Authenticity 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.

With Louis-Philippe in charge of the kitchens and Lucile in control of the sweet offer, the Vigilant couple established themselves as heirs to Loiseau's culinary hallmark.

Lucile Vigilant pursues in her creations this authenticity of taste, and those pure tastes that make Loiseau's distinctive feature. Low sugar, no superfluous but love of good food : the product is at the core of the tasting, anchored in its terroir with an underscoring of exceptional products from the region.

In her desserts, Lucile brings a particular attention to the different textures and new combinations. She structures a dessert around a flagship product that needs to have a dominant taste : for her, a dessert must be understandable at the first mouthful. She wishes to reassure with an aroma that brings us back into our childhood memories.

Experience a unique moment backstage at THE chef's table in the heart of the kitchen, created especially for chef Bernard Loiseau in the 90s by Dominique Loiseau. With its impressive view of the star-studded brigade in action, it's a privileged moment you're about to experience!

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 !

Located in front of the Relais, in an old structure from the XVIIth centory from the La Tour d'Auxois's hotel : a real bistronomic experience. "Loiseau du Morvan" suggests a cuisine from the local market and accessible to everyone.

Convivial and generous, it makes honor to the terroir and to regional classics such as the "oeufs en meurette", or even the "Gaston Gérard" fowl. Two signatures from our Bistrots restaurants (same as Beaune and Besançon) will be there : Wine library moulded with oak suggesting wine by glass, and the dessert trolley made by La Côte d'Or's pastry (located in front of the restaurant).