William Frachot
Dijon's two-star table, reinventing Burgundy's classics inside the Hostellerie du Chapeau Rouge
- Dijon
- 43 min from Beaune
- 2 MICHELIN stars
- Menus from €125
€220there and back from Beaune with a private driver
At a glance
- Chef
- William Frachot
- Cuisine
- Contemporary Burgundian
- MICHELIN Guide 2026
- guide.michelin.com
- Official website
- chapeau-rouge.fr
Getting there
Driver to dinner and back: 43 min by road (47 km) each way, €220 there and back for the whole car.
Lunch here on our full-day wine tour, €560.
Coming by train or plane? Transfers from stations and airports →
About the restaurant
William Frachot is the two-star restaurant of the Hostellerie du Chapeau Rouge, a hotel in the centre of Dijon that the chef has owned and run since 1999. It is the city's highest-rated table, and the place to see Burgundy's heritage dishes rethought with a sharp modern eye and strictly local, seasonal produce.
The story
Frachot trained alongside Jacques Lameloise, Bernard Loiseau and Fabrice Gillotte, with spells in England and Canada, before buying the Chapeau Rouge in August 1999 and taking charge of its kitchen. The first MICHELIN star followed in 2003 and the second in 2013, and the house joined Les Grandes Tables du Monde in 2018.
The building dates from 1863 and began life as a coaching inn; it was remodelled in 1932 by the architect Louis Desbois. Frachot led a complete renovation in 2019, and today the hotel counts 28 rooms and suites a few minutes' walk from the cathedral of Saint-Bénigne.
The cooking
Frachot describes his food as contemporary Burgundy: the region's emblematic recipes taken apart and rebuilt, with an insistence on local, seasonal ingredients from the Côte, the Morvan and the Saône valley and on the growers and breeders who supply them. Menus are served as a set sequence, and a vegetarian version can be arranged when booking. Desserts carry real weight here: pastry chef Jérémie Parmentier was among the ten laureates of the guide's Passion Dessert award in 2026. The sommelier team, led by Maxime Brunet, steers guests through the list and the pairings, drawing on the Burgundy winemakers the chef counts as friends, and also devises alcohol-free pairings of its own.
Your evening
How the evening works
- 1Book your table
Directly with the restaurant. Weekends, the harvest and the Hospices de Beaune auction in November fill up weeks ahead.
- 2Book the car
Choose the restaurant on our booking page: pickup at your hotel at the time you like, and a fixed price for the return trip.
- 3Back to your hotel
Your driver waits nearby while you dine, up to 3 hours, then drives you home. Nobody has to drive.
Tips for your visit
The restaurant opens from Wednesday to Saturday for lunch and dinner; the shortest menu, from about 125 euros, is offered only at weekday lunch, so check the website for current menus and times and book ahead. The house asks for smart dress, and valet parking is offered to diners. Staying in one of the hotel's rooms is the simplest option, or arrange a private driver so that nobody has to drive home to Beaune or the Côte de Nuits after the wine pairing.
Telephone +33 3 80 50 88 88
Around here
What to see before dinner at William Frachot, nearest first.
Dijon
1 km awayMarsannay-la-Côte
7 km awayFixin
10 km away
- Christmas
Les Fééries de Noël de Dijon
Usually from the last Saturday of November to the first Sunday of JanuaryDijon - Tradition
Fête de la Pressée
Usually the third weekend of September, during the European Heritage DaysChenôve
Guides about William Frachot
Questions
William Frachot holds two MICHELIN stars in the 2026 MICHELIN Guide France.
Did you know? William Frachot won his second star in 2013, ten years after his first, in a building that has welcomed travellers since it opened as a coaching inn in 1863.
Sources
William Frachot: there and back with a driver
Return trip from Beaune from €220 · up to 4 guests