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Bernard Loiseau hallmark, as recreated every day for 40 years by Patrick Bertron and his crew, is embodied in the cuisine of the original Côte d'Or restaurant. Affiliation to simplicity, Bernard Loiseau favorite three, the use of various cooking techniques, and product improvement beyond everything else are anchored by authenticity. It is available all the way down to the table service, the way the teams interact, and the food-wine pairings that Éric Goettelmann and the sommeliers suggest. Taste is clearly at the core of this trademark because it guided Bernard loiseau's culinary and product decisions over the years and, more recently, Patrick Bertron and his staff. The Bernard loiseau group, a family-run company with strong human values, is firmly rooted in the past while looking forward to the future. The translation of the "niaque," according to Bernard loiseau, is EXCELLENCE. This demand, which calls for effort, dedication, perfectionism, and expertise, motivates their personnel.