Relais & Châteaux

Relais & Châteaux is an international hospitality association whose members are individually owned and operated luxury hotels, resorts, lodges, restaurants and other distinctive accommodation and dining establishments. Rather than operating a conventional chain with standardized properties, the association acts as a quality, identity and experience network. Each member is expected to offer a strong sense of place, distinctive architecture or setting, attentive hospitality and a high level of cuisine. Many properties occupy historic buildings, country estates, castles, manor houses or carefully designed retreats, although the common principle is individuality rather than a single architectural format. The organization began in France in 1954 as Les Relais de Campagne, or Country Road Houses. Marcel and Nelly Tilloy, owners of La Cardinale on the Rhône, worked with hotelier friends to create a collection of establishments connected by a motoring itinerary between Paris and Nice. This route, known as Route du Bonheur, presented the founding properties as stops on a journey and established an enduring association between Relais & Châteaux and travel organized around discovery, scenery, hospitality and food. The network expanded beyond France during the 1960s, attracting members in Belgium, Denmark, Germany, Italy, the Netherlands, Spain, Switzerland and the United Kingdom. The association developed through the combination of related hospitality and culinary networks. Relais de Campagne and Relais Gourmands were brought together with Châteaux-Hôtels in the 1970s, producing the Relais & Châteaux identity used today. The association’s membership model remains selective: prospective properties must meet demanding standards and demonstrate qualities that distinguish them from standardized chain accommodation. Admission and strategic oversight are handled through member governance, with a president elected by the membership and a board structure involving executive and delegate committees. Relais & Châteaux has also positioned itself as a cultural and environmental organization, not only as a luxury hospitality label. Its members have supported sustainable seafood initiatives, biodiversity conservation, the preservation of culinary traditions and social responsibility. In 2009, the association signed the Ethic Ocean charter and committed to avoiding bluefin tuna. In 2014, it presented a vision and a set of commitments at UNESCO focused on using hospitality and food to contribute to a better world. Its partnership with Slow Food, begun in 2016, helped promote endangered regional foods, including products added to the Ark of Taste catalogue. The association has also supported campaigns against electric pulse trawling and seasonal restrictions on serving vulnerable seabass stocks. A sustainability report published in 2022 organized the association’s objectives around environmental conservation, sustainable cuisine and social and societal empowerment, with targets extending to 2025 and 2030. In 2024, UNESCO and Relais & Châteaux announced a partnership to develop projects connecting biodiversity conservation with hospitality and culinary traditions. As of April 2023, the network comprised 580 members in 65 countries across five continents. The association remains primarily concentrated in Europe and North America while maintaining a global presence across other regions. Its core proposition is a curated collection of independent places that combine local character, personal service, refined accommodation and distinctive cuisine.

Relais & Châteaux traces its origins to 1954, when Marcel and Nelly Tilloy, proprietors of La Cardinale on the Rhône, joined with other French hoteliers to establish Les Relais de Campagne. The founding concept was both an association and a journey: the members were linked by the Route du Bonheur, a road itinerary from Paris to Nice along which travelers could stop at participating properties. This early model emphasized independent ownership, regional character and the pleasure of discovering destinations through hospitality and cuisine. During the 1960s, the network expanded outside France. Properties in Belgium, Denmark, Germany, Italy, the Netherlands, Spain, Switzerland and the United Kingdom joined, transforming a French country-hotel initiative into an international association. The organization later developed through cooperation and consolidation with related culinary and hotel networks. Relais de Campagne and Relais Gourmands merged with Châteaux-Hôtels in the 1970s, producing the Relais & Châteaux organization and name used today. The association’s defining operating principle is curation rather than standardization. Members remain separately owned and managed, but admission is selective and based on the character of the property, the quality of its facilities and service, its setting, and the distinctiveness of its culinary offering. Historic castles, manor houses, townhouses and rural estates are represented alongside other forms of luxury accommodation. This structure allows members to preserve local identity while benefiting from a shared international reputation and network. Relais & Châteaux has increasingly connected its luxury positioning with environmental and cultural stewardship. In 2009, it signed the Ethic Ocean charter and committed to eliminating bluefin tuna from its culinary offering. In 2014, during Philippe Gombert’s presidency, the association presented a vision at UNESCO built around the preservation of the world’s cuisines and a series of 20 commitments. Its partnership with Slow Food, launched in 2016, expanded this work toward biodiversity and the protection of regional products. By 2022, more than 100 products from 30 countries associated with the network had been approved for inclusion in Slow Food’s Ark of Taste catalogue. The organization also participated in public environmental advocacy. In 2019, its chefs joined the BLOOM association in presenting a petition to the European Parliament against electric pulse trawling. A European ban was introduced in 2021. In 2020, the association and Ethic Ocean promoted Le Bar en Hiver, under which participating chefs stopped serving seabass during February and March to protect the species during its breeding season. In 2022, Relais & Châteaux issued its first sustainability report aligned with the United Nations Sustainable Development Goals. It identified objectives for 2025 and 2030 across environmental conservation, sustainable cuisine and social and societal empowerment. Laurent Gardinier became president in January 2023, succeeding Philippe Gombert. In November 2024, UNESCO and Relais & Châteaux announced a further partnership focused on biodiversity and the sustainable use of biological diversity through hospitality and culinary traditions. As of April 2023, the association reported 580 members in 65 countries across five continents, with its strongest concentrations in Europe and North America and additional representation in South America, Asia, Africa and Oceania.

• 2024

  UNESCO biodiversity partnership announced

  [1]Relais & Châteauxen.wikipedia.org

  UNESCO and Relais & Châteaux announce joint projects focused on biodiversity and hospitality and culinary know-how.

• 2023

  Laurent Gardinier becomes president

  [1]Relais & Châteauxen.wikipedia.org

  Gardinier succeeds Philippe Gombert as president.

• 2022

  First UN-aligned sustainability report

  [1]Relais & Châteauxen.wikipedia.org

  The association publishes objectives for 2025 and 2030 under three sustainability pillars.

• 2020

  Le Bar en Hiver seasonal seafood initiative

  [1]Relais & Châteauxen.wikipedia.org

  Participating chefs stop serving seabass during February and March to support stock recovery during the breeding season.

• 2019

  Pulse-trawling petition reaches European Parliament

  [1]Relais & Châteauxen.wikipedia.org

  Relais & Châteaux chefs and BLOOM advocate for a ban on electric pulse trawling.

• 2016

  Slow Food partnership begins

  [1]Relais & Châteauxen.wikipedia.org

  The association starts collaborating with Slow Food on climate, biodiversity and threatened food traditions.

• 2014

  Vision and 20 commitments presented at UNESCO

  [1]Relais & Châteauxen.wikipedia.org

  Relais & Châteaux presents a program connecting hospitality and cuisine with preservation of the world’s culinary heritage.

• 2009

  Sustainable seafood charter signed

  [1]Relais & Châteauxen.wikipedia.org

  The association signs the Ethic Ocean charter and commits to ending service of bluefin tuna.

• 1974

  Related hotel and culinary networks combine

  [1]Relais & Châteauxen.wikipedia.org

  Relais de Campagne and Relais Gourmands merge with Châteaux-Hôtels, leading to the Relais & Châteaux organization.

• 1960

  International expansion begins

  [1]Relais & Châteauxen.wikipedia.org

  Hotels outside France, including properties in Belgium, Denmark, Germany, Italy, the Netherlands, Spain, Switzerland and the United Kingdom, join the network during the decade.

• 1954

  Les Relais de Campagne is founded

  [1]Relais & Châteauxen.wikipedia.org

  Marcel and Nelly Tilloy and fellow hoteliers establish the association in France and create the Route du Bonheur itinerary between Paris and Nice.

Highly selective, independent, place-based luxury hospitality centered on exceptional service, distinctive settings, culinary excellence and cultural authenticity.

• Luxury hospitality · 1954

  Relais & Châteaux member hotels

  A curated network of independently owned luxury hotels, resorts, lodges, estates and historic properties. Members are selected for distinctive character, setting, service and standards rather than conformity to a common chain design. The portfolio includes rural retreats, castles, manor houses, urban properties and destination resorts across multiple continents.

• Fine dining · 1954

  Relais & Châteaux restaurants

  Member restaurants provide destination-oriented dining rooted in high-quality ingredients, regional traditions and chef-led cuisine. The association does not require every member to follow one culinary style; instead, it presents gastronomic identity and the expression of local food culture as central parts of the guest experience.

• Travel itinerary · 1954

  Route du Bonheur

  The Route du Bonheur is the association’s original road-trip concept, created to connect member properties into a journey. The first route ran from Paris to Nice and used participating hotels as stops, combining accommodation with scenic travel, regional discovery and culinary experiences.

• Sustainability program · 2009

  Sustainable culinary initiatives

  Relais & Châteaux’s culinary programs include commitments on sustainable seafood, support for endangered regional foods and seasonal protection of vulnerable species. Examples include the bluefin tuna commitment, collaboration with Slow Food and the Le Bar en Hiver seabass initiative.

• 2024UNESCO biodiversity partnership

  International

  UNESCO and Relais & Châteaux announced joint projects linking biodiversity conservation and sustainable use with hospitality and culinary traditions.

  Outcome. Extended the association’s cultural and environmental agenda through an institutional partnership.

  Source
• 2020Le Bar en Hiver

  International

  With Ethic Ocean, participating chefs stopped serving seabass during February and March, a period identified as important to the species’ reproduction.

  Outcome. The initiative sought to reduce seasonal pressure on seabass stocks and encourage replenishment.

  Source
• 2019Campaign against electric pulse trawling

  European Union

  Relais & Châteaux chefs worked with BLOOM to petition the European Parliament against electric pulse trawling.

  Outcome. A ban on the technique was introduced in 2021.

  Source
• 2016Slow Food partnership

  International

  The partnership addressed climate change, biodiversity and the preservation of regional products and culinary traditions.

  Outcome. By 2022, more than 100 products from 30 countries connected with the network had been accepted into Slow Food’s Ark of Taste catalogue.

  Source
• 2009Ethic Ocean sustainable seafood charter

  International

  Relais & Châteaux committed to sustainable seafood practices, including ending service of bluefin tuna to support depleted stocks.

  Outcome. Embedded seafood conservation within the association’s culinary standards and sustainability positioning.

  Source
• 1954Route du Bonheur

  France

  The founding travel route connected member properties between Paris and Nice and established the brand’s association with road travel, discovery and hospitality-led tourism.

  Outcome. Created a durable experiential model for presenting the network as a collection of destinations rather than a standardized hotel chain.

  Source

• 2022

  Publish UN Sustainable Development Goal-aligned sustainability reportStrategy

  Background

  The association sought a structured framework for environmental, culinary and social objectives across its global membership.

  Action taken

  Relais & Châteaux published its first sustainability report, defining 15 objectives for 2025 and 2030 across three pillars.

  Aftermath

  Sustainability targets became more formally articulated around environmental conservation, sustainable cuisine and social and societal empowerment.

  Source

• 2020

  Adopt a seasonal seabass service pauseStrategy

  Background

  Seabass requires protection during a critical breeding period.

  Action taken

  Participating chefs committed to not serving seabass during February and March through the Le Bar en Hiver initiative.

  Aftermath

  The association used menu decisions to support seasonal fisheries management and sustainable cuisine.

  Source

• 2014

  Adopt a UNESCO-presented vision and 20 commitmentsStrategy

  Background

  The association sought to broaden its role from a luxury hospitality network to an advocate for culinary heritage and responsible hospitality.

  Action taken

  Relais & Châteaux presented a vision at UNESCO centered on preserving the world’s cuisines and making a positive contribution through food and hospitality.

  Aftermath

  The program provided a framework for subsequent biodiversity, seafood and social-responsibility initiatives.

  Source

• 2009

  Remove bluefin tuna from the association’s sustainable seafood offeringStrategy

  Background

  Bluefin tuna stocks were under pressure, creating a need for more responsible seafood sourcing.

  Action taken

  The association signed the Ethic Ocean charter and committed to stopping service of bluefin tuna.

  Aftermath

  Sustainable seafood became a visible part of the association’s culinary and environmental commitments.

  Source

• 1974

  Combine related hospitality networksM&A

  Background

  The organization developed from several connected hotel and culinary associations.

  Action taken

  Relais de Campagne and Relais Gourmands merged with Châteaux-Hôtels.

  Aftermath

  The combination produced the Relais & Châteaux association and brand identity.

  Source

1. 1Relais & Châteauxen.wikipedia.org