William Frachot

Name: William Frachot
Address: Hostellerie du Chapeau Rouge, 5 rue Michelet, Dijon, 21000, France, Dijon, France, 21000, FR
Telephone: +33380508888
Price range: €€€€

Dijon, France

⭐2 Stars

The Experience

From Michelin Guide

This 19C former coaching inn bang in the heart of historic Dijon is the HQ of one of Burgundy’s most talented chefs. A local lad and son of restaurateurs, William Frachot, who is something of a globetrotter (England, Quebec), devises stripped-back dishes in his own image: serious and applied, juggling international flavours and regional produce. He adds just the right dose of inventiveness and energy, illustrated by his new take on eggs meurette and his steadfast commitment to freshwater fish (perch, black bass, pike, zander) depicted by brook trout, zander and river fish soup. Meals are served in a distinctive interior featuring light wood cladding, grape vine motifs and mustard yellow swivel Shark chairs - each design choice is a nod to Burgundy's heritage. Inspired and accomplished cuisine peppered with influences from near and far.

Unique Things

From Visitor Experiences

Here are three unique and unconventional aspects of the Michelin-star restaurant William Frachot in Dijon:

1. Distinctive Interior Design Featuring Mustard Yellow Swivel Shark Chairs
The restaurant's interior stands out with light wood cladding, grapevine motifs, and notably, mustard yellow swivel Shark chairs, creating a unique and memorable dining atmosphere that blends modern design with regional symbolism.

2. Innovative Breakfast Concept Celebrating French Savoir-Faire
William Frachot is preparing to unveil an innovative breakfast experience that blends creativity and refinement, aiming to celebrate French culinary tradition from the very start of the day. This concept is designed to awaken the senses with exceptional dishes, offering a new way to appreciate breakfast at a Michelin-star level.

3. Creative Reinterpretation of Traditional Burgundian Cuisine
The chef combines traditional Burgundian dishes with creative, haute gastronomy innovations. Examples include the unfolding of endive petals to reveal a revisited heart, the “new Burgundy snails” presented with elegant shells, and the use of original products like celery and saffron in unexpected flavor combinations. This approach results in a festival of beauty and taste that reflects both regional roots and modern culinary artistry.

Ingredient Stars

From Visitor Experiences

The most honored or signature ingredients at the Michelin two-star restaurant William Frachot in Dijon, reflecting its strong Burgundy terroir focus, include:

Endives from Burgundy: A regional vegetable that is likely used to highlight local produce and add a characteristic bitterness and texture to dishes.
Pike's back (fish): Used roasted with yeast, this ingredient showcases local freshwater fish prepared with refined techniques, emphasizing the chef's creativity and connection to the region.
Onion from Auxonne: A specific local variety of onion, underscoring the importance of terroir and regional flavors in the cuisine.
Farm goat: Representing local livestock, this ingredient is probably featured in dishes that highlight rustic yet sophisticated flavors typical of Burgundy.
Apple in autumn: Seasonal fruit that reflects the chef’s commitment to seasonality and local harvests, likely incorporated into dishes to bring freshness and sweetness.

These ingredients are used in signature dishes that tell the story of contemporary Burgundy through refined preparations, combining tradition and innovation. For example, the roasted pike’s back with yeast is a creative way to elevate a local fish, while the use of regional vegetables like endives and onions roots the cuisine firmly in its terroir. The apple and farm goat further emphasize the seasonal and local approach that defines William Frachot’s culinary identity.

Additional notable elements mentioned in reviews include buttery bread rolls served with Normandy butter and sea salt, and dishes featuring asparagus with creamy yellow wine sauce and Perigord truffles, which, while not listed as signature ingredients, reflect the restaurant’s luxurious and refined style.

In summary, the key signature ingredients at William Frachot are:

Endives from Burgundy
Pike’s back (fish) roasted with yeast
Onion from Auxonne
Farm goat
Apple (seasonal, autumn)

These ingredients are significant as they embody the chef’s philosophy of telling the story of Burgundy’s terroir and seasons through innovative yet respectful culinary techniques.