(Hong Kong, April 27, 2009) The ultimate online guide to the world's leading chefs and their restaurants has been launched by Relais & Châteaux, the exclusive collection of 480 of the finest charming hotels and gourmet restaurants in 56 countries.
The website www.grandschefs.com was unveiled at the annual meeting of Grands Chefs, Relais & Châteaux in Beaune- Burgundy.
A benchmark guide for gourmets, it showcases 160 of the world's culinary elite from five continents and over 350 Michelin stars.
Each chef is profiled along with their signature recipes and restaurants -- with links to book tables at them. The profiles also detail their videos, books and DVDs, with links to their online shops.
The legendary chefs are in cities from New York, Geneva and Sydney to Tokyo, London and Paris -- and also in countryside inns and seaside resorts.
They include such eponymous names as Patrick Henriroux in Vienne, Michel Bras in Laguiole, Michel Roux Jr. in London, Jean-Georges in New York, Jean-Pierre Vigato in Paris, Annie Féolde in Florence, Emile Jung in Strasbourg, Tetsuya Wakuda in Australia and Kiyomi Mikuni in Japan, Thomas Keller in New York and California.
Closer to home, Grands Chefs in Asia include Ivan Li in Shanghai, Som Khuan Wandee in Malaysia and Emmanuel Stroobant in Singapore, Joel Robuchon in Tokyo….
Jaume Tàpies, International President of Relais & Châteaux, said: “grandschefs.com is a tool to promote not only the excellence of Relais & Châteaux but also fine dining around the world.”
The website is initially launched in French, English, German and Spanish. An Italian version is to be added soon.
Also on the menu at the 5th annual meeting of Grands Chefs was a brainstorming gathering to come up with an action plan of proposals on how to weather the current economic crisis while promoting fine dining.
Mr Tàpies added: “Our Grands Chefs are the best sounding board for finding ways of tackling the crisis and reticent consumer spending. They are in contact with guests, suppliers and the media whilst remaining firmly anchored in the heart of their regions and their terroirs.”
Established in France in 1954, Relais & Châteaux is now extending its collection of fine hotels and restaurants into Asia, selecting outstanding properties with a truly unique character.
ABOUT THE GRANDS CHEFS RELAIS & CHÂTEAUX
They are the avant-garde of the finest hotel association in the world. 160 chefs on five continents, monopolizing the awards, acting as the foodie stars in their respective countries, but always the first to report for work in their own kitchen.
They like both tradition and modernity, and insist on the finest produce from around the world. They are to be found in cities like New York, Geneva, Sydney, Tokyo, London or Paris, but also in the country, wherever an ivy-covered inn, a country house in its park, or a seaside or riverbank resort conjure up peace and quiet.
They have worked as a family for several generations, created famous dynasties, claiming a “family spirit” (Michel Troisgros in Roanne, Michel Roux Jr. in London and Michel and Alain Roux in Bray-on-Thames, Jean-Michel Lorain in Joigny, Georges Blanc in Vonnas, Nadia et Giovanni Santini in Italy, Jacques Lameloise in Chagny, Hélène Darroze in Paris after Villeneuve de Marsan, Juan Mari and Elena Arzak in San Sebastián, Jean-André Charial in Les Baux de Provence, Michel and Sébastien Bras in Laguiole and Régis and Jacques Marcon in St Bonnet le Froid), or they have founded their own legend (Daniel, le Bernardin or Jean-Georges in New York, Jean-Pierre Vigato in Paris, Michel Guérard in Eugénie, Heinz Winkler in Aschau, Annie Féolde in Florence, Tetsuya Wakuda in Australia and Kiyomi Mikuni in Japan).
They are legendary chefs. Their names are enough to make us dream. Who would go to Crissier but for Philipppe Rochat, to Vienne but for Patrick Henriroux, to Vézelay but for Marc Meneau, to Mayerling but for Heinz Hanner, to Yountville but for Thomas Keller? They are the star attractions in their towns: Marseilles, as we know, means Gérald Passédat, Strasbourg Emile Jung and La Rochelle Christopher Coutanceau, just as Vancouver means Lumière and Montreal Toqué! Tousle-headed creative artists like Martin Berasategui or Jean-Georges Klein, enthusiasts like Michel Rostang or Heinz Reitbauer, generous-hearted men like Frédéric Anton or Patrick Bertron.
They are all shining examples to be emulated by generations of future chefs.
ABOUT RELAIS & CHÂTEAUX
Relais & Châteaux is an exclusive collection of 480 of the finest charming hotels and gourmet restaurants in 56 countries.
Established in France in 1954, the Association’s mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
Furthermore, Relais & Châteaux is also a family of hoteliers and Grands Chefs from all over the world who share a passion for and a personal commitment to ensuring their guests are privy to moments of exceptional harmony, an unforgettable celebration of the senses.
From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country.
The Relais & Châteaux signature reflects this ambition: “ALL AROUND THE WORLD, UNIQUE IN THE WORLD”.
Information and reservations:
China + 86 21 6279 8170
Shanghai + 86 21 5212 2067
Hong Kong + 852 3121 3616
Australia, New Zealand + 61 2 9299 2280
South East Asia coming soon
Website: www.relaischateaux.com
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