BERNARD LOISEAU LIQUEURS


CRÈME DE GRIOTTES ET CHOCOLAT

CRÈME DE FRAMBOISES ET THYM

CRÈME DE PRUNELLES ET SUREAU

CRÈME DE PÊCHES ET FLEURS D'HIBISCUS

CRÈME DE FRAISES ET POIVRE DE TASMANIE

LIQUEUR DE CASSIS ET PAIN D'EPICES


LIQUEUR DE POIRES ET LAURIER

LIQUEUR DE POMMES ET THE EARL GREY

 

BERNARD LOISEAU LIQUEURS

 

Bernard Loiseau was one of the pioneers of Nouvelle Cuisine at his iconic restaurant in Sulieu, Burgundy. Since his death in 2003, his wife dominique has continued his high standards with the help of his right hand man, Patrick Bertron, and they have now held three michelin stars continuously for 18 years.

Bertron and the head sommelier Eric Goettelmann have collaborated with Jean Battault, owner of Gabriel Boudier, to create a range of truly original liqueurs that combine the skill of one of the world's finest micro-distillers and the experience of a chef at the peak of his powers.