Chef Biography
Born in the Auvergne region of central France, Bernard had decided to become a chef as a teenager, apprenticing at the famous La Maison Troisgros, run by the Great Chef brothers, between 1968 and 1971.
In 1972, he began working for restaurateur Claude Verger and was soon hailed as a proponent of the nouvelle cuisine style. When Verger bought La Cote d’Or in 1975, he brought Loiseau over as Executive Chef. In 1982 Chef Bernard Loiseau and his wife Dominique, bought out Verger and in 1991 Michelin Guide bestowed the coveted 3-star rating on the establishment.
In 1998, Great Chefs Television converged on the chef, the same day he established the concept of having one’s restaurant incorporated and traded in the market. It was the first star restaurant in France to do so, and there was great celebration. Chef Loiseau said he was very busy and could only allow us to tape one dish. Well, one dish turned into three dishes, a delightful long lunch, followed by a one hour interview in front of his fireplace! The Frog Legs dish appear in Great Chefs of the World, episode 182; the Mushroom Soup appears in episode 3, and the Squab and Cabbage Stuffed Foie Gras appears in episode 5, both in the Great Chefs of France series.
In February 2003, under the supposed threat of losing a Michelin Star, Chef Bernard Loiseau took his own life. Today, his wife Dominique Loiseau continues the restaurant operation under Chef Patrick Bertron.
Recipes
Sole and Mashed Potatoes à la Ciboulette
Serving: 4 Print Sole and Mashed Potatoes à la Ciboulette By Great Chefs June 11, 2014 Fish and mashed potatoes are transformed by Chef Bernard Loiseau. Lemony vinaigrette enlivens tiny scoops of mashed potato beside golden whole sole which in turn is basted with chive vinaigrette. Goose fat adds a luxe touch to the fish; […]
Frog Legs with Garlic and Parsley Sauces
Serving: 4 Print Frog Legs with Garlic and Parsley Sauces By Great Chefs June 11, 2014 “This is my favorite specialty in the whole world,” exclaims an excited Chef Loiseau, accompanying the comment with wide gestures. Frogs legs are unusual in America, but if you are ready to try them, this preparation is simplicity itself […]
Squab and Cabbage Stuffed with Foie Gras
Serving: 4 Print Squab and Cabbage Stuffed with Foie Gras By Great Chefs June 11, 2014 Squab is seared in goose fat and roasted, then served with a cabbage packet stuffed with mixture of foie gras and cabbage, and sauce with juniper berries. Chef Loiseau insists that the squab be killed for the table in […]
Mushroom Soup
Serving: 4 Print Mushroom Soup By Great Chefs June 11, 2014 This soup is based on sauteed mushrooms and chicken stock — no cream. Chef Bernard Loiseau enriches the flavor with garlic puree, but keeps his soup as simple as possible to maximize the mushroom flavor. The cepes, or porcinis, are available fresh in season, […]
Linguine with Pesto Sauce, French Beans and Potatoes
Serving: 4 Print Linguine with Pesto Sauce, French Beans and Potatoes By Great Chefs June 2, 2014 Ingredients French Beans – 200 grams, fresh Potatoes – 150 grams, pealed Trenette (linguine) – 350 grams For the pesto: Pine Nuts – 100 grams Extra Virgin Olive Oil, as needed – 150 grams Garlic Clove – 1/2 […]
Restaurant Information
Phone : +33380905353
Address : 2 Rue d’Argentine 21210 Saulieu