Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

To get summer off to a good start, here's the 8-toque dinner to make

To get summer off to a good start, here's the 8-toque dinner to make

Mathieu Dubus | 6/20/24, 6:18 PM
Disable your adblocker

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

Disable your adblocker

These news might interest you

Air France installe sa Business Class sur les toits de Paris
News & Events
Air France installe sa Business Class sur les toits de Paris
Pendant tout l’été, Air France fait vivre une expérience gastronomique inédite, en plein cœur de Paris. Embarquez dans un restaurant aux allures d’avion pour découvrir la carte Business de la compagnie, signée par des chefs de renom.
Top 5 hotels within an hour of Paris
Hotels & Bed & Breakfast
Top 5 hotels within an hour of Paris
Fancy a real nature weekend without a long train or car journey? Nothing could be easier with these five refuges perfect for a beautiful escape. Warm, cosy and close to the capital.
David Toutain en 5 plats
News & Events
David Toutain en 5 plats
David Toutain, chef du restaurant éponyme à Paris, revient pour Gault&Millau sur cinq plats et produits qui marquent sa cuisine et ses goûts, pour une plongée parfaite dans son univers culinaire.
6 restaurants végétariens incontournables en France sélectionnées par Gault&Millau
News & Events
6 restaurants végétariens incontournables en France sélectionnées par Gault&Millau
Cuisine végétale rime aujourd’hui avec audace, raffinement et diversité. Du bistrot libanais végétarien aux menus dégustation gastronomiques sans viande ni poisson, voici six adresses à travers la France qui subliment le végétal avec créativité.
Cagnard : le Sud en pleine assiette, même sous le ciel gris de Paris
News & Events
Cagnard : le Sud en pleine assiette, même sous le ciel gris de Paris
Même quand Paris fait grise mine, il existe une adresse où le soleil brille dans l’assiette. Direction Cagnard, la table méditerranéenne à ne pas manquer dans le 10e arrondissement de Paris.
Pâtiss'Art announces its first edition with Nina Métayer as godmother
Craftsmen & Know-How
Pâtiss'Art announces its first edition with Nina Métayer as godmother
Normandy goes pastry. From October 26 to 28, 2024, the first Pâtiss'Art show will be held in Deauville. For the occasion, the godmother will be none other than Nina Métayer.
Become Partners