Relais & Châteaux, a network of more than 500 luxury hotels and restaurants around the world, is celebrating its 60th anniversary with a series of more than 30 dinners throughout North America and the Caribbean.
Starting Oct. 2, 60 chefs from properties and restaurants around the world will collaborate on the meals.
On Oct. 16 and 17 at Manoir Hovey in North Hatley, Canada, for example, Roland Ménard and Francis Wolf of Le Hatley restaurant on site, will collaborate with Mariano Gallego from Cavas Wine Lodge in Mendoza, Argentina, on a seasonal tasting menu and a cocktail reception with an Argentine theme.
Also, on Oct.13, the chefs Raymond Blanc and Gary Jones and the pastry chef Benoit Blin from Le Manoir aux Quat' Saisons in Oxfordshire, England, will join Colin Bedford, chef of the Fearrington House Inn in Pittsboro, N.C., to cook an eight-course meal.
Mr. Blanc and Mr. Jones will prepare dishes such as roast venison with quince sauce while Mr. Bedford will serve plates like poached lobster with braised pork, sweet potatoes and apple butter.
Patrick O'Connell, the president of Relais & Châteaux in North America and the owner of the Inn at Little Washington in Washington, Va., said the celebration was inspired by the 40th birthday of the brand, which started when 20 European chefs partnered with 20 in North America.
"The culinary collaborations are a way for the chefs to exchange ideas and also introduce their talent to new audiences," he said. Prices from $90.
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