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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”


Participation de Loiseau des Vignes au Trophée Masse du foie gras 2014 - Yesterday
La 13ème édition du Trophée Masse du foie gras  se tiendra le 16 novembre prochain sur le salon Equip’Hotel.  Frédéric Mirat, demi-chef de partie au restaurant étoilé Loiseau des Vignes aura l’honneur de représenter la Bourgogne lors de ce concours de « créateurs d’émotions ». Frédéric Mirat (en photo) sera en compétition avec 5 autres candidats : Hery Cyril – Cook and Coffée[...]

Soirée oenologique à la table d’hôtes du restaurant Tante Louise (Paris 8e) - Yesterday
Choix des vins avec notre sommelier Yoann Vasquez et les invités : Florence Grumiaux, Thomas, Emmanuel Fornis et Gautier Du lundi au vendredi, profitez de deux offres « Table d’hôtes » au restaurant Tante Louise ! Au programme, un menu de saison concocté par le chef  Ichiei Taguma en accord avec les vins choisis par Yoann Vasquez. Nous tenons à remercier M. Emmanuel Fournis pour les photos[...]

Dégustation comparative des vins du tour du monde avec la Confrérie des Chevaliers du Tastevin chez Tante Marguerite à Paris (7e) - Yesterday
Après 80 jours de mer et quelques 46000 kilomètres parcourus autour du monde, le conteneur enfermant un service de quatre vins de Bourgogne est  revenu en France. Eric Goettelmann, chef sommelier exécutif du groupe Bernard Loiseau Le lundi 13 octobre dernier, Tante Marguerite accueillait Eric Goettelmann, la Confrérie des Chevaliers du Tastevin, le Groupe CMA CGM et le Groupe JF Hillebrand dans un des salons privés du [...]


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