Restaurant Frédéric Doucet
2 Avenue de la Libération, 71120 Charolles, France
© Sarah Morvan-Vessely
© Sarah Morvan-Vessely
15 PHOTOS
© Sarah Morvan-Vessely
© Sarah Morvan-Vessely
Practical information
- Location
- Charolles
- Chef
- Frédéric Doucet
- Cooking
- French | Gastronomic | Signature cuisine
- Services
- Access for people with disabilities, Accommodation, Children's Menu, Garden, Private Parking, Valet parking
- Style
- Elegant, Romantic
Budget
(€)
Indicative price per person (excl. drinks)
90 to 210
Gault&Millau's review 2026
17/20
Prestige Restaurant
Now fully recognized by all serious critics, Frédéric Doucet can undoubtedly—and with pride—look back on the journey he has taken since returning in 1999 to the family restaurant, the very place where he was born and raised. Yet this former student of Paul Bocuse and Michel Troisgros is not one to rest on his laurels, which he knows are, by their very nature, fragile. To see this for yourself, just watch him make the rounds of the tables at the end of the meal, listening attentively to the comments of his guests, who are, of course, delighted (and who wouldn’t be?) most of the time. Frédéric Doucet doesn’t make the rounds on television shows; he’s behind the stove almost every day, bringing out the best in his region’s treasures—to which he even dedicates his two set menus, titled “Immersion Bourguignonne” and “In the Footsteps of Charolais Beef.” As you work your way through the latter menu, you become fully immersed in this cuisine—which is at once elegant, comforting, silky, and indulgent— in which reductions and gravies are executed to perfection (the Pinot Noir reduction accompanying the egg from “Dad’s chicken coop” is magnificent) and in which ingredients are selected with the utmost care. The courses flow seamlessly, without a single jarring note, with precise cooking and masterful seasoning; the service fulfills its role intelligently, taking the time to chat with each guest without rushing and offering sound advice on a wine list consisting mainly of Burgundies—and, inevitably, a bit pricey.
Map
OPENING HOURS
- MON
- TUE
- WED
- THUR
- FRI
- SAT
- SUN
Menu
A la carte
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