Press Kit - Bernard Loiseau

Press Kit
Bernard Loiseau contact information
June 2016
Relais Bernard Loiseau
F-21210 Saulieu - Bourgogne
Stéphanie Gaitey : + 33 (0)3 80 90 29 92
ou + 33 (0)6 22 50 90 89
stephanie.gaitey@bernard-loiseau.com
Relais Bernard Loiseau
I. A Premium Relais & Châteaux Property
1)
2)
3)
4)
5)
6)
a wonderful place to stay
from « La Côte d’Or » to « Relais Bernard Loiseau »
the hotel
the ‘Grand Chef Relais & Châteaux’ restaurant
Alexandre Dumaine historic room
the garden and pool
II. The Cuisine
1)
2)
pages 3 to 5
page 6
Bernard Loiseau’s Classics
Patrick Bertron : Grand Chef Relais & Châteaux
III. The Wine Cellar
page 7
IV. The Spa and Fitness room
page 8
V. The Bernard Loiseau Boutique
VI. An Outstanding Team
page 9
pages 10 to 12
Visits in Burgundy, Morvan, Auxois
pages 13 and 14
Loiseau des Ducs in Dijon
page 15
Loiseau des Vignes in Beaune
page 16
Bernard Loiseau’s spirit in Paris
pages 17 and 19
I. Loiseau Rive Droite
II. Loiseau Rive Gauche
Consulting Bernard Loiseau
pages 20 and 25
2
Relais Bernard Loiseau
The Excellence of French Know-How
Since March 2016, the Relais Bernard Loiseau obtained the Entreprise du
Patrimoine Vivant (Living Heritage Company, or EPV) label. It is a mark of recognition
of the French State, put in place to reward French firms for the excellence of their
traditional and industrial skills.
Awarded for a period of five years, the label brings together producers committed to the
quality of their trades and products.
A Premium Relais & Châteaux Property
Located on an elegant estate in the heart of Burgundy, the Relais Bernard Loiseau has built a
reputation as one of France's leading gourmet restaurants.
Today, the Relais Bernard Loiseau is also a premium Relais & Châteaux property, offering
Michelin two star dining at the Grand Chef Relais & Châteaux restaurant.
A favourite destination of gourmet food aficionados and discerning travellers alike, the Relais Bernard
Loiseau offers premium services including a five-star hotel, charming Spa, fitness room, library and
billiard room, game room for children, swimming-pool and boutique, all surrounded by wooded grounds
and beautifully-landscaped garden.
With the support of a top-notch team faithful to the spirit of Bernard Loiseau, Dominique Loiseau
works to keep alive the legendary culinary skills and tradition of hospitality created by her late
husband.
The Relais Bernard Loiseau is run by a top-notch team of about 65 people.
Our highly-professional staff is always discreet, attentive and approachable whether it is at the
restaurant, in the cuisine, at the hotel, in the wine cellar, at the Spa, in the garden, or at the back-office.
A wonderful place to stay
The Relais Bernard Loiseau is located in the heart of Burgundy within easy reach of the region’s many
sites of interest:
Auxerre and the Chablis wine-making country to the north, Climats, terroirs of Burgundy, World
Heritage since 2015, the little-known Auxois area, with its many abbeys and chateaux, the Morvan
region, also known as France’s « little Canada », Bibracte prehistoric site, Vauban castle, Romanesque
abbeys of Brionnais and Cluny, … not to mention the beautiful cities of Dijon and Autun.
Saulieu is located just off the ex-N6 road, now called D906, between Paris and Lyon, Paris and Geneva,
on the way to the French Alps and the Midi.
3
From "La Côte d’Or" to "Relais Bernard Loiseau"
La Côte d’Or was once a post house, located along a major
roadway that the Romans used to call Via Agrippa. In the MiddleAge, the route came to be known as Grand Chemin, then Route
Royale, Route Impériale, Grande Route, Nationale 6, and finally
Route D906.
Saulieu has always been a major stopping point for north- and south-bound travellers along this historic
route and has, over the centuries, maintained a strong tradition of hospitality, attracting many figures of
distinction, such as Madame de Sévigné, Napoleon, Colette and Salvador Dali, who stopped over in
Saulieu during their travels, or Charlie Chaplin, Rita Hayworth and other members of the jet set of the
time on their way to Cannes on the famous Route 6.
It was during the 1930’s that La Côte d’Or became world-renowned, largely due to the presence of
acclaimed chef Alexandre Dumaine, a favourite of gourmets everywhere, in the cuisine.
Along with “Point” in Vienne and “Pic” in Valence, La Côte d’Or became a gastronomic stopover not
to be missed on the way to holiday destinations in the mountains or in the sunny south. Alexandre
Dumaine ran La Côte d’Or from 1930 to 1963, then François Minot stayed there until 1975.
Bernard Loiseau spent 27 years in La Côte d’Or, from 1975 to 2003.
In 2003, La Côte d’Or became the Relais Bernard Loiseau, a
name that evokes both the history of the building itself (a relais de
poste or post house) and the prestigious Relais & Châteaux chain
to which it belongs (since 1975). Following the death of Bernard
Loiseau, his loyal staff took over at the impetus of his wife,
Dominique Loiseau, marking a new chapter in the history of the
establishment.
In March 1975, Bernard Loiseau took over management of the hotel and restaurant La Côte d’Or,
before acquiring the business in 1982.
At this time, Loiseau’s unique, almost purist, approach to cuisine marked a turning point in French
gastronomy. His pioneering recipes emphasized unusual flavours designed to bring out the pure essence
of the fine local ingredients used. He also shunned the traditional use of butter, cream, and sugar in his
cooking. Under his supervision, La Côte d’Or entered a new golden age, earning a second Michelin
star in 1981, followed by a third in 1991 until 2016, during 25 years.
During these years, Bernard Loiseau worked tirelessly to revitalise and improve the establishment,
securing a position among the world’s most prestigious gastronomic restaurants.
4
The hotel
Throughout the Relais Bernard Loiseau, guests will find a variety
of spaces designed for relaxing quietly or sharing more social
moments with others : the sitting rooms overlooking the garden, the
library which features period light-oak panelling and a beautiful
fireplace, the billiard room which boasts a Charles X billiard table,
and even a regulated smoking lounge.
In the five-star hotel, the rooms are accessible via five corridors named after legendary chefs Paul
Bocuse, Alexandre Dumaine, Jean and Pierre Troisgros, famous sculptor François Pompon, and painter
Bernard Buffet, who was a friend of the Loiseau family.
Faithful to the beauty of the building’s original architecture and materials, the interior decorating work
carried out at the hotel brings the traditional charm of Burgundy to life, but in a decidedly contemporary
spirit. The guest rooms all feature stone, red clay Burgundy tiles and period woodwork. Some have their
own private balconies or terraces overlooking the garden and grounds.
Rounding out this beautiful setting is a remarkable panoramic elevator installed
in the centre of a true masterpiece - a handcrafted oak staircase featuring
traditional peg construction.
Offering the perfect blend of luxury and old-world charm, the Relais Bernard
Loiseau is the ideal choice for a relaxing weekend getaway, a week-long
vacation, or event. The establishment has private function rooms for seminars
and luxury receptions.
The "Grand Chef Relais & Châteaux" restaurant
The Relais Bernard Loiseau offers Michelin three-star dining, during 25 years since 1991.
The dining rooms of the restaurant create an intimate and contemporary environment. Generous
raspberry drapes adorn the windows, while silvery sheers let soft natural light through. Black leather
sofas and armchairs add a touch of elegance whether you are enjoying a drink or reading the menu.
The Grand Chef Relais & Châteaux restaurant possesses three dining rooms with sweeping views of
the beautifully-landscaped grounds and gardens.
Guests begin their dining experience by perusing the menu over drinks in one of the property’s charming
fireside seating areas or outside on the garden terrace.
When the weather is warmer, hotel guests looking for a more relaxed dining experience enjoy lighter
lunch fare on the poolside terrace.
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Alexandre Dumaine historic room
Start the day in the Alexandre Dumaine historic room!
You can enjoy breakfast every day of the week in this legendary
room which has retained its early 20th century décor, with
decorative wood-grained panelling, glazed walls and arabesques on
the wood-grained ceiling beams. The Perrusson ceramic floor has
been preserved intact. There is a majestic handwritten book
from 1951, which had served as a day book, which sits imposingly
at the entrance to the room and confers upon it yet greater
prestige. The portrait of Alexandre Dumaine, by an anonymous
painter dated 12 November 1937, as well as menus and
photographs, are displayed on the walls of the room.
In 2010, Dominique Loiseau obtained heritage protection for this room and had it recognised as a
Historic Monument.
The garden and pool
Designed in 1991, thanks to the suggestion of Dominique Loiseau, the English garden provides a
peaceful outdoor oasis and is the aesthetic centre of the property. Guests will find mischievous frogs and
toads scattered throughout the garden, homage to Bernard Loiseau’s famous recipe of “Frogs legs on a
puree of garlic and parsley coulis”.
The garden is lush with trees, terraces and fountains. Paved paths wind their way through a series of
landscaped beds to discreet, tucked-away corners designed for conversation or just relaxing. The gardens
were planted to provide beautiful foliage year-round and magnificent cherry laurels, silvery willows, and
weeping pear are set off against the abundant foliage of aristolochia and the gentle rustling of bamboo
leaves.
During the warm season, amateur gardeners enjoy the hotel’s outstanding collection of old roses,
hydrangea, peonies, clematis, viburnum, and a wide range of annuals in constant bloom against a
backdrop of lush green foliage - not to mention native Burgundy strawberries and blackcurrant lining the
garden paths.
Right at the farthermost corner, behind a tiny house built to shelter an ancient well, there is a real
petanque terrain where you can play with friends or family. A fragrant herb garden scents this private
haven of peace in the warmth of summer
The ‘Dominique Loiseau’ rose
In 2001, the Delbard company created a new collection of roses entitled ‘Great chefs’.
Following roses named after culinary greats Guy Savoy, Michel Bras, Pierre Gagnaire, and
Olivier Rollinger, Dominique Loiseau was honoured with her very own rose. This rose was
officially named in October 2003 and honours Dominique Loiseau as she continues her late
husband’s work.
It is a rosebush with sprays of pinkish-white flowers that get lighter as the semi-double buds
bloom. The ‘Dominique Loiseau’ rose has been planted throughout the garden.
In a corner of the garden, two beds planted with varieties from the ‘Great chefs’ collection
provide an overview of all these unique creations.
6
The Cuisine
Bernard Loiseau’s Classics
“First-time guests enjoy discovering Bernard’s cuisine, so we made the decision to keep the greatest
Classics on the menu. Our regular clients also love these wonderful dishes which have not aged at all”,
explains Dominique Loiseau.
Below are just a few of Bernard Loiseau’s legendary culinary:creations:
 Frogs legs on a puree of garlic and parsley coulis
 Crackly-skinned pike perch on a shallot melt, tangry red wine sauce
 Breast of farm chicken and pan-cooked foie gras with truffled potato puree
 Sand rose with pure chocolate ice-cream and coulis of preserved orange
Patrick Bertron : Grand Chef Relais & Châteaux
Patrick Bertron, current chef of the Relais Bernard Loiseau, offers an
authentic, precise and inventive cuisine. He joined the team in 1982 as a
kitchen assistant, and quickly became Bernard Loiseau’s sous-chef.
Patrick Bertron has developed new recipes, always in the spirit of Bernard
Loiseau’s culinary values, and has maintained the three Michelin-stars
acquired in 1991.
His menu is all about exigency and imagination – traits he developed during
the 20 years he spent working as Bernard Loiseau’s protégé.
“My cuisine is of the terroir, and has a strong French identity. I like to bring
out the main ingredient in the dish, perhaps with a spice, but always very
naturally and without any excess. A gourmand, straightforward cuisine, with
special details, tiny nuances, surprises…”.
Patrick Bertron expresses his culinary talent and creativity by focusing on flavour above all else and by
developing light recipes using quality ingredients, while giving particular attention to the appearance and
presentation of the completed dish.
“I try to add a touch of originality while emphasising the pure flavours of the ingredient, and bringing
out the powerful essence of each ingredient. I do this by limiting the use of added fats and sugars.
I develop recipes according to what is available on the market, on seasonal ingredients. I don’t base my
recipes on an idea of texture or a unique presentation, but rather on the feeling that emanates from the
ingredients themselves. I start by thinking about the flavour I want to bring out and how to surprise the
customer by providing gustatory enjoyment and a gourmet experience. Then, I work it out so that the
presentation is also a source of enjoyment”, explains Patrick Bertron.
A true ‘research and development team’
Patrick Bertron has worked with his sous-chefs to form a true ‘research and development team’.
Each member is encouraged to contribute his or her unique set of experiences and vision.
“I set the tone and make the final decision as to whether or not what we have created makes it onto
our menu. However, there is discussion among the team members. I feel that it is important to work
outside of the traditional model, where you have an executive chef as the sole source of new ideas. For
us, cooking is a real team work”.
7
The Wine Cellar
The Relais Bernard Loiseau boasts one of Burgundy’s most extensive wine cellars (15 000 bottles,
approximately 900 different varieties), under the direction of cellarmaster Eric Goettelmann.
In 2005 and 2007, the outstanding wine list of the Relais Bernard Loiseau won the “Wine Press
Award” in the luxury category.
Executive cellarmaster of the Bernard Loiseau Group, also in charge of partnerships, Eric Goettelmann
was elected Burgundy's best cellarmaster in 2004, 2006 and 2008. He was awarded cellarmaster of the
year in 2006 by Le Chef Magazine, then also in 2010 by the Guide Champérard.
Baptiste Gauthier works as first sommelier in the Relais Bernard Loiseau.
Eric and Baptiste work together all year round, combing wine-growing regions to locate rare gems and to
uncover lesser-known varieties that often add a unique touch to the Relais Bernard Loiseau’s wine
list.
In addition to his outstanding work selecting wines, Eric Goettelmann is also leading innovation in the
area of wine service :
- Each year, new references “Sélections Relais Bernard Loiseau” offer excellent quality, value and
enjoyment. The selection was designed to share wine expertise through a rigorous set of specifications
and partnerships with Burgundy's most prestigious wine.
- In 2007 : A new concept, unique in Europe, was created. The restaurant Loiseau des Vignes,
located in Beaune (Burgundy), displays a wine list offering a selection of 70 premium names all
served by the glass.
- In 2008 : partnership with Henriot (Henriot champagne, Chablis William Fèvre, Bouchard & Fils
Burgundy wines) in our four establishments.
- Since 2009 : partnerships with Albert Bichot in Beaune (white and red wines), Gabriel Boudier
(crèmes and liqueurs) in Dijon, and Edmond Fallot (mustards) in Beaune
Albert Bichot – Bernard Loiseau
wines
Edmond Fallot – Bernard Loiseau
mustards
Gabriel Boudier – Bernard Loiseau
crèmes and liqueurs
8
The Spa and Fitness room
The Spa of the Relais Bernard Loiseau is the perfect place to get away from it all.
From the hotel, guests access the spa via a softly-lit corridor that runs through the former tasting cellar
with its period stone table and wrought iron wine racks that are still used to store wines and champagnes.
The wellness centre features soft, intimate lighting. The overall tone of the interior is set by the red clay
Burgundy tiles, the ochre roughcast walls and terracotta tiles, with decorative motifs similar to those
found at the Fontenay Abbey (45 kilometres north of Saulieu).
The spa of the Relais Bernard Loiseau offers a constant-current lap pool, equipped with hydro
massage jets and exercise bars, and surrounded by beautiful Burgundy stone columns; a steam room,
decorated with glass mosaic and red clay tiles; a sauna, panelled in cedar wood; fitness equipment, and
spa treatment rooms for face and body treatments.
The wellness area looks out onto a section of the garden that has been designed to echo the landscapes of
the Morvan region, with a small pond surrounded by a mossy rock garden and a variety of plants. The
soothing sounds of the miniature waterfall and the fish swimming in the pond contribute to the relaxing,
quiet environment.
Fitness room equipment :
- Electronic recumbent exercise bike
- Electronic treadmill
- Horizontal elliptical trainer
- Rowing machine
9
The Bernard Loiseau Boutique
The boutique offers period charm with its beamed ceiling and painted-wood display cases, and is located
just a few meters from the entrance to the Relais Bernard Loiseau.
The boutique is a favourite stopping point for guests at the hotel and restaurant as well as for local
residents.
The boutique offers a comprehensive selection of tableware items, a range of exclusive Bernard Loiseau
merchandise (about 1000 references) :
- household linen, like bathrobes, tea towels, chef’s aprons, etc. ;
- culinary items (coffee/tea cups, plates, silverware, knives, etc.) ;
- cookbooks by Bernard Loiseau, Dominique Loiseau, Patrick Bertron, and many more ;
- breakfast jams et honeys, delicatessen ;
- our mustards Bernard Loiseau – Edmond Fallot ;
- our crèmes and liqueurs Bernard Loiseau – Gabriel Boudier ;
- nectars from Burgundy, by Emmanuelle Baillard (blackcurrant nectar is a best-seller) ;
- a selection of Burgundy wines, by Bernard Loiseau – Albert Bichot.
The boutique also sells a line of premium, handmade chocolates, made by the pastry of the Relais
Bernard Loiseau. These chocolates are made from the finest cocoa beans (Madong, Carupano, Samana,
Tanao, Gaya), from Venezuela, New Guinea, Santo Domingo… These fine varieties of cocoa are
blended with quality ingredients for a unique selection of intensely-flavoured chocolates that have been
recognised by the Club des Croqueurs de Chocolat.
The boutique also sells a number of seasonal gifts for Valentine’s Day, Easter, Mother’s Day,
Christmas... : gourmet baskets (with, for example, Morvan gingerbread, a selection of terrines, a
prepared dish, and a bottle of Burgundy wine and jam), assorted sweets…
Finally, the boutique also offers gift vouchers for “Treatment packages’ for the Spa at Relais
Bernard Loiseau, as well as a selection of ‘Magical Breaks’, which are valid in all four properties of
the Bernard Loiseau Group.
10
An Outstanding Team
Dominique Loiseau : CEO
After earning a vocational certificate in biochemistry followed by a master’s degree
in biochemistry/microbiology (1975, Université Louis Pasteur in Strasbourg),
Dominique Loiseau turned to teaching. She was appointed to the post of certified
professor of applied sciences in food and food safety at the Lycée Technique
Hôtelier Jean Drouant in Paris, where she taught from 1978 to 1985.
In parallel, in order to better adapt to the students’ catering-industry curriculum,
Dominique Loiseau earned her vocational certificate in the culinary arts in 1983.
In 1981, following the publication of her first book (a textbook for hotel
management schools and professionals) “Hygiène et Restauration” [Food safety
and the restaurant business] by Editions BPI, the professional journal
“L’Hôtellerie” began to solicit contributions from Dominique Loiseau. Her work
with the journal marked a turning point in her career. Dominique left teaching to
join the staff in 1995 as a journalist and writer specialising in food products,
dietetics and food safety. She stayed with the journal for five years.
In 1986, at a professional event in Vichy, Dominique met a young, Michelin-starred chef who would
change her future. Dominique and Bernard got married in October 1989. In March 1990, several
months after the birth of their first child, she joined her husband Bernard in Saulieu to help him manage
his hotel and restaurant La Côte-d’Or.
When she arrived in Saulieu, Dominique Loiseau was a keen observer, and quickly understood the spirit
behind the legendary establishment and its charismatic chef. Her early contributions consisted of
managing the hotel communication and publishing activities. Later, she played an important role in the
renovation work carried out in Saulieu with a view to offering clients a uniquely timeless destination.
The major construction work began in summer 1990 and was completed in 2000 with the spa and pool.
Of the wide range of projects she has managed, Dominique took a particularly personal interest in the
creation of the English garden, the boutique (1995), the hotel (the 1995 and 1998 expansion projects)
and the spa.
In 1998, Dominique Loiseau was appointed administrator of Bernard Loiseau S.A. when the company
was listed on the stock exchange.
Once the renovation of the Relais & Châteaux property was completed, several days after the death of
Bernard Loiseau on 24 February 2003, Dominique Loiseau was appointed CEO of Bernard Loiseau SA
by the Board of Directors. She was appointed President of Bernard Loiseau SA on 30 June 2004.
In November 2005, Dominique Loiseau was appointed vice-president of the Relais & Châteaux chain,
reporting to President Jaume Tàpies. She still is the first woman ever to hold this position until
November 2013.
In 2010, Dominique Loiseau is also named as vice-president of the Contest « Un des Meilleurs Ouvriers
de France » class Maître d’hôtel, service and tableware.
Dominique and Bernard Loiseau’s children
Dominique and Bernard Loiseau have three children : Bérangère (1989), Bastien (1991) and Blanche
(1996). After a ‘baccalaureat’ in literature (Greek and Latin), Bérangère joined a business school ISG in
Paris and took part in several training courses in Asia and in the US, also a CAP cooking diploma (July
2012). She is also a member of the Club des Croqueurs de Chocolat. She has joined the marketing
department of the Bernard Loiseau group in 2013.
Bastien graduate at the famous Lausanne hotel school. He is actually working on a personal a Parisian
gastronomic fast food. As for Blanche, after a high school diploma at “Culinary Arts and restaurant
management” at the Paul Bocuse Institute (2013-2016). She is actually training at the famous 3 Star
Michelin restaurant of brothers Rocca in Spain.
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Dominique Loiseau’s publications
Bernard Loiseau, mon mari [Bernard Loiseau, My Husband] (éditions Michel Lafon – 2003)
A moving homage, a journey of discovery through the fascinating world of a man and a profession.
Available for purchase at the Bernard Loiseau boutique and in our restaurants - 19,50 €
Tout Loiseau [All Loiseau], 350 recipes by Bernard Loiseau (éditions Perrin – 2009)
Available in bookshops and at the Bernard Loiseau boutique - 22 €
Dominique Loiseau is also the author of several hotel management textbooks :
- Hygiène et restauration [Food Safety and Restauration business] (éditions BPI – 1981)
- Sciences appliquées à l’alimentation [Applied Science and Food] (éditions BPI – 1983)
- Sciences appliquées à l’alimentation et à l’hygiène [Applied Science, Food and Food safety]
(éditions BPI – 1995)
She is the co-author of :
- Travaux Pratiques de Cuisine [Practical Cooking Exercises] (éditions BPI – 1985)
- Cuisine de Référence [Cooking Reference Book] (éditions BPI – 1993)
- Les Dimanches de Bernard Loiseau [Sundays with Bernard Loiseau] (éditions du Chêne – 1994)
- Bernard Loiseau Cuisine En Famille [Cooking at Home with Bernard Loiseau]
(éditions Albin Michel – 1997)
She is also the director of a collection of textbooks for hotel management schools (éditions BPI).
Dominique Loiseau’s awards
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November 2004 : during the 30th international Relais & Châteaux Convention in Athens, partner
Hennessy awarded the first-ever “Passion Trophy” in recognition of proprietors of Relais & Châteaux
establishments who have demonstrated exceptional enthusiasm, personal commitment and creative
vision. Dominique Loiseau was awarded in front of 650 people.
November 2004 : Dominique Loiseau was also awarded the ‘Génération Eponymes trophy’ in the
salons of the French Senate. Members of the Eponymes association include executives with at least 40
years-experience who run or who are involved in the development of companies in France or abroad that
bear their name, and heirs of a name included in Génération Eponymes. The purpose of the association
is to build relations with the new owners of their personal names insofar as they are used as brand names
with a view to promoting the image and history of the names.
June 2008 : Dominique Loiseau was awarded the Légion d’Honneur by French
President Nicolas Sarkozy. Several ministers and former ministers attended the
ceremony, and Mr Sarkozy said : “Today is a feastday in the Elysée !”. President
seemed quite moved as he was giving the decoration to Dominique Loiseau. He
described her as a “brave woman” and a “brilliant businesswoman”, who took
over her husband Bernard Loiseau’s business.
“You could have gone to pieces. But you stood up for yourself and fought to continue, magnify and
sublimate your company”.
May 2009 : Dominique Loiseau was awarded the Honor Medal of the ‘Etoile Européenne du
Dévouement Civil et Militaire’ (European Star of Civil and Military Devotion), by President Ahn Dao
Traxel (daughter of Mr and Mrs Chirac).
June 2012 : Dominique Loiseau is a member of the ‘Executive Coaching Program’ delivered by ESC
Dijon Bourgogne.
May 2013 : for Dominique Loiseau honorable contribution to gastronomie, the « Institut du Tourisme et
d’Hôtellerie de Québec» awarded her, the « diplôme honoris causa ».
June 2013 : Dominique Loiseau is promoted « Dame Chevalier » of the « Chapitre de la Fleur de l’Ordre
des Coteaux de Champagne ». Dominique Loiseau is also " Officier-commandeur dans la Confrérie des
Chevaliers du Tastevin (château de Clos de Vougeot)"
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.October 2015 : she received «the Grand Prix of the Restaurateur owner by
Les Grandes Tables du Monde.
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December 2015 : Dominique Loiseau is The golden Woman of the year
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Patrick Bertron : Grand Chef Relais & Châteaux
1982 : After graduating from the catering school of Saint-Nazaire, Patrick Bertron joins
Bernard Loiseau’s kitchen staff. The restaurant had just been awarded two Michelin-stars.
1984 : From pastry assistant, he moves up to vegetables and meats. He then gains experience
at all of the kitchen stations before being promoted sous-chef.
1991 : As Bernard Loiseau’s sous-chef, Bertron contributes to securing the restaurant’s third
Michelin-star.
Since 2003 : During his tenure as executive chef at the Relais Bernard Loiseau, Patrick Bertron
has successfully maintained the prestigious third Michelin-star.
Eric Goettelmann : Executive cellarmaster of the Group
2000 : Joins Relais Bernard Loiseau team as assistant cellarmaster
2004, 2006 et 2008 : elected Best Cellarmaster in Burgundy – appointed cellarmaster of
the Relais Bernard Loiseau.
2006 : Elected Best Cellarmaster in France by Le Chef magazine
2010 : Elected Cellarmaster of the Year by Guide Champérard
Pascal Abernot : Manager of the Relais Bernard Loiseau
2000-2004 : Maître d’hôtel at the Relais Bernard Loiseau (three years with Bernard Loiseau)
2004-2006 : Manager of Alain Chapel’s restaurant in Mionnay
Since 2006 : Manager of the Relais Bernard Loiseau
Eric Rousseau : Restaurant Manager at the Relais Bernard Loiseau
Eric Rousseau joined the Relais Bernard Loiseau in 1981 and is in charge of the whole
restaurant team.
He is also events manager and is in charge of the relations and partnerships with hotelschools.
Ahlame Buisard : Executive Director of the Group
1999-2002 : Training at the Management School of Dijon, after science studies in HEC in Lyon
2002-2005 : Financial auditeur for KPMG SA
2005-2007 : Financial inspector of Bernard Loiseau Group
2007-2009 : Administrative and financial vice-manager of the Bernard Loiseau Group
2009-2011 : Administrative and financial manager of the Bernard Loiseau Group
2012-2015 : Executive Director of the Bernard Loiseau Group
Since April 2015 : General Manager of the Bernard Loiseau Group
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Visits in Burgundy, Morvan, Auxois
Saulieu
Saulieu was firmly established as a stopover town by the Estates General of Burgundy in 1651, when the old
roadway was rerouted via Saulieu. The city then became a post station. Some 250 post horses were stabled in
the town at that time.
Saulieu was also a stopping point for Madame de Sévigné on her way to take the waters at Vichy. She enjoyed
a copious meal in Saulieu on 26 August 1677, during which she admittedly drank a bit too much wine.
La Tour d'Auxois
The tower is the only remaining vestige of the ramparts that once protected Saulieu from invaders. The
Auxois Tower is named after the Auxois plain, which is facing the tower.
Pompon’s Bull
Located in the square that shares its name, the Bull is one of the last
works to be completed by sculptor François Pompon. The bull is not
of the Charolais breed (as evidenced by its hindquarters), but rather
from the Lyons area. Pompon sculpted the animal during a stay at his
friend Edouard Herriot’s home.
François Pompon’s Museum
Located in a former private town house built in the 17th century, the museum has a number of different
rooms, each devoted to a different type or period of work : the collections include Gallo-Roman steles from
the area around Saulieu ; medieval, renaissance and classical sculpture ; rural handicrafts from the Morvan,
hotels and gastronomy ; the Morvan interior and, of course, the François Pompon room, which features a
good number of his works, including “Cosette”, “The Country Priest”, “The Panther” and the “Pigeon in
its Nest”. François Pompon earned recognition as a great sculptor for his “Polar Bear”.
Saint-Andoche Basilica
This Burgundian-Roman basilica (early 12th century) was built on the location
where Saints Andoche, Thyrse and Félix, who evangelised Saulieu, were
martyred. The basilica features remarkable roman capitals of three types :
- decorative : acanthus leaves, ferns
- symbolic : bees, owls
- narrative : with scenes from the Old and New Testaments.
Main places of interest in the region
The Morvan Nature Reserve
The Morvan Nature Reserve is a forested land, a magical place with varied landscapes : farmland crisscrossed
by hedgerows and groves of trees, rivers, lakes, typical Morvan villages... Chamboux lake is the perfect place
for a relaxing stroll. Settons lake is a large lake where visitors enjoy water sports in warm weather.
You can also visit Autun, Saint-Lazare cathedral and the neighbourhoods of the old town. And don’t forget
the Mont Beuvray and the beautiful museum of Bibracte, that offers an overview of Celtic civilisation
throughout Europe, including archaeological artefacts, models, reconstructions, audio and video.
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The Auxois : châteaux and abbeys
Discover Semur-en-Auxois, known for its city walls and old quarters. Then, you can visit the village of
Epoisses, famous for its cheese (made by Fromagerie Berthaut), and its 12th-17th century château.
Go through Montbard to get to the Fontenay Abbey. This Roman
abbey, founded by Saint Bernard during the 12th century, is the bestknown and best-preserved of the Cistercian abbeys and is a UNESCO
World Heritage Site.
You can finally visit Bussy-le-Grand and the château (16th century) of
Count Bussy-Rabutin, which is adorned with paintings featuring some
rather racy inscriptions.
Also of interest is the wonderful medieval village of Flavigny-sur-Ozerain,
with the former abbey where anise sweets are still manufactured today.
Beaune and wine country
Beaune is famous for its Hôtel-Dieu, a masterpiece of BurgundianFlemish art, and its museums.
Tour the wine country around Beaune, with vineyards including :
Pommard, Nantoux, Monthélie, Saint-Romain, Saint-Aubin,
Chassagne-Montrachet, Meursault, Volnay and Château de la
Rochepot.
The wine-country route [Route des Grands Crus] continues toward
Dijon, and goes through Aloxe-Corton, Nuits-Saint-Georges, VosneRomanée, Vougeot (Château de Clos Vougeot), Chambolle-Musigny
and Gevrey-Chambertin.
And don’t forget to take a drive through the wine country around Nuits-Saint-Georges, with lovely villages
such as Arcenant, Marey-les-Fussey and Magny-les-Villers.
Dijon
Just after Pouilly-en-Auxois, stop at the medieval village of
Chateauneuf-en-Auxois, with its fortified castle (12th and 15th
centuries).
Dijon, the seat of the Dukes of Burgundy, is a city of art with many
remarkable townhouses, museums (the Museum of Fine Art),
churches and parks.
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The capital of the Dukes of Burgundy welcomes the wine of the world
In July 2013, Dominique Loiseau Dijon has opened her first restaurant Loiseau des Ducs in
Dijon.
The restaurant is located in the heart of the capital of the Dukes of Burgundy, in the
beginning of a beautiful pedestrian street of the historic town on Vauban street, overlooking
the famous Place de la Liberation. Loiseau des Ducs is listed as an historical monument
hotel: Talmay Hotel formerly said hotel des Barres, dating from the sixteenth century.
Loiseau des Ducs is the third restaurant of the group to be equipped with the most recent
wine system (Enomatic) which offers a wide selection of wines by the glass. There are nearly
40 beautiful references proposed by Frederic Gille, the director, and his sommelier Rémi
Thivin: firstly, the best climates of Burgundy, and secondly a nice range of worldwide wines.
The cuisine is composed of several Burgundian specialties, as well as the creations of the
Chef Louis-Philippe Vigilant. He works along with Lucile Darosey, a very promising pastry
chef.
The restaurant can accommodate up to 35 guests for lunch or dinner. In summer, guests can
also enjoy a refreshing break on the beautiful quiet terrace overlooking the Dukes’ Palace.
As in the other restaurants of the group, Loiseau des Ducs offers the professionalism of the
house Bernard Loiseau: authenticity in the welcome, in the decor and taste!
Wine Library
The wines have a very important place in the restaurant Loiseau des Ducs thanks to the
latest wine library equipment covered with gold colored buffalo leather, which allows you
to enjoy a wide range of wines by the glass, in agreement with dishes carefully
selected. Among the 40 white and red wines, appears a fine selection of the best climates of
Burgundy.
Dijon being the "International City of Gastronomy", Dominique Loiseau has decided to focus
also on the discovery of the wines of the world, in accordance with the mission to enhance
the art of good eating and drinking and encourage the worldwide flavors established by the
Charter of the French gastronomic meal of UNESCO.
Lunch menu as from 23 €
Discovery menu as from 59 €
Tasting dinner menu : 95 €
Wine glass of 8 cl as from 4 €
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3, rue Vauban – 21000 Dijon – Tel. : + 33(0)3 80 30 28 09 – loiseaudesducs@bernard-loiseau.com
A new concept, unique in Europe :
all wines served by the glass
Opened by Dominique Loiseau in 2007, the restaurant Loiseau des Vignes is located in the historic centre of
Beaune, about 250 meters from the Hospices, just next to the hotel Le Cep.
Loiseau des Vignes offers a wine list with a selection of 70 premium names, all served by the glass, and
selected by executive cellarmaster Eric Goettelmann.
The wine list honours some of the young hopes or more sure-fire bets. Some other good quality wine references
have also been selected from famous wine merchants, Jadot, Drouhin, Faiveley, Bichot Bouchard… But the
largest surprise comes from those famous hard-to-find produced by Jean-François Coche-Dury, Bonneau du
Martray, Comtes Lafon or Domaine Raveneau, just to mention a few.
This unique choice should allow one to taste rare wines or simply to make discoveries. The price per glass varies
between 5 and 45 €.
In February 2010, Loiseau des Vignes was awarded the ‘Grand Prix’ by the Wine Press, and received in
March 2010 is First Michelin Star.
Cuisine enables guests to taste a number of the inescapable specialties of Burgundy, alongside new creations by
Chef Mourad Haddouche.
The team is managed by Christophe Gines, who worked in several Relais & Châteaux in Burgundy, before
spending some time abroad.
Just like in Relais Bernard Loiseau, Dominique Loiseau has managed a successful mix of these beautiful old
materials and elements typical of contemporary decoration. The result is of the highest quality and most
elegant.
Menu du marché (except bank holidays – only for lunch)
Main course - dessert or starter - main course : 23 €
Starter - main course - cheese - dessert : 29 €
Menu Gourmet : 75 € (59 € without the second dish)
Selection of 5 glasses of wine (45 €)
Menu Dégustation : 95 €
Selection of 5 glasses of Grands Crus (55 €)
31, rue Maufoux – F-21200 Beaune
Tel. : + 33 (0)3 80 24 12 06 – Fax : + 33 (0)3 80 22 66 22 – Email : loiseaudesvignes@bernard-loiseau.com
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Bernard Loiseau’s spirit in Paris
Innovative and subtle cuisine (Paris 8th)
Located right in the heart of a very attractive part of the 8tharrondissement, right next to La
Madeleine and Place de la Concorde, Tante Louise, is a typical Paris restaurant that was taken over
by Bernard Loiseau in August 1998.
This restaurant has enjoyed an excellent reputation since the 1930s and offers a gastronomic cuisine in
an Art Déco ambiance. Its historic décor has been immaculately preserved: stained glass windows by
the renowned Master glass painter Lardeur, wrought iron décor.
In 2016, this restaurant becomes Loiseau Rive Droite to be in better harmony with the other
restaurant of the group (Loiseau des Ducs in Dijon and Loiseau des Vignes in Beaune).
The chef, Ichiei Taguma presents an innovative and creative cuisine, but always preserving taste and
flavour. Desserts are created with precision and are very gourmand.
Since 2014, a sommelier has joined the team to offer the best wine pairing possible. Particularly
during the monthly wine pairing dinner happening every last Wednesday of the month.
In addition to the main dining room, there are other rooms available for private functions : the table
d’hôtes in the cellar (8 persons), the small dining room on the ground floor (10 persons) and the
mezzanine (20 to 30 persons).
Lunch
 starter & main course or main course & desert : 29 €
 starter, main course and desert : 39 €
Diner (mises en bouche, 2 dishes and desert : 45 €
Menu Decouverte (mise en bouche,2 dishes and desert) : 65 €
Menu Gourmand (mise en bouche,3 dishes and desert) : 85 €
41, rue Boissy-d’Anglas – F-75008 Paris - + 33 (0)1 42 65 06 85 - loiseaurivedroite@bernard-loiseau.com
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Gourmet restaurant in Paris (Paris 7th)
In July 1999, Bernard Loiseau acquired a second property in Paris. He gave it a name reminiscent of
historical princesses in Burgundy "Tante Marguerite". In 2016, it becomes Loiseau Rive Gauche, for
a better harmony with the other restaurants of the group (Loiseau des Ducs and Loiseau des
Vignes in Burgundy).
10 meters away from the National Assembly, in the 7tharrondissement, Loiseau Rive Gauche boasts
an elegant and cosy ambiance. This convivial yet private atmosphere, reflected in the demeanour of
the staff, provides the ideal setting for confidential meetings, especially in the private rooms (6 to 19
persons) upstairs.
Chef Maxime Laurenson cuisine is pure, simple and greedy: "I’m really attached to my roots, I keep
lot of respect for the tradition, I like pure juice, traditional gravy. My plates are slightly acid, precise
with contrasted tastes” Bernard Loiseau used to say: "no more than3 flavors in the plate". Chef
Maxime do and think the same.
Loiseau Rive Gauche stands out thanks to its passion and deep know-how about wine. Since 2012, a
sommelier advises the customers and presents exquisite and emotional wine pairing. Especially during
the special wine pairing dinners taking place every 2nd Friday of the month (on a different theme
each night).
Menus
Lunch
 Starter and dish or dish and desert = 29 €
 Starter, dish and desert = 39 €
Vegetables menu = 45 €
Menu Esquisse = 68 €
Degustation menu = 88 €
5, rue de Bourgogne – F-75007 Paris - + 33 (0)1 45 51 79 42 - loiseaurivegauche@bernard-loiseau.com
Loiseau Rive Droite and Loiseau Rive Gauche welcome you from Tuesday to Saturday.
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Consulting Bernard Loiseau
Bernard Loiseau is associated with great names of Burgundy, each one is a large specialist in its field, to develop
single and original selections, thanks to the cross expertise of the chief and the wine waiter of the Relais
Bernard Loiseau, in Saulieu, with the experts of Albert Bichot, Gabriel Boudier, Edmond Fallot, and lately
Mulot & Petitjean.
It is all the know-how and the professionalism of Bernard Loiseau’s team which were put at contribution to
create these new ranges of products.
Bernard Loiseau & Albert Bichot
These vintages are exclusive creations of white and red wines of
Burgundy, evolving throughout the years. They express the diversity
of large soils, thanks to precise mixtures, worked out by our Chiefwine waiter with the experts of Albert Bichot.
Bernard Loiseau & Gabriel Boudier
To conceive an original and successful new range, many tests were
necessary in order to find the good combination between a fruit and a
spice, a fruit and another plant. These new creams and liquors are
ideal to create new cocktails, to prepare an excellent aperitif with
white wine or champagne for example, to give a nice flavor to the
sauces of certain desserts, etc.
Bernard Loiseau & Edmond Fallot
It is in Beaune that the Mustard Fallot manufactures since 1840
exceptional mustard, thanks to the quality of the raw materials and
with the traditional crushing of mustard seeds to the stone grinding
which preserves all qualities. A dynamic and innovating family
company, with which the Loiseau establishment worked out the new
mustards especially for the grocery stores. Three varieties were thus
created for various uses: to raise the taste of preparation served for
the aperitif, to give a special flavor to a sauce, to embellish fish,
meats, game, and even certain cheeses.
Bernard Loiseau & Mulot Petitjean
The name “gingerbread of Dijon” is reserved for gingerbread which
is made up mainly of corn flour. To this famous regional know-how,
the Relais Bernard Loiseau brings its expertise of its teams and more
particularly the creativity of the pastry chef, Benoît Charvet.
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Wines Collection
Bernard Loiseau & Albert Bichot
This collection is currently available at the Bernard Loiseau boutique, as well as in the three
restaurants of the Group and certain wine seller:
Burgundy White wines
 Bourgogne hautes-côtes de Nuits
 Mercurey
 Chablis 1er cru
Burgundy Red wines
 Bourgogne hautes-côtes de Nuits
 Savigny-lès-beaune 1er cru les Peuillets 2010
 Nuits-saint-georges
Since June 2011, le crémant de Bourgogne blanc de blancs
The pale robe reflects a silver plated effervescence of small bubbles. The subtle and floral
nose moderates delicate notes of almond, citrus fruits and honeysuckle. Blanc de Blanc is
ideal for an aperitif and during a meal. It will accompany you a whole day thanks to its
joyful presence and personality
Since September 2014, le crémant de Bourgogne DL rosé
As for the blanc de blancs cremant we opted for a little sweetened, well-balanced dosage.
The dress is ruby with fuchsia reflections and has a fine excitement.
The intense nose evokes the strawberry and the raspberry, with nuances of blackberry
and cherry.
In mouth, the sweetness of its attack delights the taste buds, on one finale pleasant and
delicious.
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Liquors and Creams Collection
Bernard Loiseau & Gabriel Boudier
« These 3 liqueurs and these 5 creams are presented according to their colour opacity. The comments below
are purposely simple to leave room to poetry and your imagination…Because above all, we are dreams &
emotions merchants », Eric Goettelmann.
Apple & Earl Grey Tea Liquor
Pale straw colour, with delicate green reflections. To the nose,
the lively aroma of apple gradually gives way to the intensity of
the tea. In the mouth, this liquor is both fresh and persistent.
Pear & Bay Leaf Liquor:
Gold with lively yellow notes. To the nose, it is rich in pears with
the power of the bay leaf. In the mouth, these flavours burst on
the palate.
Blackcurrant & Gingerbread Liqueur
Purple colour with violet tints. On the nose, orange and
cinnamon subtly distinguished. In the mouth, opulent and
deliciously warming.
Strawberry & Tasmanian Pepper Liqueur
Orange colour with copper tints. To the nose, it reveals crushed strawberry with peppery notes. In the mouth,
the fruit yields to a very long spicy finish.
Peach & Hibiscus Flower Liqueur:
Colour of mature Burgundy with orange tints. To the nose, it has a pronounced fruity aroma with floral notes.
In the mouth, it is a ripe fresh fruit surrounded by the hibiscus.
Raspberry & Thyme Liqueur:
Bright ruby colour with fuchsia tints. In the mouth, the liveliness of the fruit surprises and refreshes.
Morello Cherry & Chocolate Liqueur:
Garnet colour with purple tints. To the nose, the appeal of cocoa caressed with cherries. In the mouth, the
liveliness of the fruit confirms the initial aroma.
Sloe & Elderberry Liqueur:
Blood red colour with crimson tints. To the nose, a clear almond note dominates. In the mouth, it is smooth
and subtle.
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Mustards Collection
Bernard Loiseau & Edmond fallot
These mustards are manufactured with an old grinding stone. They remain the essential condiment to enhance
the dishes.
Hazelnut and Bourbon Vanilla Mustard
The delicate marriage of hazelnut and Bourbon vanilla is utterly
delicious, and will add subtle nuances of flavours to your dishes.
This mustard can also bring out quite original flavours in poultry and
scallops. It can be used to prepare canapés, and to create original
cocktail aperitifs.
Coriander leaf & Candied Orange Mustard
This is subtle and tangy mustard. The freshness of the coriander is in perfect balance with the bitterness and
roundness of the candied orange. This is the ideal mustard for a duck magret, a veal chop, or to add to
vinaigrette served with langoustines, lobster or even asparagus.
Cep and Black Tea Mustard
The smokiness of the tea along with the undergrowth flavours of the cep gives this mustard a touch of autumn.
It is ideal with beef, game, poultry, or smoked fish. It also adds a touch of originality to vinaigrette.
Rare vinegar collection Bernard Loiseau & Edmond Fallot
 Rare vinegar Litchi & Rose
perfect balance between the exalting notes of the rose and litchi
sweetness
 Rare vinegar Vanilla & Curcuma
daring mixture of flavours : the sweetness of the vanilla and spicy
turmeric
 Rare vinegar Honey & Earl Grey Tea
subtlety between the acidity of the vinegar and the sweetness of the
honey, long in the mouth thanks to the aromatic power of tea
These rare vinegars have been prepared with care and precision: the taste is chiseled; the exciting and
exotic mixture persists in the mouth after tasting. Use to deglaze, or simply add cold on the food, or to
decorate and dress your salad.
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Gingerbreads and Nonnettes Collection
Bernard Loiseau & Mulot Petitjean
The gingerbread was the most appreciated dedicacy through the centuries. Indeed, it is known since antiquity
by the Egyptians, the Greeks, the Romans, in China where the riders of Gengis Kahn liked the “mi-kong”,
without forgetting Charles VI who was fond of the gingerbread of Dijon. Founded in 1796, the Mulot &
Petitjean Company is the heiress of the gingerbread tradition of Dijon grocers: 200 years of experience!
From this collaboration, were born new varieties of gingerbreads and nonnettes.
 8 spices gingerbread
Thanks to a subtle mixture of 8 spices, this gingerbread is dissociated by very delicate flavours. It can be tasted
simply in slices, or toasted: for breakfast, during a cocktail (as an appetizer with foie gras for example, blue
cheese…), or during tea time.
 Tea & bergamot gingerbread
The sweet flavours of the bergamot marry marvelously with the various spices. This variety is ideal at teatime.
 Morello cherry gingerbread
The morello cherries make this gingerbread even softer and tastier. It can be accompanied by game, or by
cheeses (Epoisses, Comté…). Do not hesitate to toast it!
The nonnette is a small round gingerbread, filled with jam, which the nuns manufactured
formerly. Soft and scented, the nonnette is an ideal cake at teatime.
 Nonnette from Dijon filled with abricot & verbena
The apricot is enhanced by the vegetal flavor of the verbena.
 Nonnette de Dijon fourrée fraise & rose
The strawberry is enhanced by the floral notes of the rose.
 Nonnette de Dijon fourrée pomme & bergamote
The fruity taste of the apple is extended by the citrus flavours of the bergamot.
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Shortbread Cookies & Sweets
Bernard Loiseau – Mulot & Petitjean
Bernard Loiseau’s Shortbread Cookies
Our shortbreads cookies are made with an exclusive recipe from the Relais Bernard Loiseau and cooked in
Dijon famous manufacture MULOT & PETITJEAN. They are distinguished by an authentic and original
taste. The subtle and natural flavors are the hard work between our two beautiful houses. These shortbreads
contain no coloring or additives.
The three varieties of the moment:
Almond-Fleur d’oranger
Lemond-Verbena
Hazel-Tonka
The shortbreads are on sale at the boutique of our Relais & Châteaux in Saulieu, in our different restaurants, in
Mulot & Petitjean boutiques and groceries.
In box of 80 g at the price of 7 €.
Bernard Loiseau’s Sweets
Our new flavours sweets are also made from recipes developed in Saulieu by our pastry chef.
They are prepared on an historical site « LA ROSE DE VERGY », located in the the centre of Dijon.
100% naturel sweets, without coloring or additives.
The three varieties of the moment:
Strawberry-Poppy
Cassis-Elderberry
Orange-Hibiscus
The sweets are on sale at the boutique of our Relais & Châteaux in Saulieu, in our different restaurants,
in Mulot & Petitjean boutiques and groceries.
In jar of 100 g at the price of 7 €.
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We have new partners, and expecting others for 2016 :
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