Purity of taste

The restaurant ""La Côte-d´Or "" anchors is synonymous to excellence and attachment to the terroir which is Bernard Loiseau's signature.

Louis-Philippe Vigilant left his native Martinique at the age of 17 to learn the cooking trade in mainland France.

After fourteen years with the group, he became the heir to Saulieu's culinary lineage.

Following in the footsteps of Bernard Loiseau and Patrick Bertron, his aim is to sublimate the product and honor its intrinsic taste. Like his predecessors, who never ceased to forge strong links with local artisans, Louis-Philippe continues to work with historical producers (such as Alain Desboudard's Cazette, invented with Bernard Loiseau, or Morvan picker Anne Perrin).

He has an exceptional mastery of flavors to create innovative pairings (land-sea pairings: lobster and beet, Jonh Dory and its vegetable bouquet...).

His à la carte menu also includes Bernard Loiseau's great classics.

The restaurant at Relais Bernard Loiseau boasts one of the finest wine cellars in Burgundy (15 000 bottles, or 900 different labels).

Executive Chef Sommelier Eric Goettelmann, Meilleur Ouvrier de France 2019, signs the menus of all our restaurants.

We have a real wine's expertise. Our latest wine library features up to 40 wines by the glass. Discover the finest Burgundy's crus !

A real bistronomic experience.

"Loiseau des Sens " strives to feature market and local cuisine. The majority of products are organic and local, selected from producers and breeders in the region.