Inventive, persevering

And without compromise

2002 marks the beginning of an unprecedented adventure for Frédéric Carrion, a native of Burgundy.

He cut his teeth with Paul Bocuse in Collonges-au-Mont-d'Or and confirmed his talent in the kitchens of great restaurants - the Tour d'Argent and the Louis XIII in Paris, the Domaine de Rochevilaine in Brittany, … 

In 2013, he was made a Knight of the Confrérie des Chevaliers du Tastevin at the Château de Clos Vougeot during the Chapter of the Vine in Bloom

When he bought, on a whim, “Le Relais de Montmartre”, now known as “Hôtel Spa Restaurant Frédéric Carrion”, everything had to be created. And that he likes. His path is uncompromisingly traced. He knows exactly where he wants to take this beautiful boat. Inventive and passionate, this is how in a few years, he gave his letters of nobility to this beautiful restaurant in Viré en Mâconnais.