Grand Chef Relais & Châteaux Patrick Bertron describes his cuisine as from”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”. Through rigorous research, culinary techniqueand experienceChef Bertron’s restaurantBernard Loiseau has been awarded three Michelin stars.

Having completed his studies atHotel Management School in Saint-Nazaire, and then spending two summer seasons on the coast of Brittany, hefurthered histraining in Rennes, with Marc Tizon. He joined Bernard Loiseau’s team in1982, at the age of 20 and, learning abouttop quality produce and developing his culinary skills, he has earned a reputation as one of the world’s best chefs.

FOUR Questions with Patrick

Describe your culinary philosophy in 5 phrases…

The products, a tasty cuisine, accurate flavours,contemporary, sharp flavors

What is your aim at the restaurant?

To perpetuate Bernard Loiseau’s cuisine and the Relais Bernard Loiseau prestige.

What is your greatest inspiration?

To create different flavors and textures from seasonal products.

What three things would you take to a desert island?

Salt & pepper, a chef’s knife, and a diving mask.

  • Three Michelin stars |La Côte d’Or

Bernard Loiseau

La Côte d’Or



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