Fillet of charolais beef
baked in hay in a clay crust
toast with bone marrow glazed with wine

A refined yet
powerful cuisine

The cuisine of Patrick Bertron, the current chef at Relais Bernard Loiseau, is authentic, precise and inventive. He arrived in 1982 to take up the post of commis chef and he quickly became Bernard Loiseau’s second. He uses his undoubted talents to reinvent a whole culinary heritage and has managed to hold on to the three stars won by Bernard Loiseau in 1991.

His menu is a testament to perfection, rigour and imagination, qualities that have been forged through working for more than 20 years with Bernard Loiseau. ‘My cuisine is of 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... ».