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Explore Cantabric Anchovies, Anchovies Roasted, and more!

Millefeuille of ‘Carmagnola’ Bell peppers, Fresh Cantabric Anchovies, Roasted Aubergines by Grand Chef Gian Piero Vivalda #relaischateaux #gourmet

Home-made Cappelletti Pasta stuffed with Guinea Fowl, Sechuan Pepper Cream. On Sunday, April 13th 2014, Silversea and Relais & Châteaux have celebrated together their common anniversary aboard Silver Wind, at the heart of Monaco’s Port Hercule. #relaischateaux60

Baby cakes Relais Châteaux at Diner des Grands Chefs, Singapore, May 22nd 2014. #cake #birthday #relaischateaux60

On 12 May 2014, more than 60 Grands Chefs came together to blow out the 60 candles on the Relais & Châteaux cake: a top-level gourmet wine and food occasion at Georges Blanc’s Relais & Châteaux in Vonnas, where its owner magnificently orchestrated this vintage, 50s-style event.

On 12 May 2014, more than 60 Grands Chefs came together to blow out the 60 candles on the Relais & Châteaux cake: a top-level gourmet wine and food occasion at Georges Blanc’s Relais & Châteaux in Vonnas, where its owner magnificently orchestrated this vintage, 50s-style event.

On 12 May 2014, more than 60 Grands Chefs came together to blow out the 60 candles on the Relais & Châteaux cake: a top-level gourmet wine and food occasion at Georges Blanc’s Relais & Châteaux in Vonnas, where its owner magnificently orchestrated this vintage, 50s-style event.

@ Patrick Henriroux's - La Pyramide Restaurant of a Grand Chef Relais & Châteaux and hotel in town. #henriroux #pyramide #relaischateaux #dessert #gourmet #gastronomy