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Close to the cathedral, this Dijon institution is worth as much for its superb hotel as for its exceptional restaurant.
Located in the city's historic center, not far from the most beautiful monuments, Hostellerie du Chapeau Rouge is Dijon's luxury stopover. In this former coaching inn dating from 1863, elegance and modernity come together in the 28 upscale rooms. Take advantage of the wellness area and savor the pleasure of a sauna, massage, whirlpool bath or book a full body treatment. The highlight of your stay is the restaurant run by Michelin-starred chef William Frachot.
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Members' reviews on HOSTELLERIE DU CHAPEAU ROUGE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Sinon une cuisine qualitative mais des recettes manquant d'originalité pour un 2 étoiles.
Nous pensions passer un bon moment mais beaucoup de points négatifs malheureusement... Nous déconseillons.
(Ceci dit merci à la serveuse "Brit" pour son professionnalisme et sa gentillesse !)
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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.