Once you go through the main door of the Relais Bernard Loiseau, time stops and you find yourself in a welcoming and elegant cocoon, out of touch with your daily duties.
The Relais Bernard Loiseau is an experience of its own, that goes way beyond its exquisite gourmet table. It is a unique place, imbued with authenticity, genuine warmth, French way of life, and history.
The cuisine of Patrick Bertron, the current chef at the Relais Bernard Loiseau is the meeting of two worlds, the land and the sea. Marine and untamed nature of the Breton coast, land-based and secret power of the Morvan forests. The whole existence of Patrick Bertron lies between these two horizons. His cuisine recounts his mixed love for native sea and adoption 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 !"