Chapeau Rouge Restaurant William Frachot

This is a very nice restaurant! The staff is attentive, food is great, atmosphere is relaxing. The experience is impeccable.

Amazing experience. Our table enjoyed the 5-course menu. The service was impeccable. We were pretty early and tired to walk around all day and had cocktails in the bar until they opened. They brought us our Musée to the bar and then we moved to the dining room. We were sitting in half a private area. It was really a wonderful culinary experience.

Beautiful dinner with a couple. service to the top, an impressive wine map and a dinner as we have ever done.Bravo to the chef and his team for this superb moment.Hate to return to this restaurant.

By reserving, we did not expect such service excellence. from the reception, the full staff is extremely courteous and is in small care. We had a truly exceptional moment and the meal was sublime. The stay at the hotel was just as good, it's a real without fault. We have learned through our experiences to be less satisfied, which means that we can only be charmed by the kindness of the welcome and the excellence of the service at the red hat hotel. to be strongly recommended, as the budget is reasonable for benefits.

Neophytes in starred restaurant, we came to taste the menu over the village. Correct home with a delicate touch around 20 o'clock.Aperitives = 2 champagne cups with 14 euros. (Well)Amusing mouths not bad without choice of bof bread!Snails, great fiddles, superb meurette eggs, alas for the revisitation of this dish, you have to work the white in the van part, it's too cooked, it's no more of the egg it's a fade plastic, and in addition it's almost cold. and then this sweet cassis backs in bonus, pouah!!!!!!!! The beef tail in Burgundy, it passes but it's still not hot! The cheeses, the burgundy being not known for its cheeses, it is at the auction!After it is the sweet part, including well the approach of this establishment, I can unfortunately only find that, notwithstanding the technical work and the obvious search of singularity, all these desserts and mignardises are only sugar, killing the gout of the base product too long. These agreed in all respects with the dishes and I thank him for it. The large number of staff is mostly young, affable, dedicated and helpful without being obsessive. correctly reciting what his leadership probably asks him. A single flat for the staff, the sommelier may be pedaling in his answers. I know! but it is young and improved over time.Features (4 glasses) = 325 euros. As I leave this place, I certainly don't regret my evening, but it's long and for me this sugar final doesn't suit me. Of course, it does not remove the quality of the performance of the speakers and the hive that vibriates around the tables.But if you are like me, prefer an entry and a dish to approach this type of restoration while at the very end. And of grace, ask to be served hot!