Monday: Closed
Tuesday: 12:00 – 13:15, 19:30 – 21:00
Wednesday: 12:00 – 13:15, 19:30 – 21:00
Thursday: 12:00 – 13:15, 19:30 – 21:00
Friday: 12:00 – 13:15, 19:30 – 21:00
Saturday: 12:00 – 13:15, 19:30 – 21:00
Sunday: Closed
Think to offer
Valid in more than 57 establishments
Appreciate the Elegance of Burgundy
In the heart of the capital of the Dukes of Burgundy, the restaurant ‘Loiseau des Ducs’ offers an unparalleled authentic setting as it is located in a hotel classified as a historical monument, the Hôtel de Talmay, formerly known as Hôtel des Barres, dating back to the 16th century. The terrace opens up to offer a breathtaking view of the Palace of the Dukes.
Opened in July 2013, Loiseau des Ducs earned its first Michelin star in 2014. Its mission is to express the elegance of Burgundy by interpreting the classics of Burgundian terroir. Loiseau des Ducs accurately reproduces Bernard Loiseau’s culinary style: bold flavors, beautiful sauces, and respect for the product.
Terrasse
Climatisation
Originally from the Bay of Somme, Jean-Bruno Gosse initially pursued an arts degree after completing his general baccalaureate. Quickly drawn back to his passion, cooking, he switched to a hospitality BTS and began a career in Michelin-starred restaurants. First on the French Riviera, then in Vence with two-star chef Yannick Franques, and later in Courchevel for the opening of a luxury hotel. It was while joining the brigade at Hostellerie de Levernois that he discovered Burgundy: it was love at first sight. He stayed there for 3 years. Jean-Bruno Gosse found in Burgundy everything a chef could dream of: exceptional and varied products, magnificent wines, an epicurean side that resonated with him. After a detour to Switzerland where he worked alongside two-star chef Georges Wenger, he returned to the Burgundy that had deeply seduced him. This time for a new challenge: the opening of the brasserie ‘Le Pré aux clercs’ in Dijon. As head chef, Jean-Bruno wanted to prove to himself that he could adapt his culinary principles to a brasserie open all year round serving several hundred covers. He turned it into a 100% homemade brasserie that exuded the essence of Burgundy. He discovered the Burgundian capital and, most importantly, built a network of local small producers.
After 5 years, Jean-Bruno set himself a new goal: to become a Michelin-starred chef. Bernard Loiseau’s history and personality had long inspired and impressed him. He thus realized his dream as a young chef by joining the Bernard Loiseau group as head chef of the restaurant ‘Loiseau des Ducs’. Jean-Bruno perfectly identifies with the Loiseau culinary signature: highlighting the terroir, artisans, bold flavors, good sauces, and a strong Burgundian identity.
At ‘Loiseau des Ducs’, he fulfills the mission of expressing the elegance of Burgundy. He reworks typical local dishes and transposes them into a refined register.
