NEYME SEBASTIEN

Excellent, modern rooms and facilities. Generous space. Spotless, everything works, interesting decor. The restaurant is outstanding, well worth its Michelin star. Emphasis on local products, and in particular the Charolais beef of course. Good selection of wines by the glass. Generally excellent service, but sometimes a bit pompous. Frederic Doucet is often to be seen - charming and humble, passionate about his cooking and local products.

Amused by excellent amuse bouche - we took beef menu, every dish of the course was impressive gift of creativity and discovery. The service was super. Every élément of the place had very détailed thoughts and work, including the bread , the hazelnut oil, and the butter. The only thing of the night that wasn’t extraordinary was the soufflé dessert with straw ice cream, which was still delicious - just that other dishes were all surprisingly good. The apero at the terrace is so good and it could’ve been better if we had less nature friends flying nearby us. Despite those, the overall experience of the night was 6 out of 5 stars, hearty congratulations to everyone created fantastic experience. Highly recommended place for anyone visiting Charolles.

Poisson is a village off the beaten track. Dinner was superb. We chose the set menus and were very pleased by the perfectly cooked tender Charolais beef and the wine suggestion. The service was attentive, and timing very good.

Very spacious and modern rooms, carpet is a bit dated and I’d definitely change to hardwood floors. The restaurant is elegantly decorated with modern touches, the entire team was very attentive and amuse bouche were beautifully presented, inventive and delicious. Each course was served on uniquely shaped plates and was exquisitely and elaborately crafted, however, some of the sauces were a bit too salty and the consistency was repetitive, but the excellent quality of ingredients was evident. Dinner lasted a bit too long, 4 hours. The chef, Frederick, came out and warmly greeted everyone, which was a nice touch.

Every dish was exquisite. The chef and the staff were very welcoming. The last part of the menu required one hour of waiting, but was still excellent. Overall, a memorable experience.

Great quality food reasonable prices. Staff speak good English if needed.

By far the best overall dining experience in our three weeks in Burgundy. Chef Doucet set the tone for the highly professional and friendly staff. The food was creative, delicious and beautiful without being too precious. We also stayed in a room there and it was totally lovely, large, modern and tasteful. Everything was done with warmth and generosity. Every fruit, cheese and baked good at breakfast was perfect and abundant, which was not duplicated in any other hotel we stayed at for four weeks.

Frédéric Doucet has fabulous hotelaccomodations for those overnighting... absolutely a 5.0 on a 5-point scale. However... if his hotel and his capable Chef d'Hotel are a 5.0, his dining experience must run at least a 6.0 on that same scale! Sylvester's/New Year Eve's dinner was unbelieveable and the wines recommended by his Sommelier were comparable to none. You (yes, YOU!) need to visit this charming village and enjoy the caring staff at the hotel & restaurants of Chef Frédéric Doucet... I can promise you that you will not be dissapointed by your visit!