Dominique Loiseau has always favoured noble and typical Burgundy materials: Burgundy stone, French ceilings, oak staircase pegged to the former one. The entrance and the reception area have been preserved, above all the dining room, which dates from 1904 and which has been carefully preserved: recently listed as a Historic Monument, it is open for tours.
The RELAIS BERNARD LOISEAU restaurant favours Burgundy products: Charolais beef (AOP Charolais beef), Morvan poultry (guinea fowl, pigeons), Morvan cold meats, freshwater fish, vegetables, herbs, local jams, the Cazette du Morvan, cassis (blackcurrant buds pepper, nectar, blackcurrant creams and liqueurs) ... Without forgetting the exceptional Burgundy wines. In terms of cuisine, the hotel's know-how is translated through the careful selection of the best ingredients and traditional cooking stove and techniques. It is known for the Bernard Loiseau style and his famous recipes (refined, deglazing with ice water, cooking without fat). The service in the dining room takes place according to the most exacting traditions (glasses cooled during the summer period, etc.). The chocolates prepared by the restaurant are referenced by the Club des croqueurs de chocolat (Chocolate connoisseurs’ club).
Since 2003, the company has been managed by Dominique Loiseau, who has written extensively for the profession. She has been vice-president of the Relais & Châteaux association and in 2015 was awarded the "Grand prix du restaurateur français" at the Grandes tables du monde Congress in Vienna (Austria). She has also received numerous other distinctions. The chef, Patrick Bertron, has been working for the hotel for 36 years. He was trained by Bernard Loiseau for over 20 years.
Her cuisine expresses the meeting of two horizons: the untamed maritime nature of the Breton coasts and the secret in-land powers of the Morvan. The restaurant employs 15 cooks, 5 pastry chefs, 4 sommeliers (the head sommelier was a Meilleurs Ouvriers de France (MOF) finalist in 2007 and 2015), a restaurant manager, 2 maitres d’hotels and a dozen head waiters and kitchen hands.