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Les mots du chef : Bienvenue au cœur de ma Bourgogne ! Mes racines, mes envies et mes rencontres, chaque plat raconte un morceau de mon histoire, partagée avec les producteurs locaux et les amis vignerons. De la Côte d’Or au Morvan, au fil des saisons et de la Saône, je vous invite à déguster ma Bourgogne. Côté vin : Maxime Brunet meilleur jeune sommelier de France 2013 associera avec talent les créations du Chef avec ses pépites. Sa solide sélection de vins, parfois déroutante, vous emmènera hors des sentiers battus. L’hôtel du Chapeau Rouge**** vous accueille au centre de Dijon dans l’une de ses 28 chambres et suites.
Address and Contact Information
Address: 5 Rue Michelet, 21000 Dijon, France
Phone: +33 3 80 50 88 88
Menu Photos
Order and Reservations
Reservations: chapeau-rouge.frguestonline.fr
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Restaurant William Frachot | La Bourgogne
Restaurant William Frachot. 5, rue Michelet 21000 DIJON. 03 80 50 88 88. En savoir plus. Français, Allemand, Anglais, Néerlandais; American Express, Carte bleue …
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Reviews
Jonás Ansó
Two-Michelin-star restaurant in Dijon, offering refined regional cuisine with dishes such as trout, alongside non-local creations like a signature tuna tartar, all prepared with a modern touch. Sophisticated setting, polished presentations, and highly attentive service. Exceptional wine list, as expected in Burgundy.
… more벨루가
C’est absolument parfait!!! The quality of the food, the service, the sommelier’s wine recommendations, the atmosphere… everything was stunning! Truly deserving of two Michelin stars. My only regret is that I thanked you in such a small voice 🙂
… moreAntonio Sanchez
Excellent 2 Michelin star restaurant in Dijon (as of 2024), serving classic local/regional cuisine and ingredients (like river/lake fish) with a modern touch. Elegant setting and elegant presentations with attentive and expert service. Excellent wine list as you could expect in the burgundy region.
… moreThao Huynh
It was a delightful experience to dine at William Frachot. We visited for lunch. The cuisine and ambiance were truly exquisite and luxurious. The service was also impeccable, leaving no room for critique.
The presentation and quality of the dishes were exceptional, exceeding my expectations.
… moreThe presentation and quality of the dishes were exceptional, exceeding my expectations.
Lawrence T
Amazing experience. Our table enjoyed the 5 course tasting menu. Service was impeccable.
We were pretty early and tired from walking around all day and had cocktails in the bar until they opened. They brought us our amuse bouche in the bar and then we moved to the dining room.
We were seated in a semi private area in the front.
It was truly a wonderful dining experience.
… moreWe were pretty early and tired from walking around all day and had cocktails in the bar until they opened. They brought us our amuse bouche in the bar and then we moved to the dining room.
We were seated in a semi private area in the front.
It was truly a wonderful dining experience.
Keira Herr
The only 2 michelin star restaurant I tried in Dijon.
They lost our reservation but was graceful enough to carve out a table for us.
We picked the 5 course menu:
Chicken with paprika and comte and Gruyere cheese puff – the comte sauce was divine, rich and flavorful and the chicken and leek served as the best dipping material for that sauce. The cheese puff was a little disappointing as I was expecting an oozy cheese center but it was dry.
Egg with bacon and red wine sauce with mushrooms – the presentation of this cheese was definitely not michelin star, but the bacon and red wine mix at the bottom was very flavorful and it was overall a good dish.
The butter is too hard and the bread is cold.
Mushroom ravioli with mushroom jus and lardon – this dish was outstanding, the dumplings were delicate and chock full of small chopped mushrooms which was full of umami, complemented by a velvety smooth mushroom sauce.
Onion with gratinated comte, onion jus and onion tartlet – another great dish, the jus was very flavorful and well balanced, and the onion was so sweet, and the comte on it just brought out the umami in the onion. The onion crisps were microthin and very delicate – loved this dish.
Bream with red wine sauce and carrot with cepes, fish liver quenelle with red wine sauce – the fish was nicely cooked, the wine sauce was exceptional. The fish liver quenelle was surprisingly tasty, very light and soft with subtle taste of fish liver.
Crayfish, buckwheat cracker, cassis jelly, licorice jelly, pickled celery – the crayfish was perfectly poached, the buckwheat cracker was crispy and the earthiness of it complemented the delicate sweetness of the crayfish. The jus just brought the whole dish together, together with the pickled celery.
Pork in different ways, pork shoulder, pork loin, piglet sauce, potato puree, blood pudding – a dish that was nicely executed – the blood pudding was delicious, and the potato puree was pure butter.
Fig, goat cheese ice cream, blackcurrant – a ripened baked fig, served with goat cheese, the perfect combination.
The petit four was delicious, especially the hazelnut cone filled with hazelnut cream. The mille feuille was very crisp and very well executed.
All in all, a decent meal, great flavors, but could improve in service and the bread.
… moreThey lost our reservation but was graceful enough to carve out a table for us.
We picked the 5 course menu:
Chicken with paprika and comte and Gruyere cheese puff – the comte sauce was divine, rich and flavorful and the chicken and leek served as the best dipping material for that sauce. The cheese puff was a little disappointing as I was expecting an oozy cheese center but it was dry.
Egg with bacon and red wine sauce with mushrooms – the presentation of this cheese was definitely not michelin star, but the bacon and red wine mix at the bottom was very flavorful and it was overall a good dish.
The butter is too hard and the bread is cold.
Mushroom ravioli with mushroom jus and lardon – this dish was outstanding, the dumplings were delicate and chock full of small chopped mushrooms which was full of umami, complemented by a velvety smooth mushroom sauce.
Onion with gratinated comte, onion jus and onion tartlet – another great dish, the jus was very flavorful and well balanced, and the onion was so sweet, and the comte on it just brought out the umami in the onion. The onion crisps were microthin and very delicate – loved this dish.
Bream with red wine sauce and carrot with cepes, fish liver quenelle with red wine sauce – the fish was nicely cooked, the wine sauce was exceptional. The fish liver quenelle was surprisingly tasty, very light and soft with subtle taste of fish liver.
Crayfish, buckwheat cracker, cassis jelly, licorice jelly, pickled celery – the crayfish was perfectly poached, the buckwheat cracker was crispy and the earthiness of it complemented the delicate sweetness of the crayfish. The jus just brought the whole dish together, together with the pickled celery.
Pork in different ways, pork shoulder, pork loin, piglet sauce, potato puree, blood pudding – a dish that was nicely executed – the blood pudding was delicious, and the potato puree was pure butter.
Fig, goat cheese ice cream, blackcurrant – a ripened baked fig, served with goat cheese, the perfect combination.
The petit four was delicious, especially the hazelnut cone filled with hazelnut cream. The mille feuille was very crisp and very well executed.
All in all, a decent meal, great flavors, but could improve in service and the bread.
Tiberiu Hrihorciuc
There were at least 3 times when the server came by our table and our glass of waters were empty. One of the times he poored one of the two persons sitting and not the other. If the water was on the table I would pour it myself but since this is a 2 star Michelin you have other types of expectations.
Butter was not explained and even after we asked I did not feel the mustard taste.
The tartine of bone marrow was not explained and it tasted extremely salty. It must have been the saltiest bone marrow of my life.
And now, the good parts:)
Desert was lovely: first one was fresh the other one looked like a fairytale tribute to hazelnuts.
We started with a soup of mushroom which tasted phenomenal.
Quenelle was very tasty and we just followed up to understand the cooking process. It was unreal soft!
We enjoyed the finest burgundy pinot noir.
Overall it felt more like a one star rather than 2.
… moreButter was not explained and even after we asked I did not feel the mustard taste.
The tartine of bone marrow was not explained and it tasted extremely salty. It must have been the saltiest bone marrow of my life.
And now, the good parts:)
Desert was lovely: first one was fresh the other one looked like a fairytale tribute to hazelnuts.
We started with a soup of mushroom which tasted phenomenal.
Quenelle was very tasty and we just followed up to understand the cooking process. It was unreal soft!
We enjoyed the finest burgundy pinot noir.
Overall it felt more like a one star rather than 2.
Claire Chang
We were here during our honeymoon July 2025. As two Asians/obvious tourists I feel we did not receive the same level of service as other tables. Our waters were not refilled, breadcrumbs were not wiped etc. I almost ate a bone in one fish course to which the server said ‘we are sorry for it’. Food was very good but overall the experience was disappointing for two Michelin stars.
… moreAng Li
Food is fantastic! Enjoyed every course!
The atmosphere is a bit dull.
The service is surprisingly poor for a Michelin two star. We got no proper attention from the staff. They all seemed very busy and everything was done in a haste.
Also the first two wines recommended by the sommelier were pretty bad considering it’s burgundy.. the two white wines kinda lowered the experience for the courses instead of enhancing it.
I guess you have to dress fancy or be with white people to be taken seriously?
… moreThe atmosphere is a bit dull.
The service is surprisingly poor for a Michelin two star. We got no proper attention from the staff. They all seemed very busy and everything was done in a haste.
Also the first two wines recommended by the sommelier were pretty bad considering it’s burgundy.. the two white wines kinda lowered the experience for the courses instead of enhancing it.
I guess you have to dress fancy or be with white people to be taken seriously?