PRESS PACK - Relais Bernard Loiseau
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PRESS
PACK
Press contacts : Bérangère Loiseau
berangere.loiseau@bernard-loiseau.com
PRESS PACK - BERNARD LOISEAU PRESS PACK - BERNARD LOISEAU
CONTENTS
P4 P16 P74
HISTORY THE HOTELS THE GROUP’S
& HERITAGE & RESTAURANTS ACTIVITIES
P5 BEGINNINGS SAULIEU P75 FINE FOODS
P17 THE RELAIS
P7 THE LOISEAU SIGNATURE BERNARD LOISEAU P76 CONSULTING
P42 THE VILLA LOISEAU
P9 CONTINUING THE HERITAGE DES SENS P77 CULINARY FESTIVAL
P52 LOISEAU DES SENS
P10 PORTRAITS
DIJON
P60 LOISEAU DES DUCS
P64 LA PART DES ANGES
BEAUNE
P66 LOISEAU DES VIGNES
PARIS
P70 LOISEAU RIVE GAUCHE
Press contacts : Bérangère Loiseau
berangere.loiseau@bernard-loiseau.com
2 3
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BEGINNINGS
From “La Côte d’Or”
to “Relais Bernard Loiseau”
A s we know it today, the Relais Bernard Loiseau is the result of a long
HISTORY
history in Saulieu. The town has always been a stopping place for
travellers making their way between the north and south, and so, for
centuries, has kept up a tradition of hospitality. In Saulieu, La Côte d’Or
Hotel was once a coaching inn, sited on a major communications route
built by the Romans and named Via Agrippa. In the Middle Ages it was
& HERITAGE
called the Grand Chemin, then became Route Royale, Route Impériale,
Grande Route, Nationale 6 and, today, the D906.
In 1904, La Côte d’Or was bought by Paul Budin and his wife, Elise.
The couple equipped the hotel with all the period’s most modern
conveniences, including central heating and bathrooms. Their chef,
Jean-Baptiste Monin, created his ham in cream here, a recipe that made
his name and earned him a prize at the Paris Salon in 1924. When the
system of restaurant stars was created in the Michelin Guide in 1926, La
Côte d’Or was given one star.
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An unmissable gourmet
stop in the 1930s
THE LOISEAU B ernard Loiseau was remarkable for his pure, simple
and light cuisine, without a heavy dosage of fat or
I n 1930, La Côte d’Or was taken over by Alexandre
sugar. He was a real pioneer, highly esteemed by his
SIGNATURE
Dumaine (1895 – 1974) and his wife, Jeanne, who
peers, and made his innovative techniques, such as
had managed famous hotels in Algeria for nine years.
deglazing with water, major references in the field.
In just one year, La Côte d’Or was awarded a second
star, and then a third in 1935 (which it kept until 1964).
These principles and values can be found today in
Alexandre Dumaine’s reputation was at its height: he
each of the group’s restaurants, notably with Patrick
was nicknamed the “cook of kings”, the “king of cooks”
Bertron, who stands at the helm of the Relais Bernard
and “Alexandre the Magnificent”. La Côte d’Or was one
Loiseau kitchens. From his mentor, who is now one
of the “P.C.A. hotels” (Paris – Côte d’Azur).
La Côte d’Or’s reputation was made: it welcomed
The Bernard Loiseau of the symbols of French gastronomy, he has kept the
simplicity and the stubborn preference for taste. To
personalities from the world of politics, art and
literature, including Alphonse XIII, the king of Spain,
revolution Bernard Loiseau’s method, respecting the rule of three
ingredients - three flavours, he has added his personal
touch, with up-to-date cuisine that is generous,
the Aga Khan, Prince Rainier, General Juin, Sacha
In March 1975, Bernard Loiseau took over the dynamic and tasty.
Guitry, Orson Welles, Vivien Leigh, Mistinguett, Edith
Piaf, Bernard Buffet, Charlie Chaplin, Gary Cooper, management of La Côte d’Or hotel-restaurant,
before becoming its owner in 1982. His The Bernard Loiseau spirit can also be found in the
Salvador Dali and Rita Hayworth, among others. They
increasingly pure style of cuisine marked a major special relations the family keeps up with each site
all signed the guests’ book, containing over 30 years of
turning point in the history of French gastronomy. where they open for business. The Loiseau signature
history, and enhanced with drawings, paintings and
The pioneer of what later became a major trend, he is, lastly, the generosity and overflowing energy that
photographs. After a guest wrote an acerbic comment
worked on original and pure tastes, while reducing the chef always embodied and that he passed on to his
in the book, however, it was unfortunately burned by
the amount of fat and sugar. Under his leadership,
THE GREAT CLASSICS BY BERNARD LOISEAU loved ones.
Alexandre Dumaine in his oven. At that time, La Côte CAN BE FOUND AT THE GASTRONOMIC
d’Or was established as an unmissable destination for La Côte d’Or restaurant enjoyed a new golden age
gourmets, alongside “Point” in Vienne and “Pic” in with the award of a second Michelin star in 1981, RESTAURANT IN SAULIEU
Valence. then the consecration with a third star, ten years
later, in 1991. All through these years, Bernard
From 1963 to 1975, François Minot was at the helm. Loiseau continually renovated and embellished the
Claude Verger then decided to buy the restaurant and famous restaurant, and spread its fame throughout
appointed his promising protégé, the young Bernard the world.
Loiseau, as chef. At the age of 24, with his head filled
with dreams and an ambition as big as his heart, the
chef made his name synonymous with the legendary Frog’s leg jambonnettes
Côte d’Or restaurant, as the craftsman behind its with a garlic puree in
parsley sauce
wonderful renaissance.
From the summer of 1990, renovation work was
carried out to guarantee diners a special setting.
In the year 2000, the restaurant became the first
Relais & Châteaux with a 3-star Michelin rating to
have a beautiful spa as part of its hotel.
In 2003, La Côte d’Or was renamed the Relais
Bernard Loiseau, a name recalling the fact that the
site was once a coaching inn, but also a reminder
that it belongs to the prestigious Relais & Châteaux
network (since 1975). Through this new name,
all of Bernard Loiseau’s team paid homage to
their talented chef and committed themselves to
pursuing his work, under the guidance of his wife,
Dominique Loiseau.
Pike perch with a crispy skin Fried calf sweetbread with Farmhouse chicken breast and Desert roses
and shallot fondue, truffle mashed potato fried foie gras with truffle puree with pure chocolate ice cream
red wine sauce and a confit orange coulis
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THE RENEWAL
CONTINUING THE
Patrick Bertron HERITAGE
A lthough he remains true to the values upheld by
Bernard Loiseau, Patrick Bertron has succeeded
in breaking away from the past. The former second in
command and natural successor to Loiseau was given
carte blanche. And he jumped at the opportunity! On
A restaurant that is firmly
resolutely modern crockery, he serves cuisine liberated
from tradition, bold dishes presented artistically, a
oriented towards the future, but
captivating repertoire full of subtleties.The chef, Breton
by birth but adopted by Burgundy, merrily picks his way
in touch with its roots
through the terroir of Burgundy and the Morvan. He adds
to this one or two touches learned from his childhood in
Brittany. Having inherited a legacy of history and know-
A
how from one special man, he has now forged his own chef who was much appreciated by his staff and customers, Bernard
path, style and future. Loiseau was the guardian of highly traditional values... But he also
loved to shake things up and innovate. And not only in the kitchen! This
At Le Relais Bernard Loiseau, the menu still features is a “trade mark” that Dominique LOISEAU is still very much attached
some of Bernard Loiseau’s classics like “frogs’ legs with to, and which is an integral part of the heritage she seeks to continue.
garlic purée and a parsley jus” or “crispy-skin pike-perch
with shallot marmalade and red wine sauce”. They
“
now appear alongside new creative dishes by Patrick
Bertron like “pike loin pochouse-style” or “deer fillet with
mountain berries”. Our company is a living thing, dynamic and forward-looking. We
are strongly attached to our roots and our values, but we owe it to
[Portrait page 28] ourselves to continue innovating. The quest for innovation involves
empathy. It’s by putting ourselves in our customers’ place and
anticipating their needs that ideas are born. And everything we do
must have a sense and be coherent. Coherent with a man, with a
”
restaurant and with a region. This is very important to me.
So, in 2007, to meet the needs of a clientele wishing to consume less,
but better, the Loiseau des Vignes restaurant in Beaune was equipped
with two wine cellars, featuring an original concept with almost
70 different wines served by the glass. In 2016, Dominique Loiseau
launched a range of cosmetics made from the famous Burgundy
blackcurrant, an emblem of the region. And in 2017, the Villa Loiseau
des Sens was opened in Saulieu: a 1500 m2 “haute-couture” spa, aimed
at satisfying a clientele in search of well-being and rejuvenation.
Each decision taken in the Group also shows a willingness to plan for
the long term. “We are making excellence something durable, in a
project to be passed on to the children. The human, family dimension
has always been essential in the company, and will remain so,” as
Ahlame Buisard underlines.
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DOMINIQUE LOISEAU
1983 3
The number of Dominique
Dominique LOISEAU and Bernard LOISEAU’S
Portrait takes her C.A.P. cooking
diploma, showing her
interest in gastronomy.
children: Bérangère (1989),
Bastien (1991) and Blanche
DOMINIQUE LOISEAU (1996).
At the age of
PRESIDENT OF THE BERNARD LOISEAU GROUP
30
Dominique LOISEAU is living
in the legendary house in
Saulieu, where she likes
to greet the customers.
In February 2003, Dominique Loiseau was appointed
2005
Dominique Loiseau
D ominique Loiseau trained as a biochemist and appointed Vice–President
began her career as a food-sciences teacher at the President of the Bernard Loiseau Group. But deep of Relais & Châteaux. She
Jean Drouant hotel technical college in Paris. Then, down, she sees herself above all as a hostess, entirely was the first woman to be
in 1985, she joined the trade newspaper L’Hôtellerie devoted to her customers and her teams. appointed to the position
as a journalist specialising in food products,
nutrition and hygiene. She also write a number of
specialised works. “Bernard was a born ‘innkeeper’, and he transmitted
the state of mind where the customer always comes
2008
This independent and dynamic woman was first. I wanted the group to keep its authenticity, and
passionate about her work, which took her all over the values of sharing and kindness that have made
the world and led her to cover a large number of the Loiseau spirit. But the professionalism, too. President Nicolas
conferences and events. During one of them, she Making customers happy and meeting their needs is, SARKOZY awards her
met a young Michelin-starred chef who would make to my mind, the greatest achievement!“ the Légion d’Honneur,
a lasting impact on her life: Bernard Loiseau. and praises “a women
of courage who has
Dominique Loiseau has developed a passion for
In 1990, she joined her husband in Saulieu and from fought to make her
gardening. She takes care of the Relais Bernard company last, to make
then on, she was always alongside him to support Loiseau garden personally, and redesigns it through it bigger and better.”
and advise him in all his projects with exemplary the seasons.
energy, devotion and discretion.
“I always did everything for my husband when he
2003
The rose breeder Delbard
2015
was here. So when he passed away, I didn’t think names a rose after her.
A wonderful reference
twice. I had to try to continue his work, to keep his “For me, empathy is an to her love of nature and
heritage alive. For Bernard, for our children, for his essential strength in this gardening. She is given the
teams and for the customers who worshipped him. profession, putting yourself in “Femme en Or”
Trophy in the
That was my role. My mission.“ the customers’ place, seeing “Enterprise”
what they need, and being in category.
‘osmosis’ with the teams.“
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AHLAME BUISARD
Today, Ahlame BUISARD has
7 DIFFERENT “HATS” :
in the group: Managing Director,
1997
Administrative and Financial
Portrait year of her arrival in France.
Administrator, Human Resources
Director, Legal Director,
Management Accountant, Director of
AHLAME BUISARD
At the age of 18, after taking
her scientific baccalaureate, Development and of Strategy... And
she attended the preparatory she also supervises marketing and
classes for HEC in Lyon, and
then a major business school communication.
in Dijon, making a childhood
MANAGING DIRECTOR OF THE BERNARD LOISEAU GROUP dream come true.
MEMBER OF THE BOARD OF DIRECTORS
2005
She joins the Bernard Loiseau
Group as Financial Controller.
A fter passing a scientific baccalaureate in her
home town of Fes, in Morocco, Ahlame Buisard
came to France to continue her studies. In 2002,
she graduated from a business school in Dijon, and
joined a renowned auditing firm.
In 2005, she was hired by the Bernard Loiseau Group
as Financial Controller. Moved by the company’s
reaffirm its determination to stay at the top level,
while maintaining the values of excellence and
authenticity that were so dear to Bernard Loiseau.
Ahlame Buisard is a woman of conviction, and
has a number of other roles outside the group, as
an administrator and member of the board of the
MEDEF Côte-d’Or, an administrator at AIST 21, an
150
people work under her
command in six of the
Group’s structures.
destiny, she proved to have a remarkable capacity elected official at the Chamber of Commerce and
for adaptation and dedication, and succeeded in the a municipal councillor in Arnay-le-Duc. “All these
many tasks she was asked to undertake. responsibilities help to give me a broader vision
and inspire me to defend the interests of small
“The company had to be reorganised to go forward companies, making our voice heard.”
and continue to exist, while maintaining the level of
excellence and striving to bring back the customers.“
2012
In her view, keeping the figures under control is
vital if the right decisions are to be taken quickly.
But what drives her above all is her relations
Returns to the Ecole
Supérieure de Commerce
in Dijon to complete her
2013
Opening of the Loiseau
education with an MBA. des Ducs restaurant,
with others. She is very close to her teams, and Appointed Managing where she is the
“Contact with people is part
makes sure that each person feels important and is Director of the group by manager, in Dijon.
committed to the shared project.
of my nature and culture. the Board of Directors A city she feels great
Respect for others, listening affection for.
Showing her proven taste for a challenge, she and dialogue are essential, in
took a keen interest in the Villa Loiseau des Sens my view. I am happy when my
project. The “haute couture” spa helps the group co-workers and the customers
confirm its roots at the heart of Burgundy, and are happy.”
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Portrait
BÉRANGÈRE LOISEAU
COMMUNICATION AND PROMOTION MANAGER
A fter a literary baccalaureate, Bérangère, the
eldest daughter of Dominique and Bernard
Loiseau, graduated with a master’s degree in
“Bernard Loiseau’s values were human-centred.
All the values of generosity, self-sacrifice, respect
for the ingredients, sensitivity to craftsmanship, I
administration from ISG Paris in 2011. experienced them on a daily basis, because that’s all
that Dad ever spoke about. So naturally it is a part of
From a very young age, she always considered the me.”
house in Saulieu as a part of the family. For her,
working alongside Dominique Loiseau was quite A big fan of and expert in chocolate, Bérangère
natural. “It’s unthinkable for me that Saulieu should Loiseau is a member of the Club des Croqueurs de
stop after Mum retires. There is too much humanity Chocolat.
here!”
To complete her education, she did a CAP vocational
course in cookery in 2012. The following year, she “A new ‘haute couture’ spa, a new
joined the Group as Communication and Promotion restaurant, new recipes... What
Manager. In this job, she can express all her passion I like is communicating about
and enthusiasm for an exceptional profession where everything we do, to pass on
they aim is to make people happy. The media and
emotions and help people dream.
social networks have no secret for her.
It’s an amazing profession!”
From one mission to the next, Bérangère has also
shown a natural talent for communication and
sharing, which comes, she says, from the family’s
DNA.
Bérangère Loiseau
has a master’s degree
in administration
and a CAP vocational
diploma in cookery.
14 15
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THE HOTELS
& RESTAURANTS THE RELAIS
BERNARD LOISEAU (SAULIEU)
SAULIEU T he Relais Bernard Loiseau has entered a new era, of gastronomy and wellness,
while preserving its roots and the Bernard Loiseau spirit. Relais & Château offers an
unmatched experience through the high standards of the restaurant, the authenticity
P17 THE RELAIS
BERNARD LOISEAU of the site and the professionalism of the services. These qualities and know-how have
earned it official recognition through the Entreprise du Patrimoine Vivant (EPV: Living
P40 THE VILLA LOISEAU Heritage Company) label.
DES SENS
The Relais Bernard Loiseau stands out, first of all, through the 5-star services of its
charming hotel and gastronomic restaurant, which belongs to the Les Grandes Tables
P48 LOISEAU DES SENS
du Monde association. In the kitchen, the chef Patrick Bertron combines the fruits of
two regions that are dear to him, Finistère and Morvan.
DIJON
P56 LOISEAU DES DUCS The Relais is also a haven of peace and well-being, thanks to the sumptuous spa in the
P60 LA PART DES ANGES Villa Loiseau des Sens, which opened to clients in summer 2017. The 1,500 m² area
devoted to wellness and relaxation is a chance to recharge the batteries with two multi-
BEAUNE sensory and delightful worlds, as well as a large number of attractive facilities.
P62 LOISEAU DES VIGNES
From its Michelin-starred restaurant to the warm and welcoming world of relaxation,
PARIS the Relais Bernard Loiseau is a destination not to be missed in Burgundy, whether for a
P66 LOISEAU RIVE GAUCHE short trip of a few days or a few hours, at the heart of the Loiseau spirit of excellence.
16 17
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A Relais & Châteaux of excellence
A superb Burgundian property with a refined decor, and a major site
for gastronomy, the Relais Bernard Loiseau is today one of the finest
authentic Relais & Châteaux properties in the world. It is particularly
remarkable for its two-star Michelin gastronomic restaurant. The Relais
Bernard Loiseau is a much appreciated destination providing services
of a high quality: a 5-star hotel, a shop, a gym, a library, a games room,
Living Heritage a French billiards room, a park filled with trees and flowers, an out-
door swimming pool and a spa-restaurant, the Villa Loiseau des Sens
Company (April 2017). With the help of a highly skilled team, true to the spirit of
Bernard Loiseau, Dominique Loiseau is perpetuating the work and the
talent of her husband.
I n March 2016, the Relais Bernard Loiseau
was awarded the Living Heritage Company
label (Entreprise du Patrimoine Vivant, EPV).
The label is a reward for the know-how and
quality of service in our establishment!
The EPV label was set up to highlight French
companies with a very high level of artisanal Almost 70 people help maintain the
and industrial skills. The award is given for a reputation of the Relais Bernard
period of five years, and concerns firms with Loiseau each day. This loyal team,
a high level of performance in their trade discreet, warm and attentive, with
and their products. This is the first time that immense professionalism, can
companies have been awarded an official be seen at work at the reception,
distinction by the state, since the label is in the restaurant, in the kitchens,
given to the company itself, and recognises in the hotel, in the wine cellar, in
all the personnel. To obtain the award, the the spa, in the garden and in the
Relais Bernard Loiseau needed to show “the administrative departments.
application of rare skills based on the mastery
of traditional techniques or with a high level
of technical achievement”, as well as “the
reputation or the well-established nature of
the company”. But we also had to prove our
capacity to adapt and innovate, to be creative
and show our passion for the trade.
An independent commission was then asked
to assess and interpret these standards. It was
made up of professionals working in favour
of practices guaranteeing excellence in their
own field. The Relais Bernard Loiseau found
itself alongside a handful of major restaurants
that have been awarded the label, such as Le
Meurice, the Plaza Athénée or Le Bristol.
18 19PRESS PACK - BERNARD LOISEAU PRESS PACK - BERNARD LOISEAU
A 5-STAR HOTEL
IDEAL FOR
REJUVENATION
T he hotel is organised on four levels,
including a garden level with private
patios. The corridors, paying homage to the
Another striking feature of the hotel is the
large oak staircase, dowelled in traditional
style, running around the lift, and which leads
Saulieu sculptor François Pompon and the to all the floors and looks out on the garden.
painter Bernard Buffet, overlook the street,
while the rooms overlook the garden. The The spacious rooms with wood colours and
Relais Bernard Loiseau celebrates the values exposed beams contain antique furniture,
of Burgundy through the local and regional fireplaces and all modern facilities. From
companies we regularly work with. some rooms, you can admire the garden from
a balcony or a patio. The rooms are the gua-
The hotel has a library with pale oak panel- rantee of a peaceful and relaxing experience.
ling and a Charles X French billiards room.
A smoking room respects all the legal health
requirements, and is a chance for smokers
to take a break in a cosy and convivial atmos-
phere.
Top #5 hotel in France and Monaco
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I n the kitchen, Chef Patrick Bertron has presided over this
kitchen for more than 30 years. After having earned a 3rd
THE GASTRONOMIC star as sous-chef alongside Bernard Loiseau (a 3rd star that
was retained for 25 years), he has been in sole command since
2003. He imposes his very own style and is extremely creative,
RESTAURANT
largely drawing his inspiration from the treasures of the
Burgundy and Morvan terroirs. On the menu, the great classics
created by Bernard Loiseau are also featured
(SAULIEU) In the garden, a large terrace is a great place to
enjoy an aperitif or a coffee in the sunshine or
in the shade of a tree. In summer, you can also
have lunch in simple style on the swimming
pool terrace.
The Relais Bernard Loiseau has been
awarded two stars by the Guide
Michelin and a rating of 17/20 by the
Gault&Millau Guide. Breakfast is served in the historic Le Relais Bernard Loiseau
Alexandre Dumaine room, which 2, rue d’Argentine
T he Relais Bernard Loiseau restaurant has two lounges and three
dining rooms decorated with fine Burgundy stone. The large bay
windows in the dining rooms provide a panoramic view over the garden
has been listed since 1904. The
decor features painting on the
21210 Saulieu
+ 33(0)3 80 90 53 53
panelling, glazing on the walls, contact@bernard-loiseau.com
and give diners the experience of a natural setting. Enough to provide arabesque patterns on the ceiling
outstanding gastronomic enjoyment. and a Perrusson ceramic floor, Hotel: open 7 days a week - Gastronomic restaurant: open
from Thursday to Monday from noon to 1.30 and from 7 to
making this a unique place to get 9.30 p.m., closed on Tuesdays and Wednesdays.
the day off to a good start.
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37
21 ANS
years working alongside
Portrait Bernard LOISEAU, sharing
the same passion for cuisine.
PATRICK BERTRON years of loyalty to the Relais
MICHELIN-STARRED CHEF AT THE «LA COTE D’OR»** RESTAURANT Bernard Loiseau in Saulieu
are now part of his genes.
MEMBER OF THE BOARD OF DIRECTORS
A native of Brittany, Patrick Bertron teamed up
with Bernard Loiseau in Saulieu in 1982 as an
apprentice chef for patisseries and side dishes. Two
years later, he was promoted to the position of sous-
chef. From then on, the two men worked together in
“My cooking is a regionally based cuisine. A
cuisine based on the ingredients, with individual
tastes, where I try to convey my sensibility, with a
few nuances. Generous cuisine, honest, attentive,
filled with subtleties… I like to surprise people by
20
people work in the Relais
Bernard Loiseau kitchens.
close collaboration for 21 years. enhancing the tastes of the ingredients, in a natural
and well dosed way.”
Together, they won a 3rd Michelin star in 1991, and
above all, enjoyed making their customers happy on With a passion and commitment that are only
a daily basis. matched by his humility and kindness, Patrick
Bertron is now pursuing a new dream: to reconquer
Above and beyond their passion for cooking, they the 3rd Michelin star - his star!
shared deep values, such as honesty and loyalty.
So in 2003, at the request of Dominique Loiseau,
Patrick Bertron had no hesitation in taking over the
management of the Relais kitchens, to continue to
proclaim loud and clear the values of gastronomy in
Saulieu.
“I hope to continue bringing
While striving to perpetuate the wonderful culinary my teams the happiness of
heritage of Bernard Loiseau, who influenced him working and satisfying the
so much, Patrick Bertron today expresses his customers. When I go into the
90%
own style through creations that convey, with a dining room at the end of the
poetry mingling with a love of good things, his
meal, and I see people’s eyes
deep attachment to his native Brittany, and for
his adopted land, Burgundy. More precisely, his
shining, it makes me very
Morvan. He adores adding touches inspired by his happy!”
childhood in Brittany. A cycling fan, Patrick BERTRON goes out on his
of the ingredients cooked
MOUNTAIN BIKE at the Relais are made in
France.
3 TO 6 HOURS A WEEK.
28 29PRESS PACK - BERNARD LOISEAU PRESS PACK - BERNARD LOISEAU
Portrait Portrait
PASCAL ABERNOT AYMERIC PINARD
DIRECTOR OF RELAIS BERNARD LOISEAU PASTRY CHEF AT THE «LA COTE D’OR»** RESTAURANT
T rained at the Dinard hotel school, Pascal Abernot
began his career in a seaside restaurant, before
joining the Relais & Châteaux team at Le Domaine
A man who prefers to be at work on the ground
rather than staying behind a desk, he likes
to welcome each customer in a personal and
A t the age of 29, Aymeric Pinard can already boast
solid pastry-making experience. Trained at the
Sainte-Anne catering college in Saint-Nazaire, just
Aymeric Pinard likes working with raw elements,
which he prefers to leave as natural as possible
in order to reveal all of their flavours. He draws
des Hauts de Loire, as maître d’hôtel. In 2000, he benevolent way, guaranteeing they will enjoy a like chef Patrick Bertron, he began his career in his inspiration from his walks in nature and from
met Bernard Loiseau at La Côte d’Or where he stayed unique, pleasant experience at the hotel and the Brittany and then perfected his skills in different everyday objects. One of his desserts, by the name
for four years, before taking up the reins at Alain restaurant. He is also very much present alongside bakeries and cake shops before joining the Barrière of “intense and crispy vanilla, notes of Madagascar
Chapel’s restaurant in Mionnay for two years. his teams, with whom he likes to share his group. After gaining experience in Val d’Isère, he pepper, lace crêpes”, is a very refined dish that
experience and passion for gastronomy. became the pastry chef of the hotel-restaurant and reveals the power and authenticity of vanilla just as
In 2006, he was back in Saulieu where he took charge spa, Cures Marines Trouville. In joining the Relais we remember it. His other passion is photography,
of the Relais Bernard Loiseau. Bernard Loiseau hotel in Saulieu, Aymeric Pinard which teaches him accuracy and the attention to
has made one of his dreams come true. detail essential to the story he likes to tell through
“I immediately adopted Bernard Loiseau’s outlook his graphic and modern desserts. Without straying
on hotel services. Here, we keep the spirit of a family VALENTIN MEROT In the gastronomic restaurant, he creates an from his passions and inspirations, Aymeric Pinard
home, where the service is provided naturally, HEAD WAITER audacious dessert menu in harmony with the naturally fits in with the Loiseau spirit of candid
almost like a gift.” cuisine of Patrick Bertron. They offer a culinary tastes and textures; in short, enjoyment
Runner up at the world Maître
experience.Both originally from Brittany, they He was one of L’Express magazine’s «20 pastry chefs
d’ championship in 2019
With devotion, Pascal Abernot strives each day explore with wonder the treasures of the Burgundy to watch in 2019».
to convey the values of kindness, generosity and and Morvan terroirs.
Aged 30, this native of the region was appointed
authenticity that are hallmarks of the Loiseau spirit. head waiter at the 2-star «La Côte d’Or» restaurant
in the Relais Bernard Loiseau Group (at the end
of 2017) and will be representing France at the
world championships.
This is a great source of pride for all
the Bernard Loiseau group.
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Wine dispenser at The Relais Bernard Loiseau in Saulieu
OUR WINE
EXPERTISE
T he wine cellar at The Relais Bernard Loiseau
enjoys a well-deserved reputation in the world
of high gastronomy thanks to the treasures of
the Burgundy vineyard (amongst others) that Wine dispenser at Loiseau des Vignes in Beaune
it contains. Its rich collection, the result of a
research and selection process worthy of the
ambitions of executive head sommelier Eric
Goettelmann, has been enhanced by a great
innovation: a wine dispenser (Enomatic®)! This
ingenious system makes it possible to offer an
extensive menu of wines by the glass. After
proving popular with customers at Loiseau des
Vignes in Beaune (70 wines by the glass), this wine
dispenser has now been introduced to The Relais
Bernard Loiseau (40 wines by the glass), as well as
Loiseau des Ducs in Dijon (30 wines by the glass).
They give diners the option of tasting several
vintages, some of which would not be affordable
by the bottle, during a single meal, while staying
within their budget and avoiding drinking too
much.
Wine dispenser at Loiseau des Ducs in Dijon
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SWIMMING A t the heart of the 10,000 m² estate, the hotel’s landscaped Since July 2017, the Relais also has a unique spa covering
swimming pool is an invitation to relaxation. The heated 1,500 m² and dedicated to wellness, with the Villa Loiseau
pool is sheltered from view and was designed with an arena des Sens, providing an unforgettable experience for the
shape, so that it will always be in the sun. Beside it are two senses. The cutting-edge equipment has been selected for its
POOLS, INSIDE artificial beaches and an attractive oak pergola – a great spot
to enjoy some refreshments. This is a peaceful area where
you can relax far from the hubbub!
quality and performance. The spa offers two complementary
experiences: a Multi-Sensorial Universe and a Universe of
Delight. On the top floor, with a panoramic view, the 75 m2
AND OUT
private spa can welcome up to ten people, for the day or for
The lap pool, with celadon-coloured water, is equipped with the weekend.
massage jets and a counter-current swimming system. You
can take a relaxing break in the vaulted hamam, with kiln- [Spa page 42]
worked glass and floor tiles, or in the cedar-wood sauna. An
integral part of the hotel, the spa is accessible to all guests,
the gym is set up in Alexandre Dumaine’s authentic cellar in
which the decor has been completely preserved.
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A hymn
THE GARDEN, to the rose
THE GREAT PASSION D ominique Loiseau loves her garden and
has a passion for many different plant
varieties. In the park, age-old roses, hydran-
OF DOMINIQUE geas, peonies, clematises and all kinds of
viburnums live together. A flowerbed is even
dedicated to the “chefs’ roses” created by
LOISEAU
Delbard. In 2003, a pale pink rose was named
after Dominique Loiseau. It won the “Golden
Rose” award given by the city of Orleans in
2010. The garden’s shaded areas are ideal for
beautiful ferns and alumroot.
To celebrate the garden’s 30th anniversary, the A great spot
Dominique Loiseau rose is being released this
for the bees
C reated in 1989, through the inspiration of Dominique year in a climbing rose version.
Loiseau, the English-style garden concentrates all the
beauty and the charm of the Relais: 3,000m² of green spaces
adorned with pathways, terraces and fountains - a real haven
of peace for the hotel’s guests. Small areas sheltered from
B ee hives have also been set up on the green
roof of the Villa Loiseau des Sens. The bees’
work in gathering nectar helps the garden
view are an invitation to relaxation and conversation. In flowers to be pollinated and to thrive. The
summer and winter, the vegetation provides a contrasting honey the bees produce is served at breakfast
display of colours and perfumes. at the Relais and is on sale in the shop.
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THE BERNARD The Relais Bernard Loiseau chocolate
LOISEAU BOUTIQUE
makers also produce a range of home-made
chocolates for the boutique. The chocolates
are made from the finest cocoa beans from
Venezuela, New Guinea, the Dominican
Republic, etc., and blended with high-quality
(SAULIEU) ingredients. The Relais Bernard Loiseau
chocolates, with their intense flavours, are
selected by the Club des Croqueurs de Chocolat.
They took home the Tablette d’Or prize in the
2019 guide. The Club lists the hundred best
T he Relais Bernard Loiseau boutique is a real, traditional
shop, with exposed beams and large windows with
painted wood, and offers a wide selection of gifts and treats
chocolate makers in France.
All through the seasons, the boutique provides
with almost 1,000 different articles. The shop extends from gift ideas for all occasions: from Saint-
the Relais Bernard Loiseau façade. Valentine’s Day to Christmas, via Easter and
Mother’s Day, there is always a good reason to
Here, first of all, you can find the Bernard Loiseau fine foods give a tasty or useful gift, with attractive baskets
range, featuring recipes we created with the help of famous or gift sets that can be put together on request
local artisans (mustards, an exclusive collection of wines, using our products.
nectars, the foie gras range, etc.). You can also find a wide
range of products with the Bernard Loiseau logo (household
linen, tableware, cookery books, etc.).
Gift vouchers
The boutique also sells gift vouchers
for beauty treatments at the spa,
as well as a range of “Parenthèses
enchantées” (“enchanting breaks”)
vouchers that can be used in all the
Bernard Loiseau Group hotels and
restaurants.
Also available online
www.boutique-loiseau.com
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For optimal comfort, our facilities
fully respect the environment. As an
example, to guarantee perfect water
quality, while keeping chlorine to a
minimum, we use a highly efficient
system of ozone filtering.
THE VILLA
LOISEAU DES SENS (SAULIEU)
A place of well-being designed
just for you
I n 2000, the Relais Bernard Loiseau was the first Relais
& Châteaux and 3-star restaurant in France to include an
integrated spa. And still today we are keen to innovate and
“ To realise our project, we called on local and
regional artisans, and used noble materials
from the region, such as the Douglas fir and
fully satisfy the needs of our customers in search of a deep Morvan oak. The building is contemporary,
sense of well-being. So at the Relais Bernard Loiseau, where while remaining warn and deeply rooted
we have our roots, we designed the Villa Loiseau des Sens: in the region. We also made sure it opened
a 1,500m2 spa on four levels, with top-quality facilities, ten out onto the garden, so that guests can
beauty and health treatment cabins and a restaurant giving daydream and recharge their batteries.
”
pride of place to “health & pleasure” cuisine.
An exceptional place, filled with the values of authenticity,
conviviality and excellence that have made the “Loiseau
spirit”. In September 2019, the spa joins the prestigious
label of excellence « Spa-A », which gathers 80 of the most
beautiful spas in the world.
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To provide you with optimal
comfort, our equipment is as
environmentally-friendly as can
be. For example, to guarantee
excellent water quality while
reducing chlorine usage,
we use a high-performance
ozone filter system.
Innovation for
YOUR WELL-BEING
T he Villa Loiseau des Sens has been
designed to provide an unforgettable
sensory experience. The state-of-the-
art equipment has been selected for its
quality and performance. The spa offers
two complimentary experiences: a Multi-
Sensory Universe and a Pleasure Universe.
Every detail from the Mutli-Sensory
Universe has been designed for an intense
and diverse stimulation of the 5 senses:
phlebological experience, detoxifying and
relaxing bench seat, bubbling beach, aqua
bikes, Hydronox couch, massaging alcoves,
swimming, geyser... The Pleasure Universe
is ideal for relaxation and well-being:
the sauna overlooking the garden, the
hammams combined with the exfoliation
treatment ritual lounge, the experiential
shower, the ice fountain, the waterfall
bucket as well as the sea air cabin. It has
everything you need to completely re-
energise yourself.
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Multi-sensory
UNIVERSE
Bubbling beach
Massaging alcove
Courting bench
Beach to chill
Effervescent beach
Sea air cabin
Swim
Hydronox couch
Aqua bikes
Geyser
Cobra and gooseneck
Phlebology course
Draining bench
4 jets station
Pleasure
UNIVERSE
Maroccan hammam ritual
Ice fountain
Hammam. saturated steam room
Shower experience
Waterfall bucket
Sauna
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- PRACTICAL INFORMATION -
The Loiseau des Sens Spa is open to customers who are not hotel guests - Réservation
Open 7 days a week
Discover FROM 55€ FROM 25€
OUR HAUTE per person for per person for
THE SPA LOISEAU
outside visitors hotel guests
COUTURE SPA
O pen to hotel clients and non- For all customers with a DES SENS
residents alike, the haute couture
spa at the Villa Loiseau des Sens invites
Free reservation for a treatment
of at least 50 minutes
WAS AWARDED THE GRAND
you to fully enjoy the facilities in order PRIZE FROM THE JURY AT
to experience a truly timeless moment.
In order to extend this enchanting THE GALA SPA AWARDS 2019
Treatments are from Children under 14 are
break, the spa also offers a range of 10 am to 8 pm not allowed in the Spa
treatments developed by Dominique but can make use of the
Loiseau alongside selected big brands. mini wellbeing space
A fter having been voted European Spa of the
Year 2018 at the EGAST show in Strasbourg,
the Spa Loiseau des Sens has received a new
distinction for 2019! The competition featured
VILLA LOISEAU DES SENS 35 spas divided across 7 categories, selected
from all four corners of France according to very
Loiseau des Sens Restaurant specific criteria. Treatment protocols, quality
Open from Saturday to Wednesday, Spa Loiseau des Sens of welcome, ambiance, decor, cleanliness,
from noon to 2 p.m. and 4, avenue de la Gare variety of treatments available, location (seaside,
from 7 to 10 p.m. 21210 Saulieu mountains, countryside), specialisations (fitness,
Spa Loiseau des Sens : +33(0)3 45 44 70 02 wellbeing), hotel classification (palace…) etc.…
Loiseau des Sens Spa spa.loiseaudessens@bernard-loiseau.com Innovative and unique venues were put to
Open from 9 a.m. to 8 the test by 9 extremely demanding experts,
p.m., 7 days a week Open from 9 a.m. to 8 p.m., 7 days a week. veritable “Beautistas” to the core. For these
people, only perfection is good enough!
Prices can change without notice
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OUR PARTNER
BRANDS
A unique wellness experience and
beauty break in our spa always
includes the very best brands.
DECLÉOR© CHARMS OF ZAO©
Decléor has been an unmatched cosmetic THE ORIENT© For a beauty treatment taking care of
aromatherapy expert for over 40 years your skin and of nature, ZAO has created
now. The brand’s products foster a The hammam is a real way of life in 100% natural origin, vegan and certified
feeling of harmony with yourself and Maghreb, detoxifying the body and the mind. organic* cosmetics. For texture, hold,
your environment, unveiling your Through an array of different temperatures colour and comfort, Zao make-up is
natural beauty and bringing your skin a and fragrances, the body relaxes and the skin just as effective and sensorial as regular
wonderful long-lasting glow. Decléor’s is prepared for treatment. Black soap, the make-up, while also respecting the
savoir-faire blends scientific insight kessa glove and exfoliating wraps purify and environment and your health. What’s
into plant energies with in-depth soften the skin. An invitation to daydream more, the packaging is rechargeable, for
knowledge of the body’s vital energies. and a journey to explore ancestral rites. more ecological, money-saving products.
Along with exfoliation and Enhance your day or your
For facial or body treatments, body wraps, our experts evening with our make-up
Decléor products help our can provide hair treatments services. Our experts can
team of experts provide a wide and beard treatments using provide a wide range of options:
range of specific treatments: the brand’s products. natural make-up, night-out
Yoga Lift anti-ageing massage, make-up, wedding make-up...
«fruit seed» exfoliation,
«new skin» ritual, slimming
and firming ritual, etc.
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The VIP spa suite can be privatised for
a half-day, full day or night.
For 2 people:
- Half-day tariff: €595
- Full-day tariff (9am-7pm): €995
- Overnight stay (3pm arrival, departure
the following day at midday): €1,198
For up to 8 people:
- Half-day tariff from €99* per person
- Full-day tariff from €149*
*tarifs per person based on 8 people
Free bottle of Deutz champagne, access to
facilities in the Multi-sensory and Pleasure
universe of Loiseau des Sens spa.
20% reduction on treatments.
The meal can be reserved at Loiseau
des Sens restaurant or in the Relais
Bernard Loiseau gastronomic
restaurant.
VIP SPA SUITE
A place where time stands still
O n the last floor of Villa Loiseau des Sens, with a
panoramic view of the Auxois hills and the lush
garden of the Relais Bernard Loiseau, the “VIP spa suite”
This luxury cocoon, which can welcome up to
eight people in the daytime, offers the comfort and
authenticity that is characteristic of the Loiseau service,
is a perfectly unique place. to ensure an unforgettable stay. Champagne, snacks,
room service and access to the sensory spaces of the Spa
In this 75m² private spa, guests can enjoy all the Loiseau des Sens and to signature treatments based on
facilities of a very lovely spa: a large double treatment the Burgundy blackcurrant can be enjoyed for a day, a
booth (for private treatments), a steam room, a sauna half-day or an overnight stay for two people.
and a balneotherapy suite, in the middle of which
proudly sits a majestic contemporary fireplace. The
entire space is decorated in wood and has windows all
the way round so that guests can enjoy the re-energising
setting to the maximum.
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Entirely tailor-made
formulas
AN EXCEPTIONAL G uests are invited to enjoy the Bernard Loiseau
experience to the full with formulas to meet all
Provided in the seminar room:
note books, speaker’s kit,
SETTING
mineral water, paper board,
requirements and budgets: connected touchscreen, video
- Guests can continue their experience with lunch in projector and free Wi-fi access.
the Relais Bernard Loiseau gastronomic restaurant.
- The Loiseau des Sens restaurant provides the
opportunity to discover unique cuisine combining
health and pleasure, made exclusively from organic
For your seminars and local products.
- In Villa Loiseau des Sens, it is possible to take a seat
on the green roof and enjoy the breath-taking view of
the Auxois hills, and also to recharge your batteries in
the Pleasure and Multi-sensory spaces of the Spa for
S ituated two and a half hours from Paris
or Lyon by motorway, Villa Loiseau des
Sens is the perfect place for hosting meetings,
a moment of relaxation.
- The Bernard Loiseau experience is also the possibility
to enjoy French art de vivre during a residential stay
conferences, management committees or in the exceptional setting of the five-star Relais &
seminars! On the top floor, a 150-square-metre Châteaux Bernard Loiseau.
room can accommodate small groups of four
people or large groups of up to 80 people in a There are many external activities provided by high-
theatre arrangement. Bathed in natural light, quality local service providers to discover the region
the room is fully soundproofed and has a large and its many riches, and to form a link between
touchscreen which adjusts to the ambient light employees: tours of cellars and châteaux, strolls
to guarantee optimal comfort. Whether you are through the vineyards, quad-biking, rafting, mountain
looking for gourmet breaks, cocktail receptions, biking or hot air ballooning in the Morvan are some of
catering or accommodation, we can propose the possibilities for an exceptional professional break.
high-end services to improve your stay, entirely
tailored to your requirements.
Seminar formula from €58.50/person
for half a day, including meals.
Services with or without
accommodation, with or without
gastronomic meal.
Access to Loiseau des Sens spa:
€20 per person and per day
(price supplement)
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THE RESTAURANT “ Respecting nature, taste and the benefits of the
ingredients are all vital for me. I take inspiration
in French regional cuisine, but because I am
from Japan, I use little or no animals fats, and
LOISEAU DES SENS vegetables naturally have pride of place. My cuisine
is intuitive, focusing on lightness and freshness.
In the plate, I like each ingredient’s taste to be
recognisable. My aim is to touch the senses, so that
”
diners will remember a great taste experience.
(SAULIEU) Shoro ITO,
Chef at the Loiseau des Sens restaurant
AN INVITATION TO MAKE YOUR
SENSES TRAVEL
O n the first floor of the Villa Loiseau des Sens is a
restaurant with a cosy and relaxing atmosphere, in
perfect harmony with the spirit of the spa. Like everywhere
in the hotel, particular attention has been given to the
decoration. Making the link between modernity and
tradition, six tapestries have been specially created,
based on the original works of The Lady and the Unicorn
tapestries exhibited at the Cluny Museum in Paris. Each one
pays homage to one of the five senses.
These tapestries with their sparkling colours provide the
room with its warm, cosy atmosphere. In fine weather, two
terraces looking out on the park are also a great attraction Restaurant Loiseau des Sens
for guests. 4, avenue de la Gare
21210 Saulieu
The Loiseau des Sens restaurant serves “health & pleasure” +33(0)3 45 44 70 00
cuisine, with pride of place given to organic local produce. loiseaudessens@bernard-loiseau.com
Light and tasty cuisine, perfectly prepared, that you will
love for hitting exactly the right note and its authenticity. To Open from Saturday to Wednesday, from noon to
delight even the most demanding taste buds, the chef has 2 p.m. and from 7 to 10 p.m., closed on Thursdays
and Fridays.
come up with vegetarian and gluten-free menus, combining
creativity and flavour. Enough to please all your gourmet Set menus from €35 to €65, not including drinks.
wishes!
“Market fresh” menu - €35
Starter - main course - dessert
Végétarien menu - €49
Plaisir - 4-course menu - €55
Plaisir - 5-course menu - €69
Group menu - from €50
Good quality products and the chef’s talent form the recipe for a good meal
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MORVAN / AUXOIS DIJON / BEAUNE
WELCOME TO WELCOME TO
SAULIEU BURGUNDY
Beaune and its vineyards
T he Morvan Regional Natural Park and its wonderful sites
are ideal for a change of scene and a restful holiday.
Known as the “little Québec” or “little Canada” of Burgundy,
Place de la Libération in Dijon
Morvan is an unspoilt natural destination with conifer
forests stretching as far as the eye can see. The lakes of T he capital of the world’s most prestigious wine region,
Beaune is also a city of art, history and festivals. The city
is renowned in particular for the Hospices, a masterpiece of
Dijon
Chamboux (5 kilometres from Saulieu), Saint-Agnan and Les
Settons are recommended for a peaceful walk or jogging. Flemish-Burgundian art and architecture, where the famous
T
annual wine sales take place. Near the Hospices, the Loiseau he capital of the Dukes of Burgundy is well
Surrounded by this natural beauty, Saulieu welcomes visitors des Vignes restaurant serves Burgundian specialities to round worth a visit for its history, architecture
who come to explore Burgundy, enjoy a relaxing break and off your visit to the region, as well as a list of wines served by and traditions. Take the time to stroll through
above all discover fine food. Founded by the Romans on the the glass, with almost 70 different wines in a superb wine cellar. the medieval streets in the antiques-dealers
road from North to South Gaul, the town has always been a district, Rue de la Verrerie and Rue de la
popular stopping place, which has helped it to develop its All through the year, festivals bring dynamism to the city: a Chouette, and admire the mansions and the
hospitality and gastronomy. crime film festival in April, an international Baroque opera half-timbered houses. You should definitely
festival in July and a jazz festival in September... If you are visit Place de la Libération (where the city
Alexandre Dumaine, a chef who earned three Michelin stars looking for gastronomy and wine-tastings, visits are organised hall is located) with its Burgundy stone
at La Côte d’Or in the 1930s, welcomed renowned clients to the Château de Meursault, Château de Pommard and esplanade and jets of water springing from the
on their way to the Riviera or the Alps. Today, Saulieu is Château de Beaune with Bouchard Père & Fils or the Maison ground, and the recently renovated Fine Arts
a strategic point located between Chablis and Beaune, Bichot. And don’t miss a visit to the unique Fallot Mustard Museum. At the centre of the historic district,
between Auxerre and Dijon, and between Beaune and Museum. the Loiseau des Ducs and La Part des Anges
Châtillon-sur-Seine. Many leisure activities are available welcome diners in an authentic setting of a
nearby: hiking or mountain biking, fishing and river sports, With its remarkable landscapes and unique know-how, the mansion that is listed as a historic monument
culture tours… There are so many reasons to stop by this Climats (vineyards) of the Burgundy wine region were listed and with a view on the famous Palais des
historic town. as UNESCO World Heritage sites on 4 July 2015. The award Ducs.
is a recognition of the prestigious character of the wine hills
The Auxois area has also earned the “Art and History” label, between Dijon and Beaune, and all the way to Santenay. Not forgetting the arrival of the Cité
with unmissable attractions such as Fontenay Abbey, the Internationale Gastronomique et du Vin, a
village of Flavigny and the historic foundries of the Forges de centre for food and wine that is due to open in
Buffon. 2020 on the site of the old general hospital. It
will form a new district in the centre of Dijon
with cultural and tourist attractions, shops, a
cinema complex and an eco-district.
Bruxelles
Paris Luxembourg
Dijon
SAULIEU
Beaune Genève
Lyon
The Hospices de Beaune
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COMING TO SAULIEU
DID YOU
A6 KNOW?
Vignoble
Montbard station is
A6
Paris 2h30 CHABLIS
only 1 hour 4 minutes
A6
from Paris by TGV
Vignoble train.
Paris 2h30 CHABLIS Abbaye de Fontenay
A6 Abbaye de Fontenay Gare TGV
Gare TGV
AUXOIS
A31
Montbard AUXOIS
50m
Montbard Nancy 2h
50m
Flavigny-sur-Ozerain Flavigny-sur-Ozerain
in
in
Époisses Époisses
Alésia Alésia
Avallon Avallon
in
in
40m
Vézelay
40m
Vézelay
40
Château de mi
Château de A6 0minPouilly
n 4
A3 DIJON
Bazoches 8
SAULIEU Bazoches en Auxois A6 Pouilly A3
8
SAULIEU
Lac des Settons
N6
-D
90
Châteauneuf
en Auxois
en Auxois
40min
6
N6Besançon Châteauneu
50min
PARC Lac des Settons -D
Mulhouse en Auxois
A36 90
NATUREL
40min
Vignoble Bâle 6
Autun
50min
DU MORVAN PARC BEAUNE
50min
Strasbourg
A36
Bibracte
NATUREL
Mont Beuvray Vignoble
Reims DU MORVAN A6Autun BEAUNE
Lyon 2h30
PARIS Metz
Genève 3h50min
A6 Bibracte Alpes
Mulhouse
Auxerre Dijon
A36 Côte d’Azur
Mont Beuvray
SAULIEU
Beaune
Mâcon
GENÈVE Reims
A6 A6 Lyo
Lyon
PARIS Metz
Ge
Bordeaux A7 Grenoble
A6
A
Mulhouse
Nice
Auxerre Dijon
A36 Côt
SAULIEU
Beaune
Mâcon
GENÈVE
Lyon
Bordeaux A7 Grenoble
Nice
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THE LOISEAU DES DUCS
RESTAURANT (DIJON) Private dining room
F or family meals, with colleagues or friends,
or during seminars or business meetings, the
beautiful Auxois-Morvan room has a capacity for up to
20 people in perfect privacy.
The room has all the facilities you need: pads,
chairperson’s case, mineral water, electric wall screen,
a video-projector and free wifi access.
An exceptional setting Wine list
A t the heart of the capital of the Dukes of Burgundy,
the Loiseau des Ducs restaurant is located in a
unique and authentic setting, since it is housed in a
W ine has pride of place at the Loiseau des Ducs
restaurant, especially thanks to the exceptional
wine list. Presented in gold-coloured buffalo leather,
building listed as a historic monument, the Hôtel de it gives diners access to a wide range of world wines
Talmay, formerly known as the Hôtel des Barres, and served by the glass and ideally matching their dishes.
dating from the 16th century. It has a capacity for 35
diners at lunch and dinner. Groups (up to 20 people) The restaurant manager, Frédéric Gille, and his
can enjoy the private dining room and, in fine weather, wine waiter can introduce you to almost 40 different
the terrace provides an exceptional view on the Palais carefully selected wines served by the glass, with a
des Ducs. very fine selection of the best Burgundy wines, but also
wines from overseas, making it a reference in Dijon,
Emmanuel Dumont : Director of the restaurant
the International City of Gastronomy.
The Michelin-starred cuisine
of Louis-Philippe Vigilant
O pened in July 2013, the Loiseau des Ducs restaurant
was awarded its first Michelin star in 2014 thanks to the
cuisine of its talented chef Louis-Philippe Vigilant, who spent
Les Ducs set menu - €28 or €38
four years working at the Relais Bernard Loiseau. Gourmet 4-course menu - €59
For dessert, patisserie takes pride of place, with the Gourmet 5-course menu - €75 Loiseau des Ducs
promising young chef Lucile Darosey, winner of the “Duval- Tasting Menu - €105 3, rue Vauban
Leroy Trophy for best dessert” in 2010 and often cited among Wine-tasting evening – on request 21000 Dijon
the pastry chefs to watch. Thanks to these two talents, diners Group lunch - from €63 + 33(0)3 80 30 28 09
can enjoy refined cuisine with straightforward and delicious Group dinner - from €87 loiseaudesducs@bernard-loiseau.com
tastes. Director Emmanuel Dumont, for his part, is the
guardian of the excellence and authenticity of the welcome, Open from Tuesday to Saturday, from noon to
in keeping with the spirit of Bernard Loiseau. 1.30 p.m. and from 7.30 to 10 p.m., closed on
Sundays and Mondays.
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