99 INSPIRATIONAL CHEFS RECIPES FROM NORTH AMERICA, MEXICO AND THE CARIBBEAN (anglais)

"The spirit of Relais & Châteaux lies in the art of hospitality delivered with a uniquely individual approach, something the chefs at each Relais make such an important contribution to. Just as they do here, with inspirational recipes. From Thomas Keller to Patrick O'Connell and so many more, this books represents the talent of some truly accomplished American Chefs. [...]" Thomas Keller.

Faisant lui aussi partie des chefs de Relais & Châteaux, Thomas Keller nous livre, en quelques phrases, l'esprit de cette association s'imposant aujourd'hui comme une référence d'excellence dans les domaines de la restauration et de l'hôtellerie.
Menu du Daniel (chef: Daniel Boulud, originaire de Lyon): Dodge cove oysters in sea water gelee, "Tasting of veal-roasted tenderloin with chanterelles, braised cheeks with parsley pasta, crispy sweetbread & creamy polenta", "Blackberry and fromage blanc vacherin swiss meringue & creme chantilly".