Relais & Chateaux Adds New Properties to Hotel Portfolio

  • January 10, 2011
Relais & Chateaux Adds New Properties to Hotel Portfolio
New members include Combal Zero in Italy, situated within a 13th century fortress in Castello di Rivoli Museum of Contemporary Art. Grand Chef Relais & Chateaux Davide Scabin presides over what the media has called one of the "10 life-changing restaurants."

Grand Chef Relais & Chateaux Jacques Decoret from La Maison Decoret in France is recognized for creating a new chapter in the culinary arts.

At Restaurant Europea in Montreal, Canada, Grand Chef Relais & Chateaux Jerome Ferrer offers modern, intuitive cuisine in a Victorian house in the heart of downtown Montreal.

Villa Samadhi, Kuala Lumpur, Malaysia, is an intimate urban retreat minutes away from the city center. Select suites feature fully-equipped kitchens where the chef creates personalized menus.

Grand Chef Joseph Lenn creates cuisine at Blackberry Farm, in the Smokey Mountains of Tennessee. His restaurant, The Barn, offers a sophisticated version of the culinary traditions of the South, using vegetables, honeys, cheeses and other produce from the estate.

Grand Chefs Philippe Colinet and Yoshihiko Miura preside over Auberge des Templiers in France, which was the first hotel on Relais & Chateaux' original 1954 "Route du Bonheur" from Paris to Nice.

Hotel du Castellet, also in France, with Grand Chef Christophe Bacquie, bases its cuisine on seasonal produce from the South of France.

Grand Chef Michael Fell oversees dining at Villa am See in Germany.

Grand Chef Antonio Guida's sea-side hotel in Tuscany, Il Pellicano, reinvents Mediterranean cuisine with herbs and vegetables from the estate's garden.

For more information, visit www.relaischateaux.com.