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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”


La rose Dominique Loiseau - Yesterday
Cette t, les roses Dominique Loiseau ont trois semaines d’avance. Ds la premire floraison, une multitude deboutons de roses se sont forms ! En 2001, la socit Delbard a cr une nouvelle collection de roses appele Les grands chefs. Aprs GuySavoy, MichelBras, PierreGagnaire et OlivierRollinger, c'est au tour de DominiqueLoiseau d'entrer dans cette confrrie. Baptise en octob[...]

Trip Advisor rcompense le Relais Bernard Loiseau en Bourgogne - il y a 2 days ago

Vido ?" Les Journes Gourmandes de Saulieu 2014 avec le chef Patrick Bertron - il y a 2 days ago
Les Journes Gourmandes de Saulieu 2014 par TV-NET Retour sur cette 25me dition ici.


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