Patrick Bertron

 

Patrick Bertron, who celebrated his 35th birthday in Saulieu, continues the "Loiseau spirit" at the Relais Bernard Loiseau restaurant while imbuing his cuisine with his roots from Brittany and Burgundy, and a lot of character.

CONFIDENCES OF THE CHEF


 


Describe your cuisine


My cuisine is first and foremost a gourmet cuisine inspired by the Burgundy terroir of course, but also influenced by Brittany, my native region. My cuisine is a creative and contemporary cuisine but does not deny its roots, to echo the spirit of the house: innovation in tradition.


 


What is the product of Burgundy that you prefer?


For me the emblematic product of Burgundy is the PDO Boeuf de Charolles. I love to highlight all its taste and finesse of its grain. Plus behind this AOP product, there are men who have worked for many years to obtain it.


 


Tell us about nonettes?


It is one of the most emblematic products of Burgundy. We added a delicate mix of strawberry and rose forage on the Dijon gingerbread basis. It is THE perfect regenerating snack! My advise is to put it in the oven a few minutes at 160 ° to get even more mellow and flavours. 


 


Do you have a sweet temptation?


I have many! Crustaceans and chocolate!


 


Do you have another passion than cooking?


Yes, cycling and especially Mountain Bike which led me to create the Chefs Mountain Bike Challenge.


 


Do you have a message for the Box of Chefs?


What I find most interesting is that it allows people to have access to the selection of products we have in our own shops in Burgundy, delivered to their home. They can discover our universe through these products and I hope it will incite them to come and enjoy our beautiful place!


CONSEILS DE DEGUSTATION


Make the Bernard Loiseau Honey Cake!


INGREDIENTS


60 g eggs


20 g egg yolks


65 g of sugar


20 g of Bernard Loiseau flower honey


75 g of almond powder


10 g of starch


75 g of cream



With the beater, mount the eggs, egg yolks, sugar and honey. Mix until a white and sparkling mixture is obtained. Stir in the maryse (or spatula) as delicately as possible, the starch and the almond powder. Then add the cream.


Bake for 10 to 15 minutes in a ventilated oven at 180 ° C or thermostat 6-7.


Note: you can use a cake mold or opt for small individual molds and fill with dough to the half.


Our advice: enjoy the cake while it's still warm, it will be fluffier!

His address

Relais Bernard Loiseau

2 rue d'Argentine

21210 Saulieu


www.bernard-loiseau.com

Villa Loiseau des Sens

4 avenue de la Gare

21210 Saulieu


www.bernard-loiseau.com

THE PLEASURE OF GIVING

Treat your family and friends by offering them exceptional products, delivered at home.


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