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Topic: Bernard Loiseau


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In the News (Tue 18 Jun 19)

  
  Bernard Loiseau
Bernard was too engrossed with his cooking to pay much attention, so he left that part to me. I was sure it would work, and it did.
We talked to Loiseau in the flower‑bedecked lounge of La Cote d'Or and were immediately captivated by this charming chef, with such exceptional competence and the logic of his culinary philosophy.
Bernard was the first of these chefs to introduce vegetarian dishes that were raised to the level of gourmet cuisine.
www.travellady.com /Issues/Issue70/bernardloiseau.htm   (1729 words)

  
  Bernard Loiseau - Wikipedia, the free encyclopedia
Bernard Loiseau (January 13, 1951 – February 24, 2003) was a French chef.
Bernard Loiseau established Bernard Loiseau SA in 1998, and was the first star restaurateur to establish the concept of having one's restaurant incorporated and traded.
Bernard Loiseau shot himself in the head on February 24, 2003, after the Gault Millau restaurant guide downgraded his restaurant from 19 to 17 points out of 20 in an unprecedentedly harsh move.
en.wikipedia.org /wiki/Bernard_Loiseau   (307 words)

  
 Telegraph | News | Bernard Loiseau   (Site not responding. Last check: 2007-10-28)
Bernard Loiseau, who died on Monday aged 52, was one of France's best-known chefs, and the first to turn himself into a public company; his restaurant at Saulieu, in Burgundy, which held three Michelin stars, became a place of pilgrimage for foodies, and his image appeared on frozen ready meals.
Bernard Daniel Jacques Loiseau was born on January 13 1951 at Chamalières, Puy-de-Dôme, the son of a commercial traveller.
Loiseau was found dead of a shotgun wound on Monday afternoon, and is thought to have committed suicide.
www.telegraph.co.uk /news/main.jhtml?xml=/news/2003/02/26/db2603.xml   (588 words)

  
 Pampered Chef Bernard Loiseau
Chef Bernard Loiseau and his wife Dominique acquired the hotel in 1982; it has been accepted by Relais et Chateaux.
Loiseau seldom travels and is not widely known outside culinary circles, but he is one of France's three-star chefs.
Loiseau has two books to his credit, L'Envolee des Saveurs, which won the Brillat-Savarin prize and the award for best gourmand book, and Trucs, Astuces et Tours de Main, which sold 50,000 copies within five months.
www.gourmetfoodplaza.com /Series/PamperedChefs/BernardLoiseau.htm   (399 words)

  
 Aint No Way to Go: Auto-Da-Fé   (Site not responding. Last check: 2007-10-28)
Loiseau's apparent suicide Monday shocked France, plunged the gastronomic world into mourning and raised a storm of condemnation from fellow culinary masters, who blamed all-powerful food critics for pushing the celebrated chef toward despair.
Loiseau, 52, was found dead in the bedroom of his home in Saulieu, near his three-star "Cote d'Or" restaurant in the Burgundy region southeast of Paris.
Loiseau's death recalled the legendary 17th-century Francois Vatel, said to have killed himself over a failed meal at which King Louis XIV was the star guest.
www.aarrgghh.com /no_way/chef.htm   (752 words)

  
 BOOKS OF THE TIMES; Despair At the Top Of France's Food Chain - New York Times
Bernard Loiseau had been found dead in his home, a suicide at age 52.
Loiseau quickly took to the new style, which called for high-quality fresh ingredients, clearly expressed flavors and cooking done for each diner at the last minute.
Loiseau's signature entree was an ingenious take on frogs' legs, usually served in a pool of butter with chopped garlic and parsley.
query.nytimes.com /gst/fullpage.html?res=9501E4D81F39F932A35755C0A9639C8B63   (660 words)

  
 In France, Less Focus on the s
Loiseau was one of only 25 chefs in France with a three-star ranking in the Guide Michelin.
Bernard Loiseau's longtime assistant chef, Patrick Bertron, who the late chef once said cooked "Loiseau better than Loiseau," has maintained the restaurant's three stars.
The cooking that Loiseau made famous is served exactly as he prepared it, but the menu has been divided in half, with new dishes of his successor, Bertron, across the top.
www.washingtonpost.com /wp-dyn/content/article/2005/06/07/AR2005060700885_pf.html   (1324 words)

  
 The New Yorker: Fact   (Site not responding. Last check: 2007-10-28)
Loiseau sautéed the fish, cooking the skin side for five minutes with a touch of oil and serving it with a Burgundy sauce thickened with puréed carrots.
Loiseau’s style generated the publicity that he needed, but he knew that the only way to insure success was to earn Michelin stars.
Bernard was one big smile, and people want to see his smile.” He and other staff members fear that the restaurant has little chance of keeping the three Michelin stars next year.
www.newyorker.com /fact/content/?030512fa_fact2   (4066 words)

  
 The Perfectionist: Life and Death in Haute Cuisine Compare Prices
Bernard Loiseau was one of only twenty-five French chefs to hold Europe's highest culinary award, three stars in the Michelin Red Guide, and only the second chef to be personally awarded the Legion of Honor by a head of state.
Loiseau's emphasis on absolute freshness and the eloquent simplicity of his preparations was, in the author's estimate, "classical French cooking" divested of its extraneous fluorishes.
The Perfectionist is the saga of Bernard Loiseau, big, outwardly gregarious and confident, inwardly shy and insecure, whose traveling salesman father apprentices him, as a teenager, to the chef at his favorite restaurant.
www.learningfromdvds.com /DVD-Details/1592401074   (2432 words)

  
 Guardian Unlimited | Special reports | Top chef kills himself after losing points in food guide
Bernard Loiseau, whose restaurant and inn La Côte d'Or in Saulieu, Burgundy, is one of the undisputed temples of Gallic haute cuisine, was found dead in his bedroom on Monday afternoon, his hunting rifle by his side.
Loiseau, they pointed out, had managed to retain his priceless three stars in the Michelin Red Guide, but ended up losing a devastating two points in France's rival foodie bible, GaultMillau, falling from 19/20 last year to 17/20 in the 2003 guide.
Loiseau, who once said he wanted to be to haute cuisine what Pele was to football, was a self-made man who trained with the celebrated Frère Troisgros at Roanne.
www.guardian.co.uk /france/story/0,11882,903237,00.html   (589 words)

  
 The Observer | Food monthly | Death of a superchef
But Bernard Loiseau's thoughts were far from the football, or the boy, whom he asked after a while to leave the room.
Loiseau's energy was demonic and his ego was vast, but it was also terribly fragile.
Madame Loiseau says that he and his sisters are taking the last punishment their father inflicted on them as well as could be expected, helped by the nuns who teach them and the Catholic religion they profess.
observer.guardian.co.uk /foodmonthly/story/0,9950,937293,00.html   (3415 words)

  
 eG Forums -> What Bernard Loiseau Left Behind   (Site not responding. Last check: 2007-10-28)
What is interesting about Groupe Loiseau is that outside investors paid for a share in the fortunes of an establishment that, by most accounts, was almost entirely driven by one man. In general, investing in someone else's human capital has proven a bad idea for investors.
Loiseau has no progeny in a position to take over the kitchen, unlike Pierre Troisgros (remember he lost his brother, but because there were two running the operation the restaurant barely skipped a beat) who has a son, Michel, in firm control; or Georges Blanc who has two sons working in the kitchen.
Unfortunately the die was cast when Bernard Loiseau acquired the restaurant in Saulieu, which had a bad location in terms of both transportation and touristic resources.
forums.egullet.org /index.php?showtopic=17532   (2582 words)

  
 Welcome to the Official Site of Relais Gourmands - meet Bernard Loiseau of La Côte d'Or - Bernard Loiseau
Born January 13, 1951 in Chamalières (Puy-de-Dôme), Bernard Loiseau began his training with the Troisgros brothers in Roanne, and then worked for Claude Verger before opening his own restaurant in 1982.
Bernard Loiseau would make it his life's work, constantly striving to perfect its style, architecture, gardens and hotel, to be crowned with the creation of the luxurious spa which has graced the property since 2001.
Loiseau's cooking style seeks above all to highlight the natural flavours of local products, while considerably restricting the use of fats and sugar, thus introducing a new current into French cooking.
www.theworldwidegourmet.com /relais/france/centre/loiseau2.htm   (382 words)

  
 - decanter.com - the route to all good wine
Bernard Loiseau, one of France's most stellar chefs, was found shot dead in his home yesterday, his hunting rifle by his side.
Loiseau's three-star restaurant, at the Hotel de la Côte d'Or, in Saulieu, Burgundy, was the cornerstone of his empire.
Loiseau became the only chef in the world to become a public listed company when the Bernard Loiseau Group was listed on the Paris stock exchange in 1998.
www.decanter.com /news/46170.html   (491 words)

  
 French chefs should stop whining about the Michelin Guide. By Mike Steinberger
Loiseau: Not felled by a falling starReacting to the suicide last Monday of fellow culinary kingpin Bernard Loiseau, Paul Bocuse and other top French chefs skipped the shock and went straight for the scapegoating, blaming his death on merciless, mercurial critics.
Loiseau's contribution to the French canon was cuisine a l'eau, in which sauces are fashioned from water, natural juices, and oils, with less emphasis on butter and cream.
Loiseau's suicide and the controversy surrounding it have led some commentators here to conclude that the American restaurant scene is infinitely better off for not being subjected to Michelin's scrutiny.
www.slate.com /id/2079644   (1539 words)

  
 The People's Chef, Bob Simon Reports On Three-Star Chef Bernard Loiseau - CBS News
Loiseau’s final television appearance, his funeral after he had committed suicide, was broadcast live on French TV.
Loiseau revolutionized French cuisine by using natural juices and concentrated sauces, eliminating nearly all the cream and butter and egg yolks found in traditional French cooking.
French cooking star Bernard Loiseau was known as “The People’s Chef” because he reached out to everyone -- rich and poor.
www.cbsnews.com /stories/2003/10/14/60II/main577958.shtml   (1537 words)

  
 The Perfectionist - Rudolph Chelminski - Penguin Group (USA)
For several consecutive days Loiseau’s death—no, not Loiseau’s death, Loiseau’s suicide, that was the part that was so staggering—continued to be the lead story in papers and prime-time TV shows from one end of the country to the other, shouldering aside George W. Bush, Saddam Hussein, and Donald Rumsfeld.
This was Bernard Loiseau the chef, arguably the most famous in France (and therefore the world), a man whose name-recognition score among the French general population—nine out of ten—was of presidential proportions.
Bernard Loiseau, cooking in the very same kitchen forty years later, was destined to ride an exhilarating wind of triumph when it was his turn to be perfectly in tune with the latest avatars of taste and fashion, doing his part to change them and even, for a few giddy years, seeming to dictate them.
us.penguingroup.com /nf/Book/BookDisplay/0,,0_9781592401079,00.html   (6024 words)

  
 TIME Europe Magazine: Recipe for Tragedy --   (Site not responding. Last check: 2007-10-28)
The ebullient Loiseau ran one of only 25 restaurants in France to be awarded three stars by the all-powerful Michelin guide.
Bocuse, who spoke to Loiseau the day before he killed himself, says his friend had been deeply affected by the rankings demotion and by newspaper articles speculating that he might lose one of his three Michelin stars, which turned out to be untrue.
Loiseau's spirit was, in the end, too hard to match.
www.time.com /time/europe/magazine/printout/0,13155,901030310-428007,00.html   (884 words)

  
 The Books: Burgundy Stars by William Echikson   (Site not responding. Last check: 2007-10-28)
Burgundy Stars is the dramatic story of Loiseau's campaign to make La Cote d'Or, his elegant restaurant-hotel nestled in the little town of Saulieu in the glorious Burgundy countryside, one of the few in all of France that the Michelin Guide deems worthy of a special journey.
And Bernard Loiseau, who worked his way up through the ranks in the finest restaurants of France, is determined to win it.
Burgundy Stars is an adventure, with Bernard Loiseau at the helm, joyously facing each hurdle and urging his team to strive for the very best.
www.twbookmark.com /books/86/0316199931   (339 words)

  
 CNN.com - Top chef's death shocks France - Feb. 25, 2003
Loiseau, 52, was found dead Monday in the bedroom of his home in Saulieu, near his three-star "Cote d'Or" restaurant in France's Burgundy region east of Paris.
Loiseau's widow, Dominique, told LCI television that her husband had recently been very tired and had not taken a vacation in years.
The Bernard Loiseau company said Tuesday it would go on despite Loiseau's "sudden" death, with the various establishments shutting down only for the funeral, likely to be held Friday.
www.cnn.com /2003/WORLD/europe/02/25/french.chef.ap/index.html   (491 words)

  
 Amazon.com: The Perfectionist : Life and Death in Haute Cuisine: Books: Rudolph Chelminski   (Site not responding. Last check: 2007-10-28)
Loiseau had not exactly come up the hard way -- his origins were scarcely so modest as he liked to portray them -- but he worked very, very hard, and he never stopped.
More than that, Loiseau was bipolar, "the currently accepted term for what medical people used to call the manic-depressive syndrome." During his early career the depressive side of his disorder rarely manifested itself, and not for long when it did; he was cheerful, funny and hard-working around-the-clock.
Loiseau, a lightly educated and seemingly unteachable young boy is apprenticed with the very famous chefs Jean and Pierre Troisgros, whose restaurant in Roanne, along with Paul Bocuse outside of Lyon, were the two leading centers for the development of `nouvelle cuisine'.
www.amazon.com /exec/obidos/tg/detail/-/B000BNNLNE?v=glance   (4310 words)

  
 Relais Bernard Loiseau- La Cote D'Or - GourmetVoyageurs.com
We wrote about Bernard Loiseau, his food and his dreams and development of the old restaurant "La Côte d'Or" back in the 1990's before his self inflicted death (24 February, 2003).
Back then, a few years after he had received his 3rd Michelin star, he immediately became our favorite chef both for his warm and generous personality as well as his culinary talents and the transformation and enlargement of both the restaurant and the hotel.
Bernard Loiseau has, slowly over the years, bought buildings on either side so that by the time of his death, he owned a horse shoe shaped building with the garden cozy in the middle.
gourmetvoyageurs.com /country-pages/pages-france/burgundy/loiseau.html   (732 words)

  
 Restaurant Bernard Loiseau - Saulieu, Bourgogne, France - GourmetVoyageurs.com
Loiseau's wife controls everything including that is on the menu.
One begins to realize that it was not just the passion and talent of M. Loiseau that made Relais Bernard Loiseau such a success but the abilities of his lovely and charming wife Dominique as well.
Having worked at Loiseau's side for two decades from the time he first started his apprenticeship in a professional kitchen, he knew the cuisine of Loiseau perfectly since it was he, not loiseau, who was producing the food on a daily basis that Loiseau had masterminded.
www.gourmetvoyageurs.com /country-pages/pages-france/burgundy/loiseau-rest.html   (741 words)

  
 Bernard Loiseau, ambassadeur de la la cuisine française sur Internet
Le Groupe Bernard Loiseau SA, constitué autour du chef trois étoiles de Bourgogne et coté en Bourse depuis deux ans, développe ses activités sur le Net: en 1998, Bernard Loiseau a ouvert son site bilingue (français/anglais) qui présente ses établissements hôtellerie/restauration et propose la réservation en ligne.
Bernard Loiseau vient d'ouvrir sa boutique en ligne, qui comprend 250 produits répartis en sept rayons: art de la table, épicerie fine, vins, livres de cuisine, textile, produits de beauté, séjour et repas.
Bernard Loiseau était présent sur Internet depuis trois ans, étant membre de la chaîne des Relais and Châteaux.
www.journaldunet.com /0004/000429loiseau.shtml   (431 words)

  
 eG Forums -> Bernard Loiseau R.I.P.
I first met Bernard Loiseau in the late 1970s when he was hired by a Paris restaurateur, a M. Verget, who had purchased La Cote d'Or in Saulieu.
Loiseau's wife was quoted as saying the suicide was due to fatigue and his excessive behaviour...
True Robuchon retired at the height of his influence and is coming out of retirement, but with a less demanding sort of restaurant and not with the idea of managing a three star enterprise heavily in debt.
forums.egullet.org /index.php?showtopic=17459   (2037 words)

  
 Bloomberg.com: Bloomberg Columnists
Few people who had met Loiseau, who was 52 when he took his own life, could resist his broad smile and infectious enthusiasm for his trade.
Loiseau, a high-school dropout, eased his cash crunch by raising 4.5 million euros in an initial public offering of Bernard Loiseau SA in 1998, making him the first French chef to sell shares.
Several of Loiseau's friends blamed the chef's suicide on a GaultMillau downgrade and on newspaper reports, which proved unfounded, that he was in danger of losing a Michelin star.
quote.bloomberg.com /apps/news?pid=10000039&cid=viscusi&sid=aRLOwfHXGc40   (704 words)

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