Gault & Millau recently honored six French territories by crowning the most talented chefs in each one. Frédéric Doucet, boasting a Michelin star since 2012, whose fame extends beyond the Charolais borders, regarded his cuisine as drawing inspiration from the local gastronomic tradition awarded with the famous Golden Trophy. It is the recognition of “a cuisine that has gained in quality and finesse over time” as well as an unchanging commitment to good regional products. The chef emphasizes that “you can only succeed with a first-rate team that gives the best of itself. ” He can indeed count on an inspired brigade that offers a convivial restaurant with a delightfully familial spirit. In his beautiful abode, Frédéric Doucet therefore invites us to a true gourmand culinary expedition. As the menu of his Relais & Châteaux restaurant generously emphasizes, he revisits with authenticity and exaltation local dishes such as Charolais oxtail gnocchi with melanosporum truffles and Dijon mustard broth; frog legs meunière and watercress florets or walnut trout and hazelnut butter sabayon. These are just some examples of creations with unmatched flavors and rural notes that delight our taste buds and through which the will of Chef Doucet springs forth, surprising his guests in a fun, innovative, eminently creative way. A signature that definitely bears the mark of the greats.





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