Relais & Châteaux places special importance on gastronomy. At our establishments, the search for the right flavors marries with the spirit of the location and the surrounding nature. Some of our chefs go one step further and pave the way for the future of cuisine, which must be creative, responsible and committed. They stand out for their talent, their action to preserve natural resources and their respect for the diversity of world cultures.
The Ethical Cuisine Trophy sees Taittinger join forces with Relais & Châteaux to celebrate cuisine that attests to the unique expression of a region and the virtuosity of our chefs.
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Restaurant in town. In the town of Reet, a few kilometres south of Anvers, you’ll find the bastion of Belgian gastronomy: Pastorale and chef Bart De Pooter with 2 Michelin stars since 2006. Here, the chef creates very personal, avant-garde, extremely skilful and imaginative cuisine that borrows as much from traditional Flemish cuisine as it does from Asian cuisine. Voted Chef of the Year in 2012 by Gault & Millau, he describes his cuisine as a biotope in which flora, fauna and water are prolific. Where oyster and celery are used to create a delicious union, sea urchin and fennel provide an echo in a studied pictorial composition. In the dining room, design reigns supreme with wooden sculptures creating the perfect setting for this exquisite cuisine. ... Learn moreless
