In Charolles, the Hôtel de la Poste has a few gorgeous Burgundy specialities on the menu. Chef Frédéric Doucet creates fine and delicate recipes for enjoying a pleasant moment in this establishment, which earned a star in the 2013 Michelin Guide.

Good food and refinement à la carte

If you had to define the cuisine of Frédéric Doucet in two words, they would probably be finesse and creativity. The chef at the Hôtel de la Poste in Charolles indeed serves generous and gourmet dishes on the menu of this Micehlin starred restaurant. The meals include some specialities from the region and from elsewhere, but always of high quality:

• charolais steak ;




• pigeon breast ;




• or the hot soufflé with lime and honey from the meadows.

Gastronomy in the heat of charolais nature

In the heart of Charolais country, in southern Burgundy, the Hôtel de la Poste is set in a charming house in the town centre, very close to the large green spaces.



Make the most of the calm atmosphere at this establishment while enjoying a good meal. As the seasons come and go, the meals are served in one of the contemporarily-decorated dining rooms or out of the terrace, under the shade of the trees.



You can also stay in one of the spacious and very comfortable rooms at the hotel.

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