Relais & Châteaux, the world’s most discerning collection of intimate hotels and fine restaurants, today debuts two cookbooks, 85 Inspirational Chefs and Chefs at Home, the first time every chef within Relais & Châteaux North America has collaborated on such a project.
Featuring such celebrated chefs as Patrick O’Connell, Thomas Keller, Daniel Boulud and Jean-Georges Vongerichten, 85 InspirationalChefs is a beautifully illustrated compilation of menus and 184 signature recipes created by the North American chefs of Relais & Châteaux, including Vaughn Perret and Charles Leary of Nova Scotia’s Trout Point Lodge. The second book, Chefs at Home, includes simpler recipes that these chefs choose to cook when they’re at home.
85 Inspirational Chefs retails for $60 and Chefs at Home retails for $30, plus shipping/handling. Both are available on http://www.relaischateaux.com or at any Relais & Châteaux property.
The books drip with culinary grandeur, providing the reader with an insider’s taste of some of the most memorable dining destinations on the continent, through masterfully photographed recipes and chef profiles. Published by Network Book Publishing Limited, they also include insights from these acclaimed Relais & Châteaux chefs, all of whom boast an enviable collection of Michelin stars, Zagat ratings and numerous industry accolades. Perret & Leary contributed recipes such as Haddock with Gumbo Sauce and Roasted Red Pepper Soup.
“These books are an inspirational work of 85 chefs who, as part of the Relais & Châteaux family, are united by what makes them different,” said Patrick O’Connell, President of North American Relais & Châteaux delegations and Chef/Proprietor of The Inn at Little Washington. “The chefs all share a passion for hospitality and offer their guests a unique sense of place through their cuisine. Now, for the first time, they have collaborated in sharing some of their most exquisite creations.” Other Canadian contributors included Restaurant Toque of Quebec and Langdon Hall of Ontario.
Recipes included in 85 Insperational Chefs range from the technically challenging and groundbreaking to the classic and traditional, making the collection perfect for the culinary expert as well as the novice cook. Those in Chefs at Home are designed to be executed by beginners. Each selection reflects the enthusiasm and dedication of each chef to combine textures, flavors, and nature’s fresh produce, and now with the ability to duplicate in one’s own home.
About Trout Point Lodge
Open since July, 2000, Trout Point now stands among the premiere vacation destinations in Atlantic Canada. Amidst a unique and pristine wilderness setting, the Lodge has a demonstrated commitment to both sustainable- and geo-tourism practices combined with a high level of comfort and dining. In 2009, Trout Point was among 10 finalists worldwide in the National Geographic Society’s Geotourism Challenge “Power of Place.” It was named among the 16 best independent hotels in Canada by the London Sunday Times Travel magazine.
About Relais & Chateaux
Established in France in 1954, the mission of Relais & Châteaux is to spread its unique “art de vivre” across the globe by selecting outstanding properties with a truly unique character. The Association is 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. For more information on these and all Relais & Châteaux members, visit http://www.relaischateaux.com.
About Network Publishing
Network Publishing Limited has a reputation for producing high quality, individual, consumer and trade magazines in the UK in the food, hospitality and jewelry sectors, including Michelin-starred chefs and leading independent retailers. Through its various publishing arms, its titles include the highly regarded UK magazine, Yes Chef! and the Relais & Châteaux UK and Ireland guide.