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

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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

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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

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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. An ardent defender of award in the business category the culinary world, she is vice-president of the jury of the “Un des Meilleurs Ouvriers de France” competition in the category of Maître d’hôtel, service and table arts.

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2021 The family succession

In the hope of passing on this legacy, Dominique and Bernard gave each child a first name beginning with “B”, carving the initials “BL” onto the very bedrock of the family: Bérangère (1989), Bastien (1991) and Blanche (1996), the “3 B”.

Since 2021, and following an unprecedented health crisis, the children have shown a desire to become even more involved in the business: the family succession of this fabulous gastronomic and historic heritage is secure, safeguarding in this way the timeless values of Bernard Loiseau. A sense of family is one of the fundamental values of this company.

Bérangère Bastien Bérangère literally learned to walk at Le Relais: Bastien was born the same week his father earned the young family lived in a small room above his 3rd star! The arrival of a son and this long- the lobby in their early years. She has always awaited star filled Bernard with an emotion that been in contact with the guests and Le Relais could not be described. After his baccalaureate, has remained her home. After completing her Bastien went straight into the hotel business. He literary baccalaureate and a preparatory course joined the prestigious Lausanne Hotel School at the Sciences-Po school (2007), Bérangère and graduated with an international bachelor’s graduated from a Parisian business school degree (2009-2013). After several experiences (2011). Her schooling took her to New York (5 in the hotel industry in China and the United months in an advertising agency), 5 months in States, he became director within the Frères Asia, but also 6 months at a consultancy firm Blanc Group, and then founded TAQ L’oiseau in in La Défense in Paris, and an auditing firm at Paris in 2016. In 2021 he became member of the Mazars. Before joining the company, Bérangère board of the Bernard Loiseau Group. Passionate was determined to obtain her CAP qualification about poultry farming and hunting, he is very in cookery: to speak the same language as her attached to the terroir and countryside of the team, and to feel the culinary influence of her Morvan. father in the evolution of French gastronomy. In 2013 she became Marketing Manager of the Bernard Loiseau Group, then Communications and Promotions Manager in 2019 and finally Blanche Marketing and Communications Director and Blanche is one of those who “fell into the cooking Vice President of the Group in 2021. pot” as a child. She is the spitting image of her father. Ever since she was a little girl, she has known that she wanted to become a cook. At her mother’s insistence, she nevertheless passed a general baccalaureate. After graduating in 2013, she joined the Institut Paul Bocuse on a 5-year master’s degree in cooking. She worked her way up in several great establishments (the Rocca brothers in Spain, Lasserre in Paris, La Fenière in the Luberon) and spent one year in Japan. In 2021, she joined her father’s kitchen, in the brigade of Chef Patrick Bertron in Saulieu, as demi-chef de partie.

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The headquarters Bernard Loiseau Bernard Loiseau establishments establishments

Le Relais Bernard Loiseau, The headquarters Le Relais Bernard Loiseau in figures

In the heart of Burgundy, at the foot of the Morvan Practical Le Relais Bernard Loiseau offers a multi-sensory experience of Burgundy and the Morvan: in the style of Info the Burgundian residence it occupies, in its food above all, and even through its well-being breaks. Hotel and spa A 5 star A Local Living Open 7 days Relais&Châteaux Heritage listed Le Relais Bernard Loiseau is located in Saulieu, a small +33(0)3 80 90 53 53 hotel with 33 rooms town of 3,000 inhabitants in the heart of Burgundy at - company the junction of the region’s four departments, allowing Rooms available easy access to a great many sites of interest. 6 UNESCO from 285 Euros listed sites are less than an hour’s drive away (notably the Climats of the Burgundy Wine Region). Saulieu is also “La Côte d’Or” Restaurant the birthplace of the famous animal sculptor François Closed Monday lunchtime Pompon, whose White Bear stands at the entrance to and Tuesday and Wednesday the town. - Set menus Halfway between Paris and Lyon, Le Relais Bernard from 165 Euros Loiseau sits at the foot of the Morvan Regional Nature The “Loiseau des Sens” Park. This forest massif is breathtakingly beautiful and A 2 Michelin star boasts verdant landscapes that are reminiscent of “Loiseau des Sens” Bistro restaurant “La Côte d’Or” Canada, especially thanks to its immense fir forests, of Closed Tuesday and Wednesday bistro which it is the leading producer in France. The Morvan is and Friday lunchtime also dotted with vast lakes and high peaks. Nature here - is so beautiful that a great many people come from all Set menus over the world for the range of outdoor activities that from 28 Euros are possible (climbing, cycling, horse riding, rafting, quad biking, sailing, golf...).

Le Relais is firmly rooted in this wonderfully well- preserved nature. The multi award-winning Loiseau des Sens spa covering 3 floors A sumptuous (opened in 2017) garden

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Visiting the Relais Bernard Loiseau in Saulieu

2h30 from Paris-Lyon-Geneva and 1h by TGV from Paris

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The history

Genesis Alexandre Dumaine Changing hands before (from the Romans to the 1930s) (from 1930 to 1960) Bernard Loiseau As we know it today, Le Relais Bernard Loiseau In 1930, La Côte d’Or was taken over by Alexandre (1963 to 1982) is the legacy of Saulieu’s long history. The town Dumaine (1895 - 1974) and his wife Jeanne, who has always been a place of passage for travellers had managed renowned hotels in Algeria for From 1963 to 1975, it was François Minot’s turn to take going from the North of Europe to the South nine years. In barely one year, La Côte d’Or was over the establishment, but he was unable to maintain and has therefore, for centuries, perpetuated a awarded a second star, and then a third in 1935 the standing and reputation of the business. tradition of hospitality. In Saulieu, the Hostellerie (which it kept until 1964). Alexandre Dumaine’s Claude Verger, a renowned restaurateur in Paris, then La Côte d’Or was once a post house, located on reputation was at its peak: he was nicknamed decided to buy it and to entrust its management to his a major thoroughfare created by the Romans, “the cook of kings and the king of cooks”, and protégé who seemed very promising: a young Bernard known as the Via Agrippa. In the Middle Ages it “Alexander the Magnificent”. Loiseau. Bernard Loiseau had become the darling of was called the Grand Chemin, then it became the The reputation of La Côte d’Or was firmly the Parisian elite at the Barrière Clichy and then at the Route Royale, the Route Impériale, the Grande established: it welcomed personalities from Barrière Poquelin, intriguing with his light but resolutely Route, the Nationale 6 (nicknamed “the holiday the political, artistic and literary worlds such as flavoursome cuisine. At the age of 24, with a head full road”), and today it is the D906. the King of Spain Alphonso XIII, the Aga Khan, of dreams and an ambition as big as his heart, the chef In 1904, La Côte d’Or was acquired by Paul Budin Prince Rainier, Sacha Guitry, Orson Welles, attached his own name forevermore to the legendary La and his wife Elise. Their chef, Jean-Baptiste Vivien Leigh, Mistinguett, Edith Piaf, Charlie Côte d’Or by becoming the architect of its fabulous Monin, created a recipe for ham with cream that Chaplin, Gary Cooper, Salvador Dali, Picasso, renaissance. won him an award at the Paris Salon in 1924. Rita Hayworth, Dany Kaye, Clark Gable, Colette, When the Michelin Guide introduced stars for and even Bernard Buffet... They all signed a the best restaurants in 1926, La Côte d’Or was guestbook retracing more than thirty years of awarded one. history, embellished with drawings, paintings and Bernard Loiseau at the helm photographic documents. After one customer’s acerbic comment, this book was regrettably of “La Côte d’Or ” burnt by Alexandre Dumaine in his oven. At In March 1975, Bernard Loiseau took charge of the hotel- that time, La Côte d’Or became an unmissable restaurant La Côte d’Or, before becoming its owner in gastronomic landmark, a member of a very 1982. select circle of three Michelin star restaurants of Under his direction, the restaurant La Côte d’Or the period, along with “Point” in Vienne and “Pic” experienced a new golden age with the award of a in Valence. second star in the Michelin Guide in 1981, followed by Alexandre Dumaine’s dining room, which hosted the achievement of a third star ten years later in 1991. all these personalities, was listed as a Historic Throughout these years, Bernard Loiseau never ceased Monument (dated 1904) by the Loiseau family. It to renovate and improve the famous restaurant, and to was imperative for them to preserve this room as extend its reputation throughout the world. a testament to the past. With his wife Dominique, he gradually transformed the establishment into a magnificent 32-room Relais&Châteaux that overlooked a lush park: he paid tribute to the history of the property by preserving the soul and character of this old Burgundy inn (woodwork, fireplaces, floor tiles, Burgundy stone). The most significant round of works was launched in 1990: new rooms with 5-star status, a new kitchen and, above all, three dining rooms overlooking the garden. In 2000, the establishment was equipped with a delightful spa, with stone and terracotta tiles: Bernard Loiseau was a pioneer in this field. In 2017, Dominique Loiseau added the Loiseau des Sens The Alexandre spa to the site, a 1,500m2 spa on three floors. Dumaine dining room

Press release Bernard Loiseau 26 27 Press release Bernard Loiseau The Restaurant La Côte d’Or One restaurant Two Michelin stars #bernardloiseau @bernardloiseau

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The two Michelin star restaurant “La Côte d’Or” and its chef Patrick Bertron

Patrick Bertron arrived in the kitchen in 1982 and has been working in Saulieu for 40 years.

Originally from Brittany, Patrick Bertron joined Bernard Loiseau in Saulieu in 1982 as a young pastry and garnish commis. He was quickly noticed by the chef and two years later was promoted to the position of Second in Command. From then on, the two men continued working closely together for 21 years. They were awarded a third star in the Michelin Guide in 1991, and above all, they delighted in making their customers happy every day. Beyond their passion for cooking, they shared strong values, such as honesty and loyalty.

In 2003, at the request of Dominique Loiseau, Patrick Bertron did not hesitate for a moment to take over the management of Le Relais’ kitchens, in order to continue to uphold the values of gastronomy in Saulieu. While striving to uphold Bernard Loiseau’s fabulous culinary heritage, Patrick Bertron expresses his own style through his creations, which tell the story of his deep attachment to his adopted home, Burgundy, and more specifically to the Morvan, with a poetic touch of gourmet indulgence. On his mountain bike (his second great passion) he criss-crosses the Morvan in search of inspiration, wild herbs and other local products.

Patrick Bertron is today the executive chef of the Bernard Loiseau Group, the guarantor of the group’s culinary values across all its establishments.

My cooking is a local cuisine; a cuisine of ingredients, with pronounced tastes, in which I convey my sensibility, with a few nuances. A gourmet cuisine, frank, with attention to detail, subtleties... I like to surprise by enhancing the taste of the produce in a natural and well balanced way.

The restaurant “La Côte d’Or” has one of the best wine lists in Burgundy, as well as a wine library with a unique offer of 40 wines by the glass.

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PATRICK BERTRON’S SIGNATURE DISHES

Pochouse-style pike

Aged Charolles A.O.P. beef, fennel confit

Celery root in a salt crust, black truffle, supreme sauce

Venison with quince

Veal steak, salsify many ways

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The “Loiseau des Sens” bistro and its chef Virginie Jacquet

A true bistronomic experience in the heart of the Villa Portrait of des Sens, “Loiseau des Sens” is committed to offering local market cuisine that remains true to the values of Le Virginie Jacquet Relais Bernard Loiseau. The majority of ingredients are Practical organic and local, selected from the region’s producers Virginie Jacquet has been immersed in the natural environment since and breeders. Info she was a child. She comes from a family of producers who own a Virginie Jacquet, who arrived in 2020, serves up a farm, three vegetable gardens and an orchard. She has developed a surprisingly delicate cuisine: (organic) char from the deep love of good produce, and this is reflected in her cooking: she Crisenon fountain, (organic) guinea fowl from Bilouterie The “Loiseau des Sens” bistro works with the ingredients as simply as possible to bring out all their Open from 12h00 to 14h00 Farm & spelt stew, cucumber and organic avocado soup, original flavours. If she had been able to leave school at the end of and from 19h00 to 22h00 (organic) lamb from Lemoine Farm are just some of the her BEP, she would have done so to become a cook. But her parents - variations that punctuate her menu as the seasons go by! and teachers urged her to continue: following the CAP, she took the Closed Monday evenings, all day Veggie, healthy, locavore... She is also committed to BAC Pro and then the BTS. She did her apprenticeship in Alsace. In 5 Thursday and Friday lunchtime responding to the well-being requirements of Le Relais’ years, she went from apprentice to second in command. It was in the - guests who come for lunch following a spa treatment Alsace brigade that she met her husband, Anish Chourey, originally Set menus served or before enjoying a moment of relaxation with, for from India: from then on, they worked together as a pair of cooks, for lunch and dinner example, an all-vegetable menu, gluten-free dishes or moving from one restaurant to another (most of them with Michelin from 28 Euros dishes with no added sugar. The Loiseau des Sens bistro stars). In 2007 they both arrived at Le Relais Bernard Loiseau in is thereby positioning itself in the bold niche of healthy Saulieu, remaining there for 2 years. Virginie arrived as a commis and and tasty cuisine to ensure that gourmet pleasure is became head of the fish section. This was her first experience in a never compromised. large restaurant and her first encounter with the Burgundy region. She discovered the “Loiseau touch”: simplicity, frank and authentic flavours, as well as the sauces. And this really spoke to her!

She then moved to Normandy as a chef de partie for the meat section: the restaurant was awarded a star. Virginie learned new techniques, including one that would leave a lasting impression on her, a pigeon boned from the inside. After Normandy, she headed to the South where she discovered a land of new flavours and accents (new types of fish, Mediterranean ingredients). She stayed there for 7 years. It was here that she discovered working with spices and herbs: something clicked. Her husband had introduced her to spices, which he knew well and the complementary nature of their partnership was clear. In 2020, Virginie and Anish joined the “Loiseau des Sens” restaurant as a duo: she is the chef and he is her sous-chef. They already knew the restaurant in Saulieu well and remained attached to it. At the head of the health and well-being restaurant “Loiseau des Sens”, Virginie feels at ease: the locavore vision of the restaurant is consistent with her way of cooking. From then on, dishes were created by the two of them. The “farmhouse guinea fowl, mushrooms, peaches and their essences” is a dish that represents Virginie: no more than three products on the plate (in the spirit of the famous “Bernard Loiseau trio”), the surprise of peaches cooked in a stew and married to mushrooms, and the farm’s emblematic product.

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The spa

With a view to innovation and to always fully satisfying the customer’s expectations, Dominique Loiseau has built the Villa Loiseau des Sens, consisting of a spa, a VIP spa-suite and the Loiseau des Sens bistro. Built in Douglas fir and Morvan oak, this building blends harmo- niously into the heart of the historic Relais and its refined garden, offering a multi award-winning spa with a unique experience for guests in the heart of the Morvan. With its 1,500m2 dedicated to well-being, it is today considered one of the most beautiful spas in Europe.

The layout of the spa (see map) Multisensory Space Designed for an intense and varied stimulation of the 5 senses (phlebology courses, draining and relaxing bench, bubbling beach, aqua bikes, HydroNOx bench, massaging cubicles, swimming, geyser...) The delight universe Ideal for relaxation and well-being (sauna with garden view, steam rooms, experiential shower, ice fountain, waterfall bucket, and of course the sea air cabin) VIP Spa-suite A veritable private spa of 80m2 perched at the very top of the main spa with a breathtaking view of the park and the Auxois, this luxurious cocoon has all the facilities of a spa and a superb suite 10 treatment rooms

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HAMMAM 45°C BAIN DE VAPEUR SATURÉE 17 EAU EAU

CALDARIUM FRAÎCHE BALNÉO 42°C EXTÉRIEURE The VIP spa-suite

DOUCHE À On the top floor of the Villa Loiseau des Sens, with a RITUEL EXPÉRIENCES panoramic view of the Auxois Mountains and the lush HAMMAM SEAU ORIENTAL CASCADE garden of the Relais Bernard Loiseau, this VIP spa-suite, included in the top 10 best spa suites in the world by Haute-Living Magazine, is a totally new facility. A SAUNA 75°C genuinely private spa of 75m2, guests will find all the FONTAINE amenities of a very fine spa: a large duo treatment DE GLACE room (to provide treatments in complete privacy), EAU FRAÎCHE EAU a hammam, a sauna and a balneotherapy room are DOUCHE PLUIE cleverly arranged in the suite at the heart of which is a majestic contemporary fireplace. The entire space is clad in wood and has windows overlooking the surrounding area, inviting you to fully experience this gentle interlude in the rejuvenating setting of the Auxois-Morvan. This

Plage upmarket cocoon (which can also accommodate up EFFERVESCENTE to 8 people during the day) offers all the comfort and

COL DE authenticity of Loiseau service for an unforgettable stay. CYGNE Champagne, petits-fours, room service and access to the sensory areas of the Loiseau des Sens Spa are all part of this timeless experience. 8

Plage Station 4 JETS DÉTENTE Jambes Mollets Map

Dos Hanches of the spa ALCÔVE MASSANTE 12 Hanches COBRA

Banquette ENTRÉE DRAINANTE ET RELAXANTE

Fauteuil CONFIDENT (toi et moi)

Dos et jambes GEYSER

ALCÔVE MASSANTE GEYSER Buste Parcours PHLÉBOLOGIQUE AQUAVÉLOS

Plage CABANE À BOUILLONNANTE AIR MARIN Canapé HYDRONOX

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Dijon Loiseau des Ducs Dijon #loiseaudesducs

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Loiseau des Ducs Dijon Portrait of Louis-Philippe Vigilant

In the heart of the capital of the Dukes of Burgundy, the of Lucile Darosey-Vigilant “Loiseau des Ducs” restaurant offers an unparalleled authentic setting, housed in a listed hotel, the Hôtel de Louis-Philippe is one of only two chefs from the French Overseas Talmay, formerly known as the Hôtel des Barres and Territories to be awarded Michelin stars in mainland France. dating from the 16th century. The terrace opens up to Practical offer abreathtaking view of the Palais des Ducs. info

Opened in July 2013, Loiseau des Ducs earned its first 3 rue Vauban Working alongside Chef Patrick Bertron, I learned the Loiseau spirit. star in 2014 thanks to the cuisine of its talented chef 21000 Dijon I like to work with good ingredients in a light, fresh and flavoursome way, , who spent four years at Le Louis-Philippe Vigilant +33(0)3 80 30 28 09 using very delicious jus. Relais Bernard Loiseau. In the pastry department, he is Closed on Sunday and Monday backed up by his wife Lucile Darosey-Vigilant, a pastry - chef with a strong following in the industry who was Set menus from 40 Euros After having worked in the closed circle of Michelin starred awarded the Michelin Guide’s “Passion Dessert” prize in - restaurants (including 4 years at Le Relais Bernard Loiseau), Louis- 2019. Both of them met at Le Relais Bernard Loiseau and Outdoor seating Philippe Vigilant took over the kitchens of Loiseau des Ducs and both of them accurately reproduce the Bernard Loiseau and private rooms seduced food lovers with his very precise cuisine which reproduces culinary style: straightforward flavours, beautiful sauces, wine cellar and respect for their ingredients. the quintessence of flavours, his controlled cooking, his knowledge Director Emmanuel Dumont, for his part, guarantees the of the Burgundy region and his touches of inspiration from the islands. excellence and authenticity of the welcome, in keeping with the Bernard Loiseau spirit.

Note: an ingenious wine list offers 40 varieties of wine by the glass; a real plus for the Cité Internationale de la Lucile, originally from Franche-Comté, grew up in a family of far- Gastronomie in Dijon. mers: she knows the taste of good produce and the meaning of hard work. In her desserts, Lucile pays particular attention to different textures. She structures each dessert around a key ingredient whose taste must be dominant: for her, a dessert must be understandable from the first bite. She draws her inspiration from the flavours of her childhood. According to L’Express.fr, Lucile has “a mastery and precision that impresses both the eye and the palate: very little sugar, straightforward flavours, top quality produce: on each plate, she gets things right and add a little twist that makes all the difference.”

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Beaune Loiseau des Vignes Beaune @loiseaudesvignes

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Loiseau des Vignes Beaune Portrait of Mourad Haddouche

A unique concept in the capital of Burgundy wine: 70 Like a migrating bird, Mourad Haddouche has travelled all over wines by the glass! France to work in prestigious establishments. Then, in 2012, he finally chose Burgundy as his adopted home, putting all his talent and Opened in 2007, the “Loiseau des Vignes” restaurant Practical passion into making Loiseau des Vignes an unmissable experience is located in the heart of Beaune, 250 metres from the in the Cité des Hospices. famous Hospices, right next to the prestigious Hotel Le info Cep. For this curious and inventive chef every journey is a source of Ancient building materials, beautiful stones and original 31 rue Maufoux inspiration and his cuisine knows no boundaries. With a balance woodwork preserve the soul of this 16th century 21200 Beaune between tradition and modernity, it enchants diners with its precision, Burgundian residence. +33(0)3 80 24 12 06 refinement and originality. In the heart of the capital of wine tourism, “Loiseau des Closed on Sunday and Monday Vignes” is THE restaurant in Beaune in which to enjoy - wine. The director, Christophe Gines, is also a sommelier: Set menus from 28 Euros the menu offers anexceptional selection of Burgundy - wines, 70 of which are available by the glass. Chef Outdoor seating, Respect for the treasures offered to us by nature requires great attention Mourad Haddouche offers his own interpretation of the wine cellar 70 wines to detail, accuracy and the perfect blend of flavours: the Loiseau spirit Burgundy region. by the glass in a nutshell!

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Paris Loiseau Rive Gauche Paris @loiseaurivegauche

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Loiseau Rive Gauche a Michelin star Portrait of in Paris Omar Dhiab

Born in 1990, Omar Dhiab, barely in his thirties, already has a long and solid experience in the business. His passion began at a very young age: as the son of a chef, he was cradled and swept away by The Bernard Loiseau experience in Paris the aromas, flavours and fragrances of his father’s gourmet home cooking. Omar was marked for life and very quickly devoted himself The restaurant “Tante Marguerite”, opened by Domi- to his passion: pre-apprenticeship at 15, apprenticeship at 16 at a nique and Bernard Loiseau in 1999, is located just behind Practical major institution, the famous Le Train Bleu restaurant in the Gare de the Assemblée Nationale, close to the Place des Invalides Lyon. These were two remarkable years when Omar discovered the and Place de la Concorde. info inner workings and challenges of a large organisation and learnt to In 2016, this restaurant became “Loiseau Rive Gauche”. perfect the basics of traditional cooking. Once he had mastered the In 2018, Loiseau Rive Gauche earned its first star in the 5 rue de Bourgogne essentials, he discovered Michelin-star establishments. It was there Michelin Guide, just in time to mark the 20th anniversary 75007 Paris that he met two great chefs who changed his view of cooking. of its establishment in 2019. +33(0)1 45 51 79 42 Closed on Sunday and Monday The first was Christian Le Squer, with whom he spent two years at Le In 2019, a young prodigy, Omar Dhiab, took over the - Pavillon Ledoyen. At his side, he learned to go beyond the basics in reins of the kitchen. When he thinks up a new recipe, it Set menus from 40 Euros order to free his creativity and open up a world of possibilities. The is always the choice of vegetable that guides his creation - second was Christophe Moret, with whom he spent 7 years: 3 years at of the dish. His creativity is driven by the treasures that 2 private rooms Lasserre then 4 years at the Shangri-La where Omar was head chef the earth delivers at any given moment: to capture the of the two-star restaurant, L’Abeille. With him, Omar developed a real purity of flavour of the ingredients, he works with them culture of cooking and deepened his knowledge of ingredients, the almost in their raw state. A straightforward palate, the seasons and the terroirs. This was a period of fabulous encounters best produce with flavours that are never distorted: this with producers that would become very close friends and who is a credo dear to Bernard Loiseau, typified by his famous revealed to him all the secrets of the land. He is passionate about sauces. Omar is also a great saucier: these make his developing this network of small producers with whom he has a dishes sparkle. very special relationship because it is they who give his creativity its After celebrating 20 years of success in Paris, the res- rhythm; people such as Jean-Marie Pédron, a seaweed gatherer in taurant unveiled a new design in 2020 based on a common Le Croisic. It was at this point that the ingredient assumed pride of thread: nature and our Burgundian roots. The overall look place in Omar’s culinary thinking: nature, and more specifically the is very chic, warm and elegantly modern. land and its vegetables, guide his ideas and creativity, which he now combines perfectly at the helm of the Loiseau Rive Gauche kitchen.

Press release Bernard Loiseau 58 59 Press release Bernard Loiseau The innovations The innovations The innovations

The innovations

Our company is alive, dynamic and always moving forward. Whilst remaining fiercely attached to our roots and values, we must continue to innovate. This quest for innovation requires empathy. It is by putting ourselves in the shoes of our customers and anticipating their needs that ideas are born. Furthermore, everything we do must make sense and must be coherent; consistent with one man, with one company and with one region. This is Our CSR something I feel very strongly about. commitments Dominique Loiseau Biomass boiler room (Morvan wood industry) for the entire site

The wine Oenoteca New building framework in waterproof Present at all our establishments; they bear witness concrete and Morvan wood to our expertise in wine. They allow for a broader tasting experience that is as close as possible to the food pairing, and for carefully considered Ozone filtration of ponds drinking. Green roof The Bernard Loiseau delicatessen A symbol of the French art de vivre, it features 40 hives across the Morvan savoury and sweet products, as well as spirits that supply honey for breakfast and drinks. We have created all the recipes for these products in order to highlight the emble- matic artisans of our heritage. We work with Local Living Heritage companies The Bernard Loiseau & Pierre Hermé Culinary Festival, with Constance Hotels Group Systematic recycling in the kitchen, Since 2006, this international festival has invited reduced waste star chefs from around the world to compete. It is an unusual competition, based on the passing Careful water usage on of knowledge dear to Bernard Loiseau: the starred chefs are paired with a chef from the islands. Various competitions have been added: Limit the use of plastics table arts, sommelier, café gourmand, cocktails, and of course the prestigious Pierre Hermé Pâtisserie Trophy.

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