Chef Patron Bernard Loiseau was one of the greatest chefs in history, but a restaurant is more than just one person no matter how great that person might be. Le Relais Bernard Loiseau is an excellent example of how an amazing chef set the tone and culinary heights of a restaurant, but where the emphasis is on team work to deliver you the best possible gourmet experience available.
Le Relais Bernard Loiseau has an inspiring history spanning many years back in time. The restaurant soon started to become recognised way outside its hometown of Saulieu in Burgundy. The original name of the hotel restaurant was La Côte d’Or and there are people who still today refer to the restaurant by that name which you also can find on the wall of the main building upon arrival. Alexandre Dumaine made the restaurant famous when he ran it from 1930 until 1963, but the success continued thanks to the successor François Minot, who helmed the restaurant until 1975, and Bernard Loiseau who was the patron of the restaurant from 1975 to 2003 and made it world-famous. Chef Loiseau sadly shot himself in February 2003 and it was said that the reason was that his restaurant was demoted a couple of points in the Gault et Millault guide (some false rumors even proclaimed that the reason was that he was about to lose one of his three Michelin stars), but no one knows the true reason. Bernard Loiseau’s legacy and amazing ability to bring out the best and most pure flavours of the local produce used has been flawlessly passed on to Chef de Cuisine Patrick Bertron.
Chef Bertron joined the restaurant in 1982 and it did not take long before he was promoted to Sous Chef. He has managed Loiseau’s legacy brilliantly, and has developed his own style inspired by his master. You will not miss the flavour of any single ingredient thanks to Bertron’s ability to bring out the best and purest of all you have on your plate. Patrick works closely with his whole kitchen team and encourages them to contribute with ideas and input for new recipes on a regular basis which has resulted in an impeccable team work and the development of new amazing talents. Pastry Chef Benoît Charvet is one of the best in the world within his discipline and a great example of how a truly great Chef can encourage his team to surpass themselves.
There is a very impressive selection of wines by the glass at Le Relais Bernard Loiseau in addition to the fantastic wine list. Executive Head Sommelier Éric Goettelmann does an outstanding job guiding you through all the selections at display as well as making sure that the restaurant always offers the very best for both smaller and bigger wallets.
Chief Executive Officer Dominique Loiseau has turned the legacy of her late husband into a continued success of utmost culinary heights together with an impeccable team, which clearly shows in the best manner the importance of team work combined with a never ending aim at absolute excellence.
Written by Andy
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Le Relais Bernard Loiseau
2 rue d’Argentine