William Frachot

The story

William Frachot Dijon – Two Michelin Stars for Modern Cuisine at Hostellerie du Chapeau Rouge

A Vision of Contemporary Burgundy

Chef William Frachot’s restaurant inside the Hostellerie du Chapeau Rouge is a place where modern cuisine tells the story of Burgundy without nostalgia. “Ancrée dans ma région et mon terroir, ma cuisine est la synthèse d’une double exigence : raconter la Bourgogne contemporaine et partager ma vision de la gastronomie,” he writes. Every plate is built exclusively around local, seasonal products, and the result is a kitchen that feels both rooted and forward-looking. This commitment recently earned William Frachot a second Michelin star, a recognition of cooking that is both precise and deeply personal.

Trust and Discovery

The chef asks diners to let go of expectations. “Pour vivre pleinement l’expérience, je vous invite à me faire confiance et à vous laisser guider au fil du repas.” The menu is not a list of choices but a journey – one that might revisit a classic ingredient or introduce a lesser-known flavour. The dining room team translates this spirit of sharing into every gesture, explaining the story behind each course. On the beverage side, Maxime Brunet and Manuel curate the wine list and craft non-alcoholic pairings designed to complement and elevate each moment of the meal.

A Setting for Sharing

The restaurant’s atmosphere is one of calm refinement – warm, attentive, and unhurried. Valet parking is included, and the kitchen can adapt to vegetarian requests and serious allergies when notified in advance. A smart dress code sets the tone for an evening that is both elegant and generous. For those who wish to extend the experience, the hotel’s bar offers a bright, colourful space for a drink before or after dinner. William Frachot’s modern cuisine is not about rewriting the past, as he puts it, but about inventing the future – one plate, one season, one guest at a time.