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Le Relais Bernard Loiseau.

Restaurant of a Grand Chef Relais & Châteaux and hotel in a village. France,Saulieu

Patrick Bertron

Chef
Le Relais Bernard Loiseau Saulieu 21210

I became a chef out of a sheer love of eating. When I was a child I would delight in eating food from the farm and savouring my mother’s Sunday cooking.

I studied at the Hotel Management School in Saint-Nazaire, and then spent two summer seasons on the coast of Brittany. Thereafter I went on to further my training in Rennes, with Marc Tizon, who inspired me to become a chef. I joined Bernard Loiseau’s team on 15 March 1982, at the age of 20. From that time on it’s as if I lost the key to the door as I remained within the walls of that fine restaurant...

I learnt just how important it is to have top quality produce. I also learnt about perfecting cooking times, the power of taste, as well as the need to work with producers in order to drive up standards.

I took charge of the kitchens at La Côte d'Or in 2003. Our Relais & Châteaux was rechristened Relais Bernard Loiseau in his honour.

Each sitting is a time for excitement. I love creating what I call my "gourmandises": little tartines or tiny spoonfuls, placed on the corner of the plate, with powerful flavours which add a touch of originality to the dish.


What was your most moving culinary experience?
The dinner I had with two giants of French cuisine: Bernard Loiseau and Paul Bocuse, at Monsieur Paul, dressed in chef’s garb, amongst his customers.

The most amusing kitchen incident you ever witnessed?
When a rather distracted waiter asked a customer how he would like his chuck steak done. Now that’s a cut of meat which needs to stew for about 30 hours on a low heat!

Your best piece of advice for amateur chefs?
Select your ingredients with care, and never be anxious when you create a dish, enjoy yourself. You should also enjoy going to the market.

My blog “Bernard Loiseau Blog”


Le panier pique-nique gourmand Bernard Loiseau ! - on 8 Sep 2014
Durant tout l’été, Le Relais Bernard Loiseau vous propose de réserver, la veille, votre panier pique-nique rempli de sandwichs, de salades, de fruits, de boissons…, que vous pourrez déguster dans le Parc régional du Morvan ou dans le vignoble bourguignon. Le Morvan regorge d’endroits insolites comme le Lac de Settons, le Château féodal de Bazoches, l’Abbaye de Fontenay, le village médiéval de Flavign[...]

Filet de bœuf de Charolles AOP, tartare au poivre de cassis et à la moelle - on 7 Sep 2014
La recette du chef triplement étoilé, Patrick Bertron mise à l’honneur par Dominique Loiseau dans l’émission Télématin « Les 4 vérités » (France 2). Cliquez ici pour revoir l’émission   Ingrédients pour 4 personnes 4 portions de filet de bœuf charolais de 140 g chacune 40 g de graisse de canard 2 cl d’huile de noix poivre de cassis (poudre de bourgeon de cassis), encore a[...]

Pêche pochée à la verveine, coulis de framboise et tuiles aux amandes - on 7 Sep 2014
Recette de la chef pâtissière Lucile Darosey du restaurant étoilé Loiseau des Ducs à Dijon Le 7 août 2014, Dominique Loiseau était sur le plateau de Télématin (France 2) dans l’émission « Les 4 vérités » pour présenter un des desserts de Loiseau des Ducs. Cliquez ici pour revoir l’émission.   Ingrédients pour 4 personnes Pêche pochée -          1 litre d’eau - [...]


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