William Frachot, Gourmet Chef

William Frachot describes his cooking as creative contemporary cuisine, crossing borders but highlighting both French tradition and the encounters of his travels. He harbours a passion for culinary discoveries from the four corners of the Earth. His cooking evolves with each new find of rare products, spices, cooking methods and techniques, all the while respecting the integrity of the best ingredients. With this notion in mind, he undertook in 2008 a refurbishment of his restaurant, emphasising the importance of natural elements -- plants and minerals -- with variations in colours and textures.

His Background

During his training, he encountered some of the region’s top chefs who infused him with passion for the profession (Joël Pérault, Jean Crotet, Bernard Loiseau, Jacques Lameloise). Next his interest in travelling developped during his experience in England, where he created a training restaurant. Then in Montréal, he was initiated into both French gastronomy and a melting-pot of culinary traditions. Thanks to his passion for, and sensitivity to, good ingredients, he became Chef de Cuisine of the famous “Les Caprices de Nicolas” restaurant in the city. Faced with the opportunity to take over the Hostellerie du Chapeau Rouge, he decided to return to Dijon in 1999. There, he took up the challenge of rebooting the gastronomic glory of this fixture of the Dijon culinary landscape, but also bringing a touch a modernity and his taste for travel to the menu.