Press Kit

Bernard Loiseau contact information

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

March 2016

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Relais Bernard Loiseau

I. A Premium Relais & Châteaux Property pages 3 to 5

1) a wonderful place to stay 2) from « La Côte d’Or » to « Relais Bernard Loiseau » 3) the hotel 4) the ‘Grand Chef Relais & Châteaux’ restaurant 5) Alexandre Dumaine historic room 6) the garden and pool

II. The Cuisine page 6

1) Bernard Loiseau’s Classics 2) 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 page 9

VI. An Outstanding Team 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

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Relais Bernard Loiseau

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.

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 Middle-Age, 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.

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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.

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.

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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.

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.

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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.

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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.

Patrick Bertron : Grand Chef Relais & Châteaux

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.

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…”.

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

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”.

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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

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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

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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.

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An Outstanding Team

Dominique Loiseau : CEO

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.

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.

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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 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)"

.October 2015 : she received «the Grand Prix of the Restaurateur owner by Les Grandes Tables du Monde.

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 best-known 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 Burgundian-Flemish 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, Vosne-Romanée, 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 €

3, rue Vauban – 21000 Dijon – Tel. : + 33(0)3 80 30 28 09 – loiseaudesducs@bernard-loiseau.com

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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.

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

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 €)

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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).

41, rue Boissy-d’Anglas – F-75008 Paris - + 33 (0)1 42 65 06 85 - loiseaurivedroite@bernard-loiseau.com

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 €

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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. 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 dinnerstaking place every 2nd Friday of the month (on a different theme each night). The restaurant cuisine marries brilliantly tradition and modernity. With Patrick Bertron's oversight, the chef Pedro Gomes creates elegant and delicious dishes, enhanced by perfeclty executed sauces. The pastry is also creative but only as much as taste is preserved.

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.

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, cheeses and desert) : 65 € Menu Gourmand (mise en bouche,3 dishes, cheeses and desert) : 85 €

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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 Chief-wine 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 :