What is your vision for Relais & Châteaux as the new president?
My first [plan] is to enhance the way we see sustainability [and how] it works. Sustainability was already put on the agenda of Relais & Châteaux in 2014 by my predecessor Philippe Gombert. We are a luxury brand, but our luxury is not to welcome the same way all over the world. Our rule is to understand, operate, and control things [in a way] that you [feel] welcome. The other very important part is the cuisine, and that has to be local. We have chefs and properties that are fully included in the local culture, environment, and history. What I intend to do is to also write a new manifesto in 2024 with our members who are in charge of sustainability.
What’s your idea of perfect hospitality?
Perfect [hospitality] for me means adapted to the local, and to the architecture and geography [of the location]. It means that you have some values— you have to be warm, authentic, professional, and you have to be committed. [What] I don’t like is fake luxury. And you see that in a lot of socalled trends or lifestyles, where what is seen and shown as trendy is only the result of savings.
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