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Chapeau Rouge par William Frachot

Dijon, FranceOld Town

Chapeau Rouge par William Frachot

Gastronomic coaching inn

Old Town   Dijon, France

Renovated

2019

Price

$$

Outside the door

Gastronomic coaching inn

Life here revolves around chef William Frachot’s kitchen, making the inn an intimate, food-driven anchor in Dijon.

Chapeau Rouge par William Frachot

What it’s good at

Our shorthand ↗
Heritage

Listed

An 1863 stagecoach post relay converted into a Dijon hostellerie across generations.

Wellness

Listed

A vaulted stone cellar houses a traditional sauna, hammam, and hydromassage showers.

Local

Listed

Menus center on Saône river fish and Burgundy wines beside Saint-Bénigne Cathedral.

Our shorthand ›
Chapeau Rouge par William Frachot
Chapeau Rouge par William Frachot
Chapeau Rouge par William Frachot

What they say

Michelin Selected

Michelin

the rooms are cheerful and match the restaurant’s modern style, with lots of light, bold-colored furniture, and contemporary art.
— Michelin 
Chapeau Rouge par William Frachot

Right in the middle

Well-located: walkable to some things, a short ride to more.

Saint-Bénigne Cathedral sits directly across the street, anchoring the quiet cobblestones of the historic center.

Chapeau Rouge par William Frachot
Chapeau Rouge par William Frachot

The rooms

Modernized guestrooms pair energetic palettes with uncluttered comfort, offering a lively, light-filled rest above the historic square.

Chapeau Rouge par William Frachot, rooms
Chapeau Rouge par William Frachot, rooms
Chapeau Rouge par William Frachot, rooms

The spa

The vaulted stone cellar holds a traditional sauna and a steam room lined in glowing red mosaics.

Chapeau Rouge par William Frachot, the spa

Restaurant William Frachot

Mustard-yellow armchairs fill the two-Michelin-starred dining room, where the kitchen serves modern interpretations of Burgundy classics.

Chapeau Rouge par William Frachot, restaurant william frachot
Chapeau Rouge par William Frachot, restaurant william frachot
Chapeau Rouge par William Frachot, restaurant william frachot

At the table

Red leather chairs sit beside Le Bar, where illuminated shelves display bottles for a quiet drink.

Chapeau Rouge par William Frachot, at the table

How it began

Chapeau Rouge par William Frachot, how it began

The property opened in 1863 as a stagecoach post relay, turning into an inn once railways replaced carriage travel.

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Our shorthand

How we rate hotels.

The medals

Gold

Extremely rare. Sets the global standard.

Silver

Brilliant execution. And we’re picky.

Bronze

They did this well. You’ll notice.

Listed

A defining trait. Makes the hotel what it is.

The eight vibes

Design

Built around a vision. Even the door handles have a designer.

Luxe

Cared for at every turn. The bath is drawn before you ask.

Local

It could only be here. You wake up knowing where you are.

Social

Where the city goes out. The bar is full and the night is young.

Heritage

A building with a story. Once a palace, a monastery, a station.

Wellness

You leave feeling new. Rest, sweat, soak and sleep like a stone.

Classic

The city grew up with it. Same rituals, same regulars, same bar.

Resort

A world of its own. Something to do from breakfast to nightcap.

The scene

Lively

Where things happen: restaurants, shops, people.

Central

Well-located: walkable to some things, a short ride to more.

Quiet

Away from the crowds. Getting around takes intention.

Secluded

A place apart: the property is the destination.

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