Relais & Châteaux

Eleven New Properties Join Relais & Châteaux Relais & Châteaux is growing and the collection is delighted to welcome eleven properties which operate in harmony with their surroundings and align with our shared vision of hospitality. Just as our hotels and restaurants each celebrate their own uniqueness and distinct local connections, we appreciate our guests also want to pursue one-of-a-kind, unforgettable experiences. Our new additions: https://lnkd.in/dhP-dH4q #RelaisChateaux

The 2024 Travel + Leisure Co. World’s Best Awards are out and we are happy to announce that many Relais & Châteaux properties have been voted by the readers of T+L amongst the best hotels in the world. Warmest congratulations to Gran Hotel Mas d'en Bruno (6th place), Secret Bay (38th), Ellerman House (60th), Nayara Springs - Relais & Châteaux (68th), Triple Creek Ranch | Relais & Châteaux (78th), and Cavas Wine Lodge Relais Chateaux (94th) for making it in the Readers' 100 Favorite Hotels in the World 2024 list. Congratulations to the properties that won 1st place and to all those voted in the following categories: Readers' 15 Favorite Resorts in the Continental US #1 Triple Creek Ranch: Darby, Montana Rancho Valencia: Rancho Santa Fe, California Little Palm Island Resort & Spa: Little Torch Key, Florida The Ranch at Rock Creek: Philipsburg, Montana Readers’ 15 Favorite Inns in the Continental US The Wauwinet: Nantucket, Massachusetts Weekapaug Inn: Westerly, Rhode Island Readers' 15 Favorite Resorts in California Rancho Valencia Auberge du Soleil: Rutherford Readers' 5 Favorite Resorts in Montana Triple Creek Ranch Ranch at Rock Creek Readers' 10 Favorite Resorts in Colorado The Little Nell: Aspen Readers' 15 Favorite Resorts in Florida #1: Little Palm Island Resort & Spa Readers’ 15 Favorite Hotels in Charleston Planters Inn Readers' 5 Favorite Hotels in Santa Fe #1 The Inn of the Five Graces Readers' 15 Favorite Resorts in the South #1 Blackberry Farm: Walland, Tennessee Blackberry Mountain : Walland, Tennessee Old Edwards Inn & Spa: Highlands, North Carolina Readers' 15 Favorite Domestic Destination Spas Mii amo, a destination spa: Sedona, Arizona Readers' 20 Favorite Resorts in Hawaii of 2024 Hotel Wailea: Maui Readers' 25 Favorite Resorts in the Caribbean #1 Secret Bay Calabash Hotel: Grenada Curtain Bluff Resort: Antigua and Barbuda Cap Maison: St. Lucia Readers' 5 Favorite City Resorts in Canada #1 Manoir Hovey | Relais & Châteaux: North Hatley, Quebec Readers' 10 Favorite City Hotels in Canada Auberge Saint-Antoine: Quebec City, Quebec Readers' 10 Favorite City Hotels in Central & South America Inkaterra La Casona: Cusco, Peru Hotel B: Lima, Peru   Readers' 10 Favorite Resorts in Central America Nayara Springs: Costa Rica Readers' 8 Favorite Hotels in Africa #1 Ellerman House Readers' 30 Favorite Hotels in Europe of 2024 CITY HOTELS Hotel Copernicus: Kraków, Poland Cashel Palace Hotel: Tipperary, Ireland RESORTS #1 Gran Hotel Mas d’en Bruno Readers' 10 Favorite Hotels in Paris Relais Christine Readers’ 10 Favorite Resorts in Italy  Borgo Santandrea, Relais & Châteaux : Conca dei Marini Il San Pietro di Positano : Positano   Readers' 5 Favorite Resorts in Spain & Portugal #1 Gran Hotel Mas d’en Bruno Readers’ 5 Favorite Resorts in the U.K. & Ireland  #1 Ballyfin Demesne: County Laois, Ireland Readers' 10 Favorite Intimate-ship Ocean Cruise Lines PONANT

EELS CANNOT BE BRED IN CAPTIVITY as they have a life cycle not completely understood by scientists. That’s why #RelaisChateaux chefs globally, like Vicky Lau from Tate Dining Room And Bar in Hong Kong, have removed eel from their menus to mark #UNWorldOceansDay. Eel farms simply catch immature wild fish (that have not yet had the change to reproduce) and raise them until they are large enough to eat. Meanwhile, eel stocks globally are endangered, facing multiple threats, from overfishing to habitat loss and obstacles that block their migration. One way we can #AwakenNewDepths is by removing eel from all our menus. We can cut demand and help stocks replenish. With Ethic Ocean, this is our #SOSforBiodiversity, to Save Ocean Species. Send your own #SOSforBiodiversity, just say #EelNoThankYou. https://lnkd.in/em3Fj-cA United Nations Division for Ocean Affairs and the Law of The Sea (UNDOALOS) Oceanic Global United Nations UNESCO IUCN

Last week, The MICHELIN Guide unveiled its new hotel rankings in Japan. This distinction rewards the best hotels in Japan that offer outstanding experiences. Hotels are judged on five criteria: architecture and interior design, quality of service, personality and character, value for money and contribution to the local experience. We are proud to count 6 of our japanese members in this ranking. - Three keys went to Gora Kadan - Two keys went to Asaba and Nishimuraya Honkan  - One key went to Beniya Mukayu, Bettei Senjuan and Kanamean Nishitomiya. Congratulations to Gora Kadan, one of the only six properties awarded with 3 keys in Japan. The full list of MICHELIN Key Hotels can be found here : https://lnkd.in/eHRjr2D7 ミシュランキーを６の施設が獲得しました。おめでとうございます。 ３つのキーを獲得したのは、強羅花壇、２つのキーを獲得したのは、あさば、西村屋本館、１つのキーを獲得したのは、べにや無何有、別邸仙寿庵、要庵西富家。 ミシュランの星は世界の優れたレストランを認識するものですが、ミシュランキーは同様に世界の優れた宿泊施設を認識するものです。 今回アジアで初となるミシュランキーの発表、日本では全国で６の施設が３つのキーを獲得しましたが、そのひとつは強羅花壇です。 ミシュランキーを獲得した全ての宿泊施設のリストはこちら チーム一同、今後の健闘をお祈りします。

Le portrait du président de notre Association dans Les Echos par Claude Vincent : "Laurent Gardinier ou la vie de châteaux"

[#LuxusMagazine] Être estampillé Relais & Châteaux, c’est entrer dans un portefeuille d’établissements #hôteliers et #gastronomiques de renom, portés par un art de vivre #luxueux, des services cinq étoiles et un cadre d’exception. Focus sur cinq des plus beaux hôtels Relais & Châteaux de #France. Par Pauline Duvieu JIVA HILL RESORT, Relais & Châteaux Baumanière Cap d'Antibes Beach Hotel La Côte Saint-Jacques & Spa ***** Hotel Richer de Belleval https://lnkd.in/eKPthnhJ

EEL IS OFF THE MENU because global stocks have collapsed, and #RelaisChateaux chefs like David Toutain in Paris are embracing alternative ingredients for even their most iconic dishes.   Not only is the European eel critically endangered, but it cannot be farmed sustainably, so in partnership with Ethic Ocean we’re determined to #AwakenNewDepths this #UNWorldOceansDay by raising awareness of red-listed species, starting with eel.   By taking this stand, #RestaurantDavidToutain and hundreds of our global restaurants, are helping cut global demand and giving stocks a chance to replenish.   This is our #SOSforBiodiversity, to help Save Ocean Species for future generations. And as Chef Toutain says, it’s a team effort: you can help create a more #EthicOcean too.   Just say #EelNoThankYou whenever you are offered eel or unagi. 🌊Why Relais & Châteaux is no longer serving eel: https://lnkd.in/em3Fj-cA United Nations Division for Ocean Affairs and the Law of The Sea (UNDOALOS) Oceanic Global United Nations IUCN  

CULINARY TRADITIONS MUST ADAPT to reflect today’s sustainability concerns.   That’s why hundreds of #Relaischateaux chefs, like Pedro Subijana from Hotel Akelarre in Spain, will no longer serve critically endangered species like the European eel, despite its importance to multiple cuisines globally.   For #UNWorldOceansDay, in partnership with Ethic Ocean, we’re doing our bit to send an #SOSforBiodiversity – to Save Ocean Species and prevent the extinction of eels by serving sustainable alternatives.   In the past, anchovies were overexploited, but a temporary suspension in fishing allowed the stock to rebound. Eels must also be allowed to recover, for their own sake, and if we ever hope to serve it–sustainably–to future generations.   Until then, we must make positive choices about what we eat, to #AwakenNewDepths.   Join #Akelarre and send your own #SOSforBiodiversity: just say #EelNoThankYou whenever you see eel or unagi on the menu.    🌊 Why Relais & Châteaux is campaigning to save the eel in partnserhip with #EthicOcean: https://lnkd.in/em3Fj-cA United Nations Division for Ocean Affairs and the Law of The Sea (UNDOALOS) Oceanic Global United Nations IUCN 

EELS ARE ENDANGERED, so #RelaisChateaux Chefs – like Michael Cimarusti from Providence, Los Angeles – have pledged to stop serving them.   Cutting demand is a practical step we can take this #UNWorldOceansDay, so we’re issuing this #SOSforBiodiversity in partnership with Ethic Ocean to Save Ocean Species.   Our goal? To #AwakenNewDepths and give eel stocks a chance to recover–the European eel, American eel and Japanese eel are all on the IUCN Red List.   Chef Cimarusti has witnessed their decline firsthand in Maine, on America’s east coast, where eel was abundant when he was a child–but today has all but disappeared.   You can help stop demand too: just say #EelNoThankYou whenever you are offered eel or unagi. 🌊 Why Relais & Châteaux and #EthicOcean is no longer serving eel: https://lnkd.in/em3Fj-cA United Nations Division for Ocean Affairs and the Law of The Sea (UNDOALOS) Oceanic Global United Nations UNESCO  IUCN

Laurent Gardinier, our president, talks about how a focus on local culture, sustainability, culinary excellence, and social responsibility is driving the Association's future