Frederic Doucet MAISON DOUCET*

In the house where he was born and raised and where his parents also owned a restaurant and hotel, right in the heart of the beautiful village of Charolles, Frédéric Doucet and his wife Anne Maison Doucet run a hotel, a 1-star restaurant, a bistro and a spa.

Imainly cook with products from the region. Boeuf de Charolles is Burgundy's speciality and certainly mine too. This special beef is prepared in many ways and every bit of this beautiful animal is used. It is important to me to use local products and treat nature with respect. Fruit and vegetables come from our own vegetable garden and, since I started working with a botanist, my ideas and dishes have received a creative boost through the use of, for example, wild herbs."

"Cooking for me is something magical: it is creating together and that can only be a success if you actually enjoy it. You must enjoy spoiling your guests. We believe it is important to offer a total concept to our guests, and therefore offer the option of dining in our Michelin star restaurant, or a go for a bit more 'casual' in our bistro. Subsequently, you can enjoy the evening in one of our luxurious rooms and, if the weather is not so good, pamper yourself in the Spa."

Maison Doucet feels like a welcoming home; the personal ambiance, the pleasure radiated by the team and the hospitality are felt throughout the entire company.