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Maison Doucet
(from) US$ 178.98

Maison Doucet



Maison Doucet (Saône et Loire)

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Frédéric Doucet
“The Charolais cattle is the star”
Maître de Maison - Frédéric Doucet
Frédéric and Anne Doucet took over the family restaurant in Charolles, in the south of Burgundy. Between Romanesque churches and wooded areas, the Hôtel de la Poste is a beautiful village manor next to a river, with welcoming and refined rooms for an overnight or weekend stay in the countryside. But it is the restaurant that is the centre of attention, carried by the generous and creative cuisine of Frédéric Doucet. On the terrace or in the contemporary and sleekly designed dining room, the chef revisits regional dishes such as the Charolais ox tail gnocchi with black truffle and Dijon mustard broth. Highly colourful dishes are accompanied by fine Burgundy and Mâconnais wines.
Maison Doucet
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Based on 494 Relais & Châteaux certified reviews.
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Marc C.
Dès les premiers instants à notre arrivée l'accueil a été parfais, nous étions attendus, nous avons été choyés, le fait de devoir ... Read
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Our services
  • Internet
  • Garage
  • Children welcome
  • Hammam
  • Sauna
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Member Relais & Châteaux since 2016

2 Avenue de la libération
71120, Charolles
(Saône et Loire)

Tel.: +33 (0)3 85 24 11 32
Fax: +33 (0)385240574
Our commitments

The Maison Doucet is an elegant riverside house in the village of Charolles in France’s bucolic southern Bourgogne. Here, amid ancient Romanesque churches and the peaceful landscape of the bocage, the hotel offers a seamless blend of contemporary and traditional.

Frédéric Doucet, the owner and a Michelin-starred chef, shares his passion for food with the local community. For several years, Doucet has volunteered for France’s “Semaines du Goût”—a major charitable initiative to introduce people to food, educate them on eating well, and counter social inequalities. Working in close partnership with the on-site staff, he conceives and prepares a gourmet meal at a large, local high school. The challenge is the sheer scale of the exercise, but together, they deliver haute-cuisine, normally reserved for a handful of diners, to some 1,200 students. The logistical effort involved makes the event deeply memorable for the students and has been featured on regional news shows.

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