One of the region’s most acclaimed and accomplished restaurants, the Michelin-starred William Frachot, is tucked off the lobby of the Hostellerie du Chapeau Rouge, which just happens to be a Best Western hotel and which shows you the difference between the brand in the States and in Europe.
A bon vivant and a global traveler, Chef William Frachot describes his cuisine as “creative contemporary,” which is highlighted by Frachot’s intuitive understanding of French culinary tradition and the knowledge gained from his gastronomic peregrinations.
Frachot’s background includes stints in England and Canada, where, in Montreal, Frachot was the Chef de Cuisine of the celebrated “Les Caprices de Nicolas.” Returning to Dijon in 1999, Frachot completely refurbished his eponymous restaurant in 2008 in order to emphasize the color and textures of various plants and minerals.
(Source: Restaurant William Frachot)
A 48-hour braised veal, for example, is enhanced by the addition of tonka beans, while slow-cooked mackerel is accompanied by a broth of razor clams. Langoustines are lightly toasted and paired with Jerusalem artichoke ravioli. Glazed cod is dressed with lemon cream and butter foam.
The menu is guided by the seasons and by Frachot’s imaginative interpretations of Burgundian cuisine. A dessert course highlights chocolate from the Dominican Republic, accompanied by sesame seeds and chocolate sorbet. A strawberry tart with verbena cream showcases the best of summer.
With an extensive wine cellar featuring a broad selection of Grand Crus, Restaurant William Frachot celebrates the best of Burgundy while also toasting to global gastronomy.
