A new Burgundian restaurant has entered the “prestige tables” of the famous gastronomic guide Gault et Millau. This is Maison Doucet in Charolles (Saône-et-Loire), which continues to receive distinctions in 2024. Its chef Frédéric Doucet spoke about this prestigious award.
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This is one of the greatest recognitions in the world of French gastronomy. The Gault et Millau guide has unveiled its 2025 winners, and Burgundy is once again in the spotlight as the Doucet house joins “the prestigious tables” with four toques!
The restaurant based in Charolles joins Côte-Saint-Jacques in Joigny (Yonne), Maison Lameloise in Chagny (Saône-et-Loire) and the Bernard Loiseau relay – La Côte-d’Or in Saulieu. “We have reached a new milestone. It’s quite nice, it rewards the work put in by a serious team and producers who work hard every day.”reacts chef Frédéric Doucet.
We will continue to perform every day, move forward and have fun doing what we do.
Frédéric DoucetHead of the Doucet house
This is the second highest distinction from the gastronomic guide behind the exceptional tables (five toques). There are currently no Burgundian establishments there. “We are in the 100 best restaurants in France”, welcomes Frédéric Doucet. “It’s a great year for the establishment. We push the house a little further. We move forward, we are serious and people appreciate the way we are and how we pamper them.”
Frédéric Doucet, starred chef at Maison Doucet in Charolles in 2024
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© Anthony Borlot / FTV
The Doucet house definitely never stops talking about it and growing in reputation. Its chef Frédéric Doucet is already decorated with a star in the Michelin guide, and he is a knight of the National Order of Merit. His establishment has recently been in the top 1% of the best restaurants in the world according to Tripadvisor. According to the platform, it is also the sixth best French restaurant.
► READ ALSO: According to TripAdvisor, his restaurant in Burgundy is in “the Top 1%” of the best establishments in the world: “I was surprised!”
“What I love and what has always driven me is to give the best of myself at every moment for my predecessors as well as for my clients”, declared Frédéric Doucet. This ranking confirms our work and that always feels good. But in the end, these are only human values that we transmit to everyone.“
The guide, founded by journalists Henri Gault and Christian Millau in 1972, “discovers, supports and promotes all the players in a gastronomic scene with transparency and kindness.” It is one of the main gastronomic guides in France, notably with the Michelin guide.
Since 1980, the Gault et Millau guide has designated the chef of the year. Only two Burgundian chefs (and twice!) have received this distinction in 44 years: Jean-Michel Lorain of Côte-Saint-Jacques in 1986 and 1993, and Bernard Loiseau of La Côte-d’Or in 1986 and 1990.
