Patrick Bertron bids farewell to Relais Bernard Loiseau

Mathilde Bourge | 9/12/23

Patrick Bertron, chef at Relais Bernard Loiseau for over twenty years, has just announced his departure. Here are his future plans and the identity of his successor.

It's the end of a beautiful story that will have lasted over forty years. On Monday, September 11, 2023, Patrick Bertron announced, not without emotion, his departure from Relais Bernard Loiseau on his Instagram page. "After 41 years of an extraordinary adventure, the time has come for me to hand over the torch. This well-considered decision marks the end of a cherished chapter and the beginning of a carefully orchestrated transition," says the chef.

He, who had already spent twenty years under Bernard Loiseau's direction, went from second-in-command to chef in the space of a day, following the sudden death of his mentor on February 24, 2003. Patrick Bertron expressed his "gratitude to the Loiseau family" in a long message posted on social networks. "Monsieur Loiseau, thank you for placing your trust in me for over two decades. Dominique Loiseau, your kindness and support have guided me over the past 20 years. To the Loiseau children, arriving in 2021, we have worked hand in hand to lay a solid foundation for the future." The chef also doesn't fail to thank his family, an indispensable "daily support" to keep up the pace. "You've understood the meaning of commitment," he assures them.

Louis Philippe Vigilant, new chef at Relais Bernard Loiseau

Patrick Bertron also explains that for the past year and a half, he has been working "behind the scenes with chef Louis Philippe Vigilant, who used to run [the] Dijon establishment". Vigilant will be the new chef at Relais Bernard Loiseau. "We're opening a new chapter that I hope will be as radiant as the 41 years spent in this magical place," says Patrick Bertron, who points out that this departure does not mark the end of his career. "I'm going to devote myself to passing on my knowledge, taking part in competitions and supporting my fellow restaurateurs."

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