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Contemporary and colorful hostelry at the Chapeau Rouge » PACA’s economic and political newsletter

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1 hour from Paris, discover the heart of Burgundy in one of the oldest hotels in Dijon, with the two-starred chef in the Michelin Guide, William Frachot…

The historic building in the heart of the city is decorated in a very contemporary way, as is the cuisine of William Frachot, rooted in tradition and products from the region but also very modern.

Everything is linked, we pay tribute here to the Burgundy terroir, by dusting it off without distorting it, by improving its future…

The word hostelry summarizes what the house was historically.

Today, the term is still inscribed on the facade and is part of the name and charm of the establishment. 28 keys make up the hotel.

The rooms are also designed with a contemporary spirit in both the choice of materials and the colors.

Thus, certain dishes by William Frachot are staged at the head of the beds.

In the warm-hearted hotel residence which also offers a massage and spa relaxation area, all the decoration is consistent and the inherent atmosphere of each living space follows the common thread of a style that is both convivial, contemporary and resolutely bright.

In a nod to the region, touches of mustard color on noble fabrics and natural materials such as wood, as subtle codes with finesse.

Dijon is a tourist, cultural and gastronomic destination in its own right.

At the heart of this stay in Côte d’Or, and the capital of Burgundy,

Le Chapeau Rouge is an essential stopover to discover its taste and soul, a stone’s throw from Saint-Bénigne Cathedral, Place Darcy, a seven-minute walk from the train station, and only a few kilometers from the famous vineyards. of the Côte de Nuits….

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River fishing trip

At Le Chapeau Rouge, chef William Frachot, who has two Michelin stars, truly brings his dishes to life.

He sublimates the products of his region, those that are so dear to him, in a neo-terroir cuisine where emotion is king.

Locavore, the passionate cook, only selects the highest quality products, those with a clean taste that already tell a story when they are raw.

Thus, the menu is composed of “Stories from my region” where sea fish has been banned in favor of river fish and local and eco-responsible fish farming.

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