Côte-d'Or (IPA: [kot dɔːʁ]; English: Golden Hillside) is a department in the eastern part of France.

Côte-d'Or is one of the original 83 departments created during the French Revolution on 4 March 1790. It was formed from part of the former province of Burgundy.

The department is part of the current region of Bourgogne. It is surrounded by the departments of Yonne, Nièvre, Saône-et-Loire, Jura, Aube, and Haute-Marne.

A chain of hills called the Plateau de Langres runs from north-east to south-west through the department to the north of Dijon and continues south-westwards as the Côte d'Or escarpment, which is named from the department's name. It is the south-east facing slope of the escarpment which is the site of the celebrated Burgundy vineyards. To the west of the Plateau de Langres, towards Champagne, lies the densely wooded district of Châtillonais. To the south-east of the plateau and escarpment, the department lies in the broad, flat-bottomed valley of the middle course of the Saône.

Bernard Loiseau (January 13, 1951 – February 24, 2003) was a French chef. He committed suicide by firearm in 2003 when newspaper reports hinted that his restaurant might lose its 3-star status.

Loiseau was born in Chamalières, in the Auvergne region of central France. He decided to become a chef as a teenager, apprenticing at the famous La Maison Troisgros run by the brothers Jean and Pierre Troisgros in Roanne between 1968 and 1971.

In 1972, Loiseau began working for restaurateur Claude Verger at La Barrière de Clichy, and was soon hailed as a prodigy by the Gault Millau guide, a proponent of the nouvelle cuisine style that emphasized lightness and freshness in contrast to the cuisine classique of traditional French gastronomy. When Verger bought the formerly prestigious La Côte d'Or of Saulieu in 1975, he installed Loiseau as chef and soon stood aside to allow him to develop a highly personal style of cuisine. Loiseau bought La Côte d'Or from Verger in 1982, and the well known Michelin Guide bestowed the coveted 3-star rating on his establishment in 1991. His fanatic attention to detail, frenetic work ethic and discerning palate propelled him to the top of his profession and earned him a knowledgeable and loyal but unforgiving and demanding clientele.