning jewel of the French crystal industry. Within the gourmet restaurant’s large glass-walled dining room, Austrian Chef Paul Stradner works with his team to prepare intense and highly colorful creative cuisine. He's joined by pastry chef Jonathan Bunel, who draws inspiration from French tradition and modern influences for his sweet creations, and Alsatian head sommelier Romain Iltis, who oversees Villa René Lalique - Hôtel & Restaurant’s exceptional cellar, one of the finest in Europe, with no fewer than 60,000 bottles. Hervé Schmitt, the restaurant’s manager, directs the Lalique’s table service and setting like a ballet.

Villa René Lalique

This fine early 20th-century mansion on the banks of Lake Annecy is a rhapsody of blue and gold: the blue of the façade and the lake viewed from the terrace meets the golden yellow of the wood cladding the walls and the sun that shines into the guestrooms through the large picture windows. This house offers an intimate setting with a warm, cosy ambiance. And all around is resplendent nature, as celebrated by the Chef's cuisine. Since 2010, Yoann Conte, following in the footsteps of Marc Veyrat, has drawn his inspiration from the passing seasons and their plants to reinterpret local cuisine, serving, for example, fish from the lake with fresh herbs and alpine flowers.

La Table de Yoann Conte - Restaurant Gastronomique

Hotel and restaurant on a lake.

Take a seat at the counter and let yourself be surprised. Here, there is no menu or predefined specials; the chef follows his inspiration and what he perceives of his guests' desires to prepare them a unique meal celebrating a moment that will not be repeated. At the head of this family restaurant, Shinichiro Takagi is the custodian of a culinary tradition that finds its origins in the concept of Ishoku Dogen, according to which food and health are linked. From the traditional decor to the pottery supplied by local artisans, from the slightest flower to the best ingredients, nothing is left to chance when creating an exquisite kaiseki cuisine and a moment of perfect harmony.

Zeniya

Zeniya / 銭屋

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