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Press Release 2021 Page 4 to 15 Bernard Loiseau, a Brand, a Culinary Hallmark, an Art De Vivre the Brand Identity and Values of Bernard Loiseau Page 6 & 7

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Press Release 2021 Page 4 to 15 Bernard Loiseau, a Brand, a Culinary Hallmark, an Art De Vivre the Brand Identity and Values of Bernard Loiseau Page 6 & 7 Press release 2021 Page 4 to 15 Bernard Loiseau, a brand, a culinary hallmark, an art de vivre The brand identity and values of Bernard Loiseau Page 6 & 7 The Bernard Loiseau revolution Page 8 to 11 Heritage and succession Page 12 to 15 Page 16 to 59 Bernard Loiseau establishments Le Relais Bernard Loiseau, our headquarters Page 20 to 41 Loiseau des Ducs, Dijon Page 42 to 47 Loiseau des Vignes, Beaune Page 48 to 53 Loiseau Rive Gauche, Paris Page 54 to 59 Page 60 to 63 The innovations Your press contact Bérangère Loiseau +33 6 79 11 48 61 [email protected] Bernard Loiseau, a brand, a culinary hallmark, an art de vivre Bernard Loiseau, Bernard Loiseau, a brand, a culinary hallmark, a brand, a culinary hallmark, an art de vivre an art de vivre The brand identity and values The Bernard Loiseau Group: of Bernard Loiseau key figures A timeless legacy: living for the terroir Our values For nearly 20 years now, the Bernard Loiseau The headquarters Group has kept alive the genius and innovation Relais Bernard Loiseau in Saulieu of one man who revolutionised gastronomy and whose values have become truly timeless. French-style excellence “The Bernard Loiseau Experience” is about living High gastronomy, art de vivre for a terroir, awakening all the senses through and heritage authenticity, conviviality and the highest possible standards at all times. Bernard Loiseau’s life’s work has grown into this very company, a major force in high-end 3 restaurants Nearly 40 years gastronomy and French-style art de vivre. The Terroir • Loiseau Rive Gauche (1999) • group’s aim is to become a reference point in the • Loiseau des Vignes (2007) • of experience Our establishments Bernard Loiseau acquired world of gastronomy and hospitality by allowing are firmly rooted in one place, • Loiseau des Ducs (2013) • its customers to experience moments of genuine La Côte d’Or in Saulieu in 1982 one nature & one local environment joy and emotion. The Bernard Loiseau Group is a family business, anchored firmly in its traditions and yet resolutely looking forward to the future: innovation rooted in tradition. Human values An innkeeper’s soul, family spirit, authenticity, conviviality & generosity A grand total of 4 stars 150 members of staff Innovation in the Michelin Guide equally split between men and women It pays to be always attentive of your customers’ needs Press release Bernard Loiseau 6 7 Press release Bernard Loiseau Bernard Loiseau, Bernard Loiseau, a brand, a culinary hallmark, a brand, a culinary hallmark, an art de vivre an art de vivre THE GREAT CLASSIC DISHES The Bernard Loiseau OF BERNARD LOISEAU revolution Culinary techniques that have become a reference point It was in this way that he developed certain techniques that have since become a reference point Frog legs throughout the whole world: with garlic puree and parsley jus The separate cooking Pike perch with crispy skin of individual ingredients: and shallot fondue, red wine sauce Each product prepared according to its characteristics, to preserve its quintessence, and then assembled on the plate at the last moment Bernard Loiseau’s culinary style and personality Deglazing sauces with water: have left an indelible mark on French gastronomy. Odourless and colourless, it matches the taste of the product with little or The culinary revolution initiated by Bernard no fat or sugar to distort the flavour Loiseau has its origins in the chef’s childhood. His mother, Edith, ran one of the most renowned No more than three flavours Pan-seared veal sweetbreads delicatessens in Clermont-Ferrand. Bernard grew on one plate: with truffled potato purée up surrounded by terrines, pâtés and other The famous “Bernard Loiseau trio”, delicacies. It was his mother who inspired him to with nothing unnecessary added. deglaze with water. His father passed on to him the simple pleasure of good produce and a love of nature: taking him to catch crayfish, foraging in the woods on long Sunday walks. This refined and light cuisine, centred on purity Pure chocolate desert rose Bernard Loiseau was always a staunch defender of taste, marked a turning point in the history with candied orange coulis of artisans: without them there would be no high- of French gastronomy at the time of so-called end gastronomy. “Nouvelle Cuisine”. This culinary heritage is safe- guarded and enhanced by the group’s executive His main objective was always to do justice to chef, Patrick Bertron, who was Bernard Loiseau’s their products and to make the flavour of the second in command for 20 years. produce as authentic as possible: “Taste, taste, taste” as he liked to say. Breast of free-range poultry Portrait page 30 and pan-fried foie gras with truffle purée Press release Bernard Loiseau 8 9 Press release Bernard Loiseau Bernard Loiseau, Bernard Loiseau, a brand, a culinary hallmark, a brand, a culinary hallmark, an art de vivre an art de vivre Key dates 1981 in the life of 2nd star in the Bernard Loiseau: Bernard Loiseau Michelin Guide an extraordinary personality (1951-2003) 1982 Becomes proprietor of Bernard Loiseau’s success also stems from his extraordinary perso- “La Côte d’Or” nality: a charismatic man, a visionary leader of men, he conveyed his 1977 passion and boundless energy to the whole world. Deeply loved by st the French, he returned their love in kind: his appearances on radio 1 star in the and television were frequent and made an impression on entire Michelin Guide generations. 1975 Arrives at Saulieu as La niaque! chef-manager of “La Côte d’Or” Taste, taste, taste! 1951 Born in Chamalières Long live fine cuisine, long live French good taste! (Puy-de-Dôme) 1991 The realisation of a life’s work: One day I will have three stars rd 1972 a 3 star Chef aged 22 years at Where I create, where I replenish myself, La Barrière in Clichy where I find all my roots, is in the Morvan! 1968 and then at Barrière Apprenticeship at Frères Poquelin in Paris You cannot be a great cook Troisgros in Roanne alongside Claude Verger. if you don’t know how to eat well (alongside life-long friend Guy Savoy) If I don’t have quality ingredients, produce that tastes good, I cannot cook. I created a whole style of cuisine, which today 1971 is the standard throughout the world, that is to say, Earns CAP qualification the purification of cuisine while maintaining flavour and 1995 a style of cooking, which is extremely difficult to achieve. Awarded the Légion d’Honneur by President François Mitterrand Press release Bernard Loiseau 10 11 Press release Bernard Loiseau Bernard Loiseau, Bernard Loiseau, a brand, a culinary hallmark, a brand, a culinary hallmark, an art de vivre an art de vivre Heritage 1983 and succession Earns CAP qualification In the wake of her husband’s tragic death, his 1989 wife Dominique Loiseau, along with some of the Portrait of Marries Bernard Loiseau pillars of the family business, decided to continue her husband’s work for posterity. Dominique Loiseau A biochemist by profession, Dominique Loiseau I always did everything for my husband when he began her career as a certified teacher of was around. So when he was gone, I didn’t question food science at the Jean Drouant Technical Hotel School in Paris. Then in 1985, she joined 2003 it. I had to try to continue his work, to keep his the professional newspaper L’Hôtellerie, as a The rose gardener Delbard® legacy alive; for Bernard, for our children, for his journalist-editor, specialising in food products, dedicates a rose in her name team, and for his adoring customers. That was my dietetics and hygiene. She also wrote a number role, my mission. of specialist books: she was the first professional to introduce these subjects into the restaurant industry. She renamed the restaurant “Le Relais Bernard Independent and dynamic, she was truly Loiseau ”. A name that evokes the former vocation passionate about her work, which took her all of the property (a coach inn), reminding us also 2005 over the world to cover numerous conferences Becomes the first that it belongs to the Relais & Châteaux group, and events. During one of them, the “Trophée and above all indicates that Dominique Loiseau female vice-president des Sources” in Vichy, she met a young Michelin and her team are determined to of Relais&Châteaux (8 years) continue starred chef who was to mark her destiny forever: . With Dominique Loiseau, a new Bernard’s work Bernard Loiseau. era had begun, uncertain and trying at the outset but, thanks to her perseverance and resilience, In 1990, she joined her husband in Saulieu and Madame Loiseau not only maintained the work from then on, she never ceased to be present at of her husband but built upon it. his side to assist and advise him in all his projects, with exemplary energy, devotion and discretion. 2008 It was she who introduced the establishment to President Nicolas Sarkozy awards the international market, and who developed the hotel branch of the business. her the Légion d’Honneur Bernard was an innkeeper at heart, and he passed Deep down, Dominique Loiseau considers herself on to me this spirit of putting the customer first. I above all a housewife, entirely devoted to her would like this establishment to keep its authenticity, customers and her team. and the values of friendliness and kindness that make up the Loiseau spirit, but also its professionalism. Dominique Loiseau has developed a genuine Making customers happy and pleasing them is, in passion for gardening. She personally takes care 2015 Receives the “Femme en Or” my opinion, the noblest of achievements! of the grounds at Le Relais, which she transforms according to the seasons.
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