Virtuoso Insights - June/July 2008 - (Page 51) BErNarD loisEau | burgundy, France “ . . . not only has some of the most grand flavors in all of France, but it has that special feeling of genuine warmth that only Dominique Loiseau can provide her guests, all of whom leave as friends.” F. Peter HerFF ii Think of classic burgundy fare and rich, red wine-based dishes such as beef bourguignon and coq au vin come to mind. yet here in this land of charolais beef and chaource cheese, chef bernard loiseau had the temerity to use, say, a vegetable puree instead of a heavy cream sauce in his Nouvelle French cuisine — and voila! — his kitchen would go on to earn world renown and three Michelin-star status. Now in the capable hands of chef Patrick bertron, this fabled restaurant — located in its namesake hotel — continues to offer a superb, innovative menu in an intimate atmosphere, thanks in good part to the genuine warmth and charm of the late-loiseau’s wife, dominique. photos: A seat in the sun beckons at Bernard Louisea. Opposite, from top: sweet sanctuary at the casa de Sierra nevada; famed chef Juan Maria Arzak; and rabbit loin with watercress and fresh strawberries. More Favorite restaurants on page 52 P PREFERRED
For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.