The release of the two books marks the first time every chef within Relais & Châteaux North America has collaborated on such a project.

Chefs at Home profiles the culinary creations favoured by the chefs when they cook at home and are designed to be executed by beginners. Each selection reflects the enthusiasm and dedication of each chef to combine textures, flavours and nature’s fresh produce.Langdon Hall's Chef Jonathan Gushue contributed the recipe for his “Elk and Chocolate Chili”.

In 85 Inspirational Chefs, recipes range from the technically challenging and groundbreaking to the classic and traditional, making the collection perfect for the culinary expert as well as the novice cook. Each chef have three recipes included. Langdon Hall's Chef Jonathan Gushue selection includes “Butter Braised Newfoundland Lobster”, “Pigeon & Foie Gras a la Presse” and “Citrus Craquelin – Temple Orange Sorbet & Hazelnut Praline.”

Copies are avaiable at Langdon Hall for pick up or can be mailed*.
You may call the hotel directly for purchase at 1-800-268-1898 or
order online through our e-boutique.

Chefs at Home $30.00* plus HST ****This book is currently being re-rdered)
85 Inspirational Chefs $60.00* plus HST
Box set of both books $90.00* plus HST ****The set is not currently available.
*Shipping Charges will apply