Frédéric and Anne Doucet took over the family restaurant in Charolles, in the south of Burgundy. Between Romanesque churches and wooded areas, the Hôtel de la Poste is a beautiful village manor next to a river, with welcoming and refined rooms for an overnight or weekend stay in the countryside.
But it is the restaurant that is the centre of attention, carried by the generous and creative cuisine of Frédéric Doucet.
On the terrace or in the contemporary and sleekly designed dining room, the chef revisits regional dishes such as the Charolais ox tail gnocchi with black truffle and Dijon mustard broth.
Highly colourful dishes are accompanied by fine Burgundy and Mâconnais wines.
Nous recherchons pour la brasserie à Charolles un(e) chef de partie.
Poste à pourvoir tout de suite.
Merci d'adresser votre CV et lettre de motivation à reservation maison-doucet.com
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