Undoubtedly there have been many who have penned their recount of the legendary chef Bernard Loiseau and his quest for perfection. I will not pretend that this piece will even do justice to the undeniable talent of Loiseau and will simply just pen a few words to celebrate Loiseau’s legacy and the cuisine that Le Relais Bernard Loiseau presents today.
At age 21, Loiseau began working for restauranteur Claude Verger at La Barrière de Clichy and soon found his footing as Head Chef of the prestigious La Côte d'Or of Saulieu three years on. Loiseau had quickly established his own nouvelle French culinary style of lighter textures whilst maintaining the beautiful flavours of traditional French cuisine. In 1982, Loiseau obtained the highly coveted 3 Michelin star. It was his life mission to chase these stars, spending more than 17 years at the helm of La Côte d'Or to get there. Loiseau continued to soar to new heights, fiercely protecting the style of his cuisine, his culinary empire, and the 3-stars he had worked so hard to achieve. In 2003, the culinary world came to a halt when Loiseau decided to end this lifelong dream.
Succeeded by his wife Dominique Loiseau, Le Relais Bernard Loiseau continues his legacy and has maintained its three stars until this day with Executive Chef Patrick Bertron at the helm.
Having the privilege of dining at Relais Bernard Loiseau and meeting Dominique a few years ago, I remember it like it was yesterday with a slight feeling of euphoria, a rite of passage for a true culinary lover.
Set in a simple country farmhouse in the heart of Saulieu, Relais Bernard Loiseau presented the most magnificent and intricate culinary experience, not only from its stunning cuisine but perhaps the tradition and legacy, all of which it represented. It continues to be well situated within the great wine region of Burgundy, with the bold wines of the Romanee Conti perfectly paired among the dishes of culinary excellence.
Amuses bouches
Roasted butternut squash soup with daikon
Razor clams with seaweed foam, poached oyster and scallops in a seafood broth
The desserts
LOCATION
RELAIS BERNARD LOISEAU
21210 SAULIEU - BOURGOGNE - FRANCE
HOURS
12am to 1pm and 7pm to 9pm daily
RESERVATIONS
Advanced bookings recommended.
Tel: +33 3 80 90 53 53
Email: contact@bernard-loiseau.com
www.bernard-loiseau.com
MOST RECENT VISIT
April 11, 2009