Patrick Bertron's refined cuisine
For more than thirty years, Patrick BERTRON is the chef of the gastronomic restaurant La Cote d'Or - Relais Bernard Loiseau. After conquering the 3rd star as the sous-chef alongside Bernard Loiseau (3rd star kept for 25 years), he is the only master of the kitchen since 2003. He imposes his creative style, drawing largely his inspiration from the treasures Burgundy and morvandiau terroir.
‘My cuisine is a cuisine of the terroir, and has a strong French identity. I use the local Burgundy products and associate them willingly with the marine products from my childhood spent on the Breton coast. In each plate , I highlight the main ingredient in the dish, perhaps with a spice, but always very naturally and without any excess. A gourmet, straightforward cuisine, with special details, tiny nuances, surprises... ». A cuisine that i am happy to share with you !
Discover his own book Au Relais Bernard Loiseau avec Patrick Bertron
Discover carte and menus
The pastry chef Aymeric PINARD is an artist – each dessert is a unique sweet confection.
He is imaginative, creative and passionate and creates masterpieces through centering his work on very specific themes. He likes to enhance the greatness of the flavors with the different textures involved in the same dessert. He is very keen about the asethetics of each of his creations, but never at the cost of taste.
In 2021 the Michelin guide awarded him the Passion Dessert prize which identifies "a unique sweet experience, a talented pastry chef.
He is the one producing the Bernard Loiseau chocolate range, which is praised by the famous Club des Croqueurs de Chocolat.
Among this exquisite chocolate range, you can find pure origins (like the Carupano craftedn with Venezuela beans), as well as delightful crispy pralines (like the Carla, named after Carla Bruni, which is a lightly-toasted hazelnut praline, tonka bean with notes of vanilla and bitter almond).