To get summer off to a good start, here's the 8-toque dinner to make
If you're a lover of fine dining, you're in for a treat on June 27, 2024. Chef Glenn Viel will join forces with chef Louis-Philippe Vigilant for an evening at the Relais Bernard Loiseau's 4-toque restaurant.
The summer season is off to a flying start at Relais & Châteaux Bernard Loiseau (4 toques). The establishment, now run by Louis-Philippe Vigilant, is organizing an evening in collaboration with the chef of L'Oustau de Baumanière (4 toques), Glenn Viel: "It's a moment of pure sharing and pure happiness between friends," confides the Relais Bernard Loiseau chef.
A collaboration that signals the start of the summer season
The idea of a four-handed menu was born at the 40th anniversary of Patrick Bertron, former chef at Saulieu. The two chefs are also no strangers to each other: "I was at L'Oustau de Baumanière for two years, but also in Courchevel, where he (Glenn Viel) worked in another establishment in the resort. That' s where we had the opportunity to meet, during moments between chefs after our shifts," recounts Louis-Philippe Vigilant.
On the culinary front, epicureans at La Côte d'Or will discover"a blend of two worlds", all under the banner of the start of summer. The chefs have each taken charge of a starter and a main course. These include the "calalard", favouille juice and milky emulsion, as well as the beef "tracers of a sandwich" from the famous Top Chef jury. The Loiseau family's protégé, meanwhile, offers a summer garden tomato with cabrache cream, elderflower seed water and herb sorbet. This dish is his signature creation, thanks in part to the cabrache, a cheese made by Didier Loison, a farm producer in Saulieu.
Virginie Ovessia - Jonathan Thévenet
To finish the meal, the task was entrusted to Brandon Dehan. The pastry chef, who trained in Saulieu with the Bernard Loiseau group and is now a member of the L'Oustau de Baumanière team (4 toques), nicely symbolizes the meeting of these two houses. For the occasion, he will be creating the "botanique 30+1" dessert, "a dessert based around herbs and freshness", says Louis-Philippe Vigilant.
On June 27, 2024, Glenn Viel will be accompanied by five members of his team, to ensure the evening's success in the company of the Burgundian restaurant's teams. For the curious, there are still a few places left to discover this eight-step menu, starting at 380 euros per person excluding drinks.
Practical information
- Le Relais Bernard Loisuea, 2 rue Bernard Loiseau, 21210 Saulieu
- Reservations at www.bernard-loiseau.com
These news might interest you
Follow the chenin
The king of the Loire grape varieties, also widespread in South Africa, "ch'nin", as the people of the Loire pronounce it, has the extraordinary ability to produce dry white wines as well as semi-dry, sweet, syrupy and even sparkling wines, commonly known as fines bulles. Complex and demanding, it is nonetheless endearing.
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
