Heir to a secular family of Dijon restaurateurs, William Frachot fell very young in the pot … He had the extraordinary opportunity to attend the school of Bernard Loiseau and that of Jacques Lameloise, then he left to draw inspiration from other flavors around the world. In 1999, this promising chef settled in the famous Hostellerie du Chapeau Rouge where his sparkling cuisine was awarded a star in the Michelin guide in 2003. In February 2013, a second star rewarded his creative perfection. Great food criticism drastically influences its design of the kitchen. It operates a 360-degree turn to return to simplicity, refining its recipes and reworking the traditional products of his region. He puts « to his sauce » by sublimating them eggs in crumbs, beef bourguignon, gingerbread, blackcurrant, mustard, ham parsley … What fireworks! His cooking is more than ever ultra contemporary while remaining rooted in the soil . One thing is certain, his second star has not finished shining in the firmament of the capital of the Dukes of Burgundy, while waiting for the third …
After devoting her early years to apprenticeship in saône et Loire, Dominique Dansard started out in the kitchen in Mégève in the good hands of a chef trained by mother Bise. Back in his hometown of Marcigny, he developed a catering business from 1987 onwards. Dominique Dansard is a passionate and innovative entrepreneur, an uncompromising caterer in the choice and quality of his products. .From his ultramodern laboratory of Saint Vincent de Boisset in the Loire, he has become one of the most popular caterers in the high end. He has won the trust of the great chefs of French cuisine and that of a demanding clientele.He manages banquets of several thousand people and is called upon for dinners galas high fly.La Saint Vincent Tournante, the Paulée de Meursault, the Wine Auction of the Hospices de Beaune, the opening night of the Millau Viaduct, the Albertville Olympics, France Telecom, Siemens, Vinci and many others are part of its prestigious references, not to mention of the 150 annual marriages which he ensures with excellence.
After a BEP in cooking at Poligny high school, a European professional baccalaureate at Semur en Auxois and two complementary years at Tain l’Ermitage, Maxime Brunet was trained in Mandelieu-la-Napoule at the Oasis restaurant, two Michelin stars and Chez Lameloise, then he « had fun to pass contests. » Surprised sommellerie, humble and always thirsty for wine knowledge, Maxime Brunet evolves among the celebrities of the world of tasting in which he made a remarkable entrance in 2009, as the best young student sommelier in France. Then in 2013, he was elected the best young sommelier in France.Every year since, he is a finalist at the Contest of the Best Sommelier of France and in 2016, he is also the Best Young Sommelier in Europe! from the restaurant « Le Chapeau Rouge » by William Frachot, this brilliant young man with an exceptional record of honor likes to remain modest because whatever his result in the various competitions, he is filled by the passion of the wine and the meeting with the vine growers.
With an exceptional career, recordings hailed with admiration by international critics, concerts in the most prestigious cinemas around the world, Hervé Billaud, this teacher envied and sought by all the conservatories, is a « storyteller of sounds ». years, he obtains the highest prizes of the Conservatory, then the Grand Prix of the Marguerite Long Competition in 1983. We can not count his international awards. His repertoire is immense and varied, he is soloist of the greatest philharmonic orchestras and has worked under the direction of the most famous conductors. He went beyond virtuosity to get to the point. Above all, he wants to be an impressionist and a colorist of music: « Music is an experience that makes it possible to get rid of gravity. Hervé Billaud would have endorsed this maxim by Leon Fleisher. Let us catch the magic of his cloud and fly away …
Guaranteed thrills with Kichigai Taïko! These traditional and very popular Japanese drums, which are released in every village of the Japanese archipelago at the slightest opportunity … Five thousand players in Japan and three in Franche-Comté … since three Belfortains fell in love with this mix of warrior rhythms and martial art: a visual and choreographic art, carrying energy, strength and harmony. Let yourself be enchanted by this striking ballet practiced in brightly colored costumes! A real invitation to travel …
Listen to these fourteen Nuitons singers and musicians, gathered under the leadership of Rémi Vitrey. They resist the modernity and ensure the durability of the traditional songs of our region with good humor. They sing the wine, they love life, they liven up parties, parties, galas, and wander the world with enthusiasm so that the flame of Burgundy remains vigorous … Ban Burgundians and songs will bewitch you.
La célèbre Gougère et le traditionnel jambon persillé
Arrosés d’un Crémant de Bourgogne / Vézelay 2017
La Quenelle de volaille de Bresse rehaussée à la moutarde de Dijon
Humidifée d’un Puligny-Montrachet 2017
Les noix de Saint-Jacques de la baie de Quiberon
Aux parfums de Céleri et de truffes, dans leur bouillon d’écorces Humectées de Saké Shichihonnyari, Junmai Genshu
Le Sandre aux Ecrevisses de nos rivières
Ennobli par un Gevrey-Chambertin Cuvée Saint-Vincent Millésime 2014 puis millésime 2009
Le Dos de Chevreuil rôti et son jus de gibier à l’érable
Accompagné d’un Gevrey-Chambertin 1er Cru Cuvée Saint-Vincent Millésime 2012
Le plateau régional de la Fromagerie Delin
Agrémenté d’un Charmes-Chambertin Cuvée Saint-Vincent Millésime 2014
Le mariage entre le Chocolat Carupano et les agrumes de la maison Bachès
Escorté d’un somptueux Chambertin Cuvée Saint-Vincent Millésime 2014
Le Café voluptueux & Le Marc de Bourgogne rituel et légendaire
All the wines that will be poured at the gala diners have been made from wine or grape blends given by Gevrey-Chambertin winegrowers to make exceptionnals cuvées.
The Saint-Vincent tournante is a solidarity event created by the generosity of the growers.
Le Gevrey-Chambertin 1er cru, le Charmes-Chambertin et le Chambertin ont été réalisées dans des volumes très réduits et ne seront servis qu'aux banquets de gala.
The Gevrey-Chambertin 1er Cru, the Charmes-Chambertin and the Chambertin are very smalls cuvées and will only be served at the gala diners. These wines are rare and unique. You will have the privilege to taste them only if you are attending the gala diners !