The story
Frédéric Doucet in Charolles is a Burgundian restaurant at 2 avenue de la Libération, and it holds one Michelin star (2026). Chef Frédéric Doucet runs the kitchen inside Maison Doucet, the hotel he leads in the town centre.
Frédéric Doucet trained in Lyon under Pierre Orsi and Paul Bocuse, then at Troisgros in Roanne, before returning to his parents' house. He took over the establishment in 2007. He says about 90 percent of his suppliers come from within a 100 km radius in Burgundy. Charolais beef, Dijon mustard, river fish and vegetables from his own kitchen garden appear in the Burgundian cooking.
The hotel has 15 rooms and suites, along with a spa run with the Vinésime brand. The Michelin Guide also lists the restaurant as Recommended for 2026. Anne Doucet, the chef's wife, advised on the warm, cosy décor of the house.
Recognition
Ambience
Details
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