Timeline

Heritage classified

Key figures

Origin and history

The former Hôtel de la Côte-d'Or, now known as Relais Bernard Loiseau, finds its origins in a post office relay converted to a hotel after the removal of the relays in 1873. Repurchased in 1904 by Paul Budin and his wife Élise, the establishment gained fame thanks to the cream ham of their son-in-law Jean-Baptiste Monin, served at a banquet in honour of President Raymond Poincaré in 1921. The recipe, awarded in Paris in 1924, earned the restaurant its first Michelin star in 1926. This site, located on the old national road 6, becomes a must-see place for celebrities and high society.

In 1932, the chef Alexandre Dumaine, returning from Algeria, acquired the Hostellerie de la Côte-d In one year, he obtained a second Michelin star, then a third star in 1935, imposing alongside Fernand Point and André Pic as one of the great masters of French gastronomy. His iconic recipes, such as the Prior's crayfish or the Chambord carp, attract a prestigious clientele, including crowned heads, artists (Colette, Hemingway, Chaplin) and political figures. The restaurant continues as a symbol of Burgundy culinary art.

In 1975 Bernard Loiseau took over the establishment in management, before acquiring it in 1982. He modernized the kitchen by introducing the new kitchen, lighter and product-oriented, and returned to Michelin's third star in 1991. After his disappearance in 2003, his widow Dominique Loiseau and Chief Patrick Bertron perpetuate his legacy, renamed Relais Bernard Loiseau. The restaurant loses its third star in 2016, but diversifys its offer with an award-winning spa (2018) and a local bistro. The Alexandre Dumaine Hall, classified as a historical monument in 2010, retains its original decoration (lambing, tiled, historical menus).

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