Maison Doucet Charolles

Located in the centre of the village, Maison Doucet offers an elegant and comfortable stay in high-end surroundings. You’ll love this boutique property in the heart of a charming village with its beautiful garden overlooking a river.

Charolles, the “Venice of the Charolais region”, is a home to seemingly endless canals which crisscross the village and Maison Doucet. The guests can take a walk to explore the beautiful footbridges which create the property’s stunning and peaceful surroundings.

The 17 rooms and suites boast as facilities with sophisticated and contemporary style and high quality. It is perfect for the ultimate romantic break, family holiday or business trip in southern Burgundy.

Every room is individually decorated with a unique atmosphere. Bright colours, pastel tones, sophisticated furniture with a designer’s feel and antique ornaments are combined to create unusual and cosy accommodation you’ll love, no matter for what occasion. Some rooms are suitable for family stays.

SUITE
Emerging from our suites a warm, cozy and chic feeling that will make your stay in family or romantic getaways in Burgundy successful times : they have a unique style, thanks to a prestigious comfort, a frame and a neat decoration.

They feature a double room, seating areas and a bathroom. Covering an area of 50 to 80 m, tthey can accommodate up to 5 people with convertible sofas and armchairs.

JUNIOR SUITE
Opt for these junior suites during your getaway in the Charolais and enjoy the atmosphere both friendly and romantic. Successful mix of classical and contemporary décoration , they have a large surface area (40 m), a double bedroom , a living area and a bathroom.

DELUXE ROOM
The large surface area , the comfort and the decoration design will make the deluxe rooms the ideal place during your stay in Charolles. In a vast area of 35m, they have a King Size bed, a private bathroom and a corner sofa and chairs for relaxing moments.

CHARMING ROOM
In a quiet environment, these rooms welcome you on a romantic getaway or on a business trip. Treat yourself to an exotic holiday in the contemporary setting of the Hotel de la Poste, in the heart of a Burgundy village. These rooms are approximately 20 m offer complete comfort : king size bed, private bathroom, separate WC.

FRÉDÉRIC DOUCET, MICHELIN-STARRED GOURMET RESTAURANT
Chef Doucet’s philosophy is behind the new decor in the dining room: light shades of beige and white create an understated and elegant style. Here in the heart of Charolles, guests can enjoy a sense of tranquillity and well-being, enhanced by the natural light in the rooms.

In the evening, subtle lighting creates a sense of intimacy. Each table features tableware in similar light shades and a delicate and decorative ornament from the local pottery works in Charolles.

In sunny days, the restaurant’s terrace is a peaceful and cosy place for your meal. The stunning stone walls and the kiwi trees create natural shade for you to savour our delicious dishes.

The Frédéric Doucet restaurant is the perfect venue for organising your business dinners, seminars, and celebrations in Burgundy. You can also invite friends, family or colleagues to enjoy a relaxing gourmet experience.

In his kitchen, the focus is on ingredients and taste knitted by emotions. His sustainable approach is behind every dish. Focusing on the essentials that including developing unapologetic flavors, creating a sense of surprise, and inviting an emotional response, Chef Doucet’s cuisine is inspired by ingredients from local suppliers or his own vegetable garden seasonally fresh.

He aims to showcase these ingredients, revealing them in all their splendor. In every main course and side dish, you’ll find a subtle combination of perfectly balanced flavors in every sauce and reduction. Each cooking process is precise to ensure the dishes with taste and nutrition.

With its powerful and explosive cuisine that sparks unforgettable emotions, the Michelin-starred Frédéric Doucet restaurant in the Charolais region’s heart is the perfect setting to enjoy a relaxing and gourmet experience.

In the Charolais region, local suppliers share the same passion for this region and the same belief in the importance of quality produces as Frédéric Doucet and his team.

The close working relationships between this chef from the Charolais region and his suppliers always begins with a face-to-face meeting: an opportunity for discussions and to create long-lasting and mutual trust.

These specialist suppliers share the fruits of their labour with the Frédéric Doucet restaurant: the chef’s role is to transform these local products into the dishes full of imaginations.

PROFESSIONAL EVENTS IN BURGUNDY
The chic and cozy setting of the restaurant Frédéric DOUCET and tasty dishes will delight your guests during meals or business dinners, or at family celebrations. The starred establishment has a room equipped for meetings, seminars, cocktails, aperitifs with friends or family. One of the dining rooms is privatisable (for 20 people groups).

THE BRASSERIE 
Opposite the Starred Restaurant Frédéric Doucet, the Michelin-star Chef is opening his second establishment in Burgundy: the Bistrot du Quai, located between two rivers, welcomes you in a warm ambience where pleasure reigns alongside a gourmet culinary journey and a stylish interior design.

Frederic Doucet and his Chef Vincent take pleasure in introducing you to high quality local produce, prepared with great skill. From the starter to the dessert, the best classics of French cuisine commonly found in bistros will delight food lovers.

In Charolles, Anne and Frederic Doucet have created an original and stylish venue, open to all: more than a brasserie, the Bistrot du Quai is a genuinely dynamic and modern place for exchanges.

The meticulous interior design is reminiscent of a workshop: light-coloured polished tables with metal legs, chairs in sheet metal, a harmonious blend of parquet and black and white tiles, menus presented on wooden boards.

Tradition and modernity skilfully join forces at the Bistrot du Quai for your lunches and dinners in a novel and stylish atmosphere. On the tables, a touch of yellow elegantly interrupts the alternation of black and white.

At the centre of the setting, a glass wall offers a view over the kitchen where the team is hard at work, in the same way as a kitchen workshop where it is possible to discover new skills or discuss recipes and savour the freshly prepared dishes.

Doucet, the Head Chef, and his Chef Vincent have developed a traditional cuisine, inspired by bistro-style meals. Prepared with produce selected with great care from local farmers, it gives pride of place to French dishes and reflects the wish to offer fresh, instant meals created in the workshop and served by Melanie to enjoy with a loved one, family or friends in Burgundy.

Roast chicken with French fries, soups, stews and cuts of Charolais beef will be prepared with great skill using local produce. To round of your meal, discover the much-loved desserts of your childhood: chocolate mousse, custard and tarts.

The Bistrot du Quai invites diners to immerse themselves in a gourmet adventure into childhood memories with the opportunity to rediscover the dishes of our past served in an atmosphere of generosity, simplicity and sharing: guaranteed emotion!

THE CHEF – FRÉDÉRIC DOUCET
I always knew I’d become a chef: I was born here, in Charolles and the house you’re in today used to belong to my parents. I vividly remember the scene of my father cooking in the kitchen.

He was inspired by his love for delicious local specialities, which were served in generous portions, and his desire to please every single guest. At the inn, my mother’s natural warmth and friendliness made guests to feel perfectly at home.

I’ve always had a passion for cooking, I’ve always loved meeting the guests. I was inspired by the time I spent helping my father in the restaurant and my mother at the inn. I’ve always been sure these two passions would be in my future.

I left the family home to study at the Grenoble School of Hospitality and Tourism Management in Lesdiguières. After graduation, I worked at Pierre Orsi’s restaurant in Lyon for eighteen months working alongside a demanding, meticulous, and passionate chef.

After spending time in the army, I worked with Paul Bocuse in Lyon before joining Troisgros in Roanne, where I spent another two years. These experiences with renowned chefs inspired my passion for having my restaurant.

At the age of 24, I came back to work with my parents. Although I had initially planned to leave again, I felt closely connected to the Charolais region. I stayed and learned how to run a restaurant from my parents.

I bought the property in 2007 when my parents decided to retire. I received unfailing support from my wife, Anne, who helps me with everything I do, who advises me and encourages me with her boundless energy. In the restaurant, I share my love for this region of abundance and authenticity with my guests through my cuisine in this cosy, elegant home.

I love everything about the Charolais region: its landscapes, its products and its people. The streams in the woods merge into the rivers flowing through the valleys dotted with meadows, villages and Roman churches. Charollais is a region which is subtle yet surprising, abundant, welcoming and generous.

I want to talk to you about the beautiful white oxen in our meadows. I want to talk to you about Dijon mustard. I want to talk to you about vegetables, fish and meat. I want to talk to you about snails, blackcurrants, local liqueurs and spirits including Suc Charolais, honey and so much more.

I’m aware of just how lucky I am to live in such a varied and abundant region. 90% of my suppliers are in Burgundy, within 100 kilometres radius. This approach is sustainable and driven by my desire to showcase exceptional products and specialist suppliers. I want to tell you a story of the power and abundance of the land on which these men and women live.

My cooking is subtle, precise and elegant. Through it, I want to honour this region and to pay tribute to its producers: it’s this ambitious task which drives me every day. My dishes tell a story of this region and its people: I love authentic, generous cuisine, which creates a surprise and inspires emotion.

It amazes, impresses my customers and generates an emotional reaction. My cooking focuses on simplicity but ensures a subtle and harmonious balance. It combines intense flavours while showcases each ingredient. You’ll leave with truly unique culinary memories. My team and I challenge ourselves in every meal.

I firmly believe in the importance of sharing knowledge and teamwork. My mother and father passed their passion on to me. Working alongside renowned chefs allowed me to develop the expertise in demanding restaurants.

My team is made up of long-standing members. They are part of the history of this property. They’re also part of its future. They continue to learn. They enjoy themselves with their efforts to satisfy you, our guests.

My team’s strength lies in a constant process of sharing and learning from each other’s personal and professional experiences. It contributed significantly to Maison Doucet’s development.

Website: www.maison-doucet.com

Rooms: 19

Price: from 227 EUR per night