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Le Relais Bernard Loiseau.

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

Patrick Bertron

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”

10 décembre 2014 : Soirée accord mets & rhums chez Tante Louise (Paris 8e) - on 4 2014
La dernière soirée œnologique de l’année du restaurant Tante Louise sera consacrée à l’univers des rhums ! Au menu : 5 amuse-bouches servies avec 5 belles sélections de rhums de notre sommelier. Menu à 95 € par personne (boissons comprises) Gâteau d’herbes, jus d’amande et palourdes Plantation, 2001, Barbade *** Espuma de champignons au moka, crème de jaune d’œuf Mombacho, single barell Sauternes,[...]

Soirée d’exception organisée par Métro Premium au Château du Mont Joly - on 3 2014
Le 1er décembre 2014, une soixante de personnes se sont réunies au Château du Mont Joly à Sampans (39) chez le propriétaire et Chef Romuald FASSENET, pour une soirée inédite autour de  l’univers des produits Metro Cash & Carry. Parmi les invités, on retrouvait de Grands Chefs de la région Jura-Bourgogne et des clients de la restauration gastronomique et des métiers de bouche.  Christophe Gines, le dire[...]

Action caritative de prestige du groupe Bernard Loiseau pour les fêtes - on 3 2014
 Le jeudi 27 novembre dernier,  le groupe Bernard Loiseau et ses partenaires Albert  Bichot, Gabriel Boudier, Mulot & Petitjean, Edmond Fallot, Les Terrines du Morvan et Feyel-Artzner ont participé bénévolement à une levée de fonds pour Centraide, au profit de l’association Asperger Amitié à la Résidence Officielle de l’Ambassadeur du Canada à Paris (8e). Le chef sommelier exécutif du groupe Be[...]

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