William Frachot at Chapeau Rouge

William Frachot is the two-Michelin-starred restaurant at Hostellerie du Chapeau Rouge, a 1863 coaching inn on Rue Michelet at the heart of Dijon's historic quarter. Chef William Frachot, a local restaurateur's son who trained internationally in England and Quebec, has held two Michelin stars at the address continuously since 2013.

The restaurant is a Grandes Tables du Monde member — one of fewer than 170 restaurants worldwide in the association. The dining room is a contemporary transformation of the original coaching-inn salon, with light wood cladding, grape-vine motifs embedded in the panelling, and mustard-yellow swivel chairs — each design choice an explicit reference to Burgundian heritage.

The menu is built around what Frachot calls 'the balance of two demands' — telling the story of contemporary Burgundy while expressing his own culinary vision. Tasting menus run at €185 (six courses) and €260 (nine courses). Signature dishes rotate each season and lean on estate game, freshwater fish from the Saône, Bresse poultry from the southern border, and the dessert section — the restaurant is particularly well-reviewed on its pastry programme.

The wine cellar holds more than 1,500 references, with exceptional depth in the Côte de Nuits, the Côte de Beaune, and a smaller but serious Chablis section. Pairings begin at €120 standard and rise to €380 for grand cru flight. The restaurant opens Wednesday to Saturday evenings; a valet service is offered throughout the meal.

William Frachot is the Dijon room for impress-clients dining — the only two-star in the city, a Grandes Tables du Monde member, and a wine cellar deep enough to match any client's Burgundy preference. The Chapeau Rouge hotel's 28 rooms mean the dinner can be bookable as a full evening. For proposals, the two-top alcove tables along the panelled wall are the best seats in the room; request one when booking four weeks out.