Burgundy is a region that delights whatever the weather, and its greatest pride is its celebrated cuisine, which ebbs and flows with the seasons.
Spring
The season of regeneration officially begins in Dijon when world-famous Ruffey asparagus appears in the marketplace. Delicate and refined, this ingredient brings freshness to Dijon dishes. Inside the hotel, walls of climbing plants and refreshing colour palettes of mint and lime greens in the restaurant and lobby echo this vitality.
Summer
Baking in the summer heat, Burgundy turns to cold meats, perfect with a baguette and salad. In between browsing the shops, cathedral and leafy squares, just steps from the hotel, restore yourself on Dijon’s famed jambon persillé at the award-winning restaurant, masterfully created by Chef William Frachot.
Autumn
As Dijon’s parks and surrounding countryside take on the beautiful colours of autumn, the hunt begins for world-renowned Burgundy truffles. Earthy scents and flavours grace dishes, while earth tones characterise the hotel’s walls and décor, imbuing the rooms with a sense of warmth and serenity, perfectly located in a charming town for true cultural exploration.
Winter
As the cold weather rolls in, it’s time for hearty stews, and you can’t go wrong with a rich boeuf bourguignon. Hot, meaty and flavoured with bold red wine, it’s the perfect comfort food. Cold Dijon days are best spent at the hotel spa indulging in massages and saunas in between feasting on these heart-warming dishes.
Whatever the season, the Hostellerie du Chapeau Rouge has the perfect recipe to make you fall in love with Dijon.