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
Enjoy the elegance of Burgundy
In the heart of the capital of the Dukes of Burgundy, the “Loiseau des Ducs” restaurant offers an unrivalled authentic setting in a listed hotel, the Hôtel de Talmay, formerly known as the Hôtel des Barres and dating from the 16th century. The terrace opens out to offer a breathtaking view of the Palais des Ducs.
Opened in July 2013, Loiseau des Ducs earned its first star in 2014. Its mission is to express the elegance of Burgundy, interpreting the classics of the Burgundian terroir. Loiseau des Ducs accurately transcribes the Bernard Loiseau culinary style: straightforward tastes, beautiful sauces, and respect for the product.
Terrasse
Climatisation
A native of the Baie de Somme, Jean-Bruno Gosse began an arts degree after a general baccalaureate. His passion for cooking soon caught up with him, and he switched to a BTS in hotel management, embarking on a career in Michelin-starred restaurants. First on the Côte d’Azur, then in Vence with 2-star chef Yannick Franques, and then in Courchevel for the opening of a palace. It was when he joined the brigade at Hostellerie de Levernois that he discovered Burgundy: he fell in love immediately. He stayed for 3 years. Jean-Bruno Gosse found in Burgundy everything a chef could dream of: exceptional and varied produce, magnificent wines, and an epicurean side that spoke to him. After a detour to Switzerland, where he worked with 2-star chef Georges Wenger, he returned to the Burgundy region that had seduced him so deeply. This time, for a new challenge: the opening of the “Le Pré aux clercs” brasserie 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 and serving several hundred diners. He turned it into a 100% home-made brasserie that smells of Burgundy. He discovered the capital of Burgundy, and above all built up a network of small local 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 fulfilled his dream as a young chef, joining the Bernard Loiseau group as head chef of the “Loiseau des Ducs” restaurant. Jean-Bruno is perfectly in tune with the Loiseau culinary signature: a focus on terroir, craftsmanship, straightforward tastes, good sauces and a strong Burgundian identity.
At “Loiseau des Ducs”, his mission is to express the elegance of Burgundy. He reworks typical Burgundian dishes and transposes them into a refined register.
