A Taste of Relais & Chateaux
by Donnelly Philip (Designer), Shirley Marshall (Editor), Myburgh Du Plessis (Photographer)
Network Publishing
Review by Iain Robertson
 Having enjoyed a most privileged working life, in which the Relais & Chateaux hotel collection has played an important role in accommodating me on countless occasions around the world, I have to say that I was immediately drawn to the exceptionally elegant and comprehensive ‘cook-book’ that is now on sale at £30.00 (Euros 35.00) and bears its proud name.
Promising no less than 97 first-class recipes from some of the best-known and finest chefs in the UK and Ireland, it was guaranteed to reveal some of the classical secrets of culinary delights that have titivated my palate so many times. While I have not visited all of the R&C venues in the British Isles, I can admit to having enjoyed several lunches and dinners at The Fat Duck, Le Gavroche, Le Manoir aux Quat’ Saisons, Chewton Glen, Lucknam Park and Mallory Court, while having been an overnight guest at The Vineyard at Stockcross, Lower Slaughter Manor, Whatley Manor, Sheen Falls Lodge, Hambleton Hall, Inverlochy Castle and Kinnaird, all of which feature in this large format, bound edition.
With names like Blumenthal, Roux, Blanc and Campbell populating its text, it provides a culinary journey of immense integrity. Each participating chef presents the recipes to constitute a modest menu, with some contributing more to the process than others, although each is as quirky as the respective chef wishes to be. Therefore, while Alain Roux is fairly straight-forward, Heston Blumenthal enters his own uniquely scientific world and helps us to explore his mind, as much as the extraordinary meals that he produces. In all instances, the wine recommendations to accompany each course are designed to be as complementary as is possible.
In all menus, the photography is exquisite and the directions provided to the interested reader should help to direct him or her to replicating the works of culinary art to perfection. There are alternative suggestions provided, should some of the luscious ingredients prove to be awkward to obtain. No two recipes are alike and, if you are the type of person, who loves to impress with a nocturnal soiree, you should be prepared to spend the time rehearsing with some of the world’s most impressive culinary exponents to produce the ultimate gastronomic treat by your own hands. As you read this, I shall be preparing my kitchen and Aga appropriately. Great reading.
A Taste of Relais & Chateaux is available exclusively from Relais & Chateaux establishments in the UK or by post from Network Publishing on 01280 829300 or online www.yeschefmagazine.com |
