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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”


Equip’Hôtel : Eric Rousseau et Benoît Bouquin étaient à l’honneur au Resto des Chefs - il y a 2 days ago
Du 16 au 20 novembre 2014, plusieurs professionnels : Grands Chefs, restaurateurs, directeurs de Salle et sommeliers ont participé au Resto des Chefs, un restaurant gastronomique éphémère  (une cuisine ouverte) sur le célèbre salon Equip’Hôtel à Paris. Chaque jour, 5 chefs différents vous ont fait le plaisir de réaliser un déjeuner gastronomique  niveau 2 étoiles pour 150 couverts de 11h à 15h. Vous avez[...]

Dominique Loiseau vice présidente du jury MOF maître d’hôtel 2015 - il y a 2 days ago
 Le 4 novembre dernier,  au lycée René Auffray de Clichy (92), 41 candidats au titre « Un des meilleurs ouvriers de France » ont passé les qualifications  avant la finale prévue  en février 2015. Dans la classe maître d’hôtel, du service et des arts de la table du titre Un des meilleurs ouvriers de France, Gérald Louis Canfailla, le président, Dominique Loiseau, Nicole Jobin, Franck J[...]

Frédéric MIRAT de Loiseau des Vignes décroche la 2ème place au Trophée Masse du foie gras 2014 - il y a 3 days ago
La 13ème édition du Trophée Masse du foie gras  s’est tenue le 16 novembre dernier sur le salon Equip’Hotel.  Frédéric Mirat, demi-chef de partie au restaurant étoilé Loiseau des Vignes représentait fièrement la Bourgogne lors de ce concours de « créateurs d’émotions ». Sous la présidence de Frédéric ANTON, Chef 3 étoiles du Pré Catelan, entouré d’un jury d’exception ([...]


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