Photo: Chef Guy Lassausaie welcomes guests to his renowned Relais & Châteaux restaurant near Lyon, where tradition meets contemporary French gastronomy.

France’s Hidden Fine-Dining Treasures

Beyond Lyon, acclaimed Relais & Châteaux restaurants led by Guy Lassausaie, Michel Kayser and Cédric Deckert showcase regional French cuisine, exceptional hospitality, local ingredients and unforgettable dining experiences.

Venture a little further from France’s food capital, Lyon, and you’ll get to enjoy a special occasion meal with fourth-generation chef Guy Lassausaie. Or head south of Melbourne for art, culture and fine dining at the spectacular Laura at Pt. Leo Estate.

Perhaps you love Tokyo and want to see what else Japan has to offer, or you’d like to branch out beyond Copenhagen… travel that little bit further, and who knows what treasures you’ll find – starting from some of the most exciting Relais & Châteaux restaurants in some of the most unexpected destinations around the world.

Highlights

• Relais & Châteaux spotlights exceptional dining destinations beyond major cities.
• Fourth-generation chef Guy Lassausaie continues a family culinary legacy dating to 1906.
• Innovative menus blend French traditions with global influences.
• Michel Kayser transforms local ingredients into emotionally driven culinary experiences.
• Signature blue crab dish addresses an invasive Mediterranean species.
• La Merise offers refined Alsatian cuisine inspired by forests, seasons and local producers.
• Exceptional wine collections enhance each dining experience.
• These restaurants showcase authentic regional French gastronomy.
• Travelers can discover world-class cuisine in lesser-known destinations.
• Hospitality, terroir and craftsmanship define every experience.

They are scattered across the globe but, being the unofficial home of foodies, they, of course, include several in France, such as:

Relais & Châteaux Guy Lassausaie, Chasselay, France

Half an hour north of France’s food capital of Lyon, celebrated chef Guy Lassausaie has been cooking at his eponymous restaurant since 1984, when he took over the spot founded by his great-grandfather in 1906. Though steeped in history, the restaurant’s interior is modern and contemporary, with minimalist décor punctured by bright walls and paintings by Jean Fusaro.

It’s a calm yet classic dining room from which to enjoy this memorable experience. In an à la carte and three levels of tasting menu, Lassausaie combines elements of Lyonnais cuisine with a touch of influence from his travels. That might mean lobster salad with ginger and calamansi vinegar, a savory pannacotta with basil, crab and candied tomato, or pigeon breast with foie gras emulsion and morels.

If you’re heading to the city, be sure to visit Bulle, Lassausaie’s newer bistronomic restaurant boasting some of the best views over Lyon. “I draw inspiration from Lyonnais tradition, but I never stop exploring. Travel, curiosity and precision allow me to reinterpret classic cuisine with a personal, contemporary touch.” – Chef Guy Lassausaie

Relais & Châteaux Michel Kayser – Restaurant Alexandre, Nîmes-Garons, France

At Chef Michel Kayser’s table, every meal unfolds as a succession of emotions. The menus invite guests on a sensory journey shaped by the finest products, chosen by a chef deeply committed to his terroir. His cuisine combines technical mastery with precision of flavor, reflecting his personal convictions.

Among the emblematic dishes is the ‘Blue crab like an eiderdown, Mediterranean notes and roasted shell extract’ – a creation conceived to help combat the spread of this invasive species.

 Located just outside Nîmes, around 40 minutes’ drive from Montpellier, the restaurant is set amid a remarkable verdant garden planted with Mediterranean species, offering a genuine haven of tranquility.

Chef Michel acquired the house with his wife Monique more than 40 years ago, before joining Relais & Châteaux in 2010. With a wine list counting more than 550 references from the Rhône Valley and Languedoc-Roussillon, and the artful, attentive hospitality offered by Monique, this is an experience that leaves a lasting impression.

“I conceive my menus as a journey through emotions rather than a succession of courses. Each dish is designed to evoke a memory, a sensation, or a moment of pleasure shared at the table, “ says Chef Michel Kayser.

Relais & Châteaux La Merise, Laubach, France

Some 50km north of Strasbourg and just a stone’s throw from the German border, the Alsatian countryside village of Laubach has a quiet, understated charm.

It is here, on the edge of the Vosges du Nord Regional Nature Park, that Christelle and Cédric Deckert created Relais & Châteaux La Merise: a house purpose-built in 2016 to blend seamlessly into its rural surroundings. Since then, the couple’s warm hospitality and chef Cédric Deckert’s cuisine, deeply rooted in Alsatian terroir, have drawn guests from near and far.

While guests may choose à la carte, the five- or six-course tasting menus offer the fullest expression of the chef’s vision.

Dishes range from an elegant, refined interpretation of choucroute to duck breast served with red beetroot and rhubarb, showcasing precision and creativity. In the dining room, Christelle guides guests with expert care, including through an exceptional wine list of more than 5,000 French labels, with a particularly fine selection from Alsace.

A chest of petits fours devoted to chocolate provides a final indulgent flourish. “My cuisine is an expression of Alsace as I live it every day: shaped by the seasons, the surrounding forests and the generosity of our producers. I want each dish to feel sincere and deeply connected to this place,” says Chef Cédric Deckert.