HOSTELLERIE DU CHAPEAU ROUGE ^{* * * *}

The only 2 michelin star restaurant I tried in Dijon.

They lost our reservation but was graceful enough to carve out a table for us.

We picked the 5 course menu:

Chicken with paprika and comte and Gruyere cheese puff - the comte sauce was divine, rich and flavorful and the chicken and leek served as the best dipping material for that sauce. The cheese puff was a little disappointing as I was expecting an oozy cheese center but it was dry.

Egg with bacon and red wine sauce with mushrooms - the presentation of this cheese was definitely not michelin star, but the bacon and red wine mix at the bottom was very flavorful and it was overall a good dish.

The butter is too hard and the bread is cold.

Mushroom ravioli with mushroom jus and lardon - this dish was outstanding, the dumplings were delicate and chock full of small chopped mushrooms which was full of umami, complemented by a velvety smooth mushroom sauce.

Onion with gratinated comte, onion jus and onion tartlet - another great dish, the jus was very flavorful and well balanced, and the onion was so sweet, and the comte on it just brought out the umami in the onion. The onion crisps were microthin and very delicate - loved this dish.

Bream with red wine sauce and carrot with cepes, fish liver quenelle with red wine sauce - the fish was nicely cooked, the wine sauce was exceptional. The fish liver quenelle was surprisingly tasty, very light and soft with subtle taste of fish liver.

Crayfish, buckwheat cracker, cassis jelly, licorice jelly, pickled celery - the crayfish was perfectly poached, the buckwheat cracker was crispy and the earthiness of it complemented the delicate sweetness of the crayfish. The jus just brought the whole dish together, together with the pickled celery.

Pork in different ways, pork shoulder, pork loin, piglet sauce, potato puree, blood pudding - a dish that was nicely executed - the blood pudding was delicious, and the potato puree was pure butter.

Fig, goat cheese ice cream, blackcurrant - a ripened baked fig, served with goat cheese, the perfect combination.

The petit four was delicious, especially the hazelnut cone filled with hazelnut cream. The mille feuille was very crisp and very well executed.

All in all, a decent meal, great flavors, but could improve in service and the bread.

Fabulous Michelin star restaurant. Excellent food and wine. Knowledgeable and attentive staff. Creative kitchen. Ask for the souffle - a unique take on that dessert.

Magnificent experience!! Worth every cent

Très déçus par ce restaurant. Surtout certains serveurs, à 2 doigts de l'irrespect...
Sinon une cuisine qualitative mais des recettes manquant d'originalité pour un 2 étoiles.
Nous pensions passer un bon moment mais beaucoup de points négatifs malheureusement... Nous déconseillons.
(Ceci dit merci à la serveuse "Brit" pour son professionnalisme et sa gentillesse !)

Extraordinaire! L’équipe a accepté de me servir (avec un grand sourire) un menu dégustation malgré un enjeu de temps. J’ai pu savourer le tout en une heure… Je les remercie de tout mon cœur. C’était un repas formidable.