Open 7 days a week from 7am to 7pm on reservation
wellbeing area accessible free of charge to hotel guests

His career path

In 1999, William Frachot settled at the Hostellerie du Chapeau Rouge after having worked with the greatest chefs in Burgundy such as Jacques Lameloise, Bernard Loiseau and Fabrice Gilotte, but also in England and Canada.

With his boldness and riguor, he obtained his first MICHELIN® star in 2003. In 2013, he was awarded a second star, confirming his new philosophy and vision for his cuisine.

In 2018, the chef joined the prestigious club of GRANDES TABLES DU MONDE.

His world

His accomplices and faithful producers, passionate men and women, are a source of inspiration for him. Whether they are local or from other regions, the chef brings out the best in each of their products on a daily basis, always with that unmistakable regional touch.

William Frachot proposes creations such as œuf meurette (poached eggs in a red wine sauce), gingerbread soufflé, char with blackcurrant and absinthe broth, or coq au vin from the farm of Frédéric Ménager.

His goal

To transform into emotion the treasures and nuggets of its producers and breeders, and to offer its guests moments of pleasure and sharing.