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William Frachot
Modern French
The mustard-yellow swivel chairs and grape-vine motifs are doing a lot of work here, and they pull it off. William Frachot holds two Michelin stars for modern creative cooking rooted in Burgundy, where the chef's lifelong obsession with freshwater fish, perch, zander, pike, runs alongside dishes that quietly absorb influences picked up from England to Quebec. Eggs meurette get a new look; the room feels considered without feeling fussy.
The awards strongest first
- Michelin Guide 2 Stars
One number, weighted & current 89
How we scoreThe dishes from the writeups
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Eggs meurette
“illustrated by his new take on eggs meurette and his steadfast commitment to freshwater fish (perch, black bass, pike, zander) depicted by brook trout, zander and river fish soup”
Michelin Guide -
Brook trout
“depicted by brook trout, zander and river fish soup”
Michelin Guide -
River fish soup
“depicted by brook trout, zander and river fish soup”
Michelin Guide
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