Marion Fourestier
USA director of communications for ATOUT FRANCE

Marion Fourestier, is the USA director of communications for ATOUT FRANCE, the France Tourism Development Agency. Based in New York, Marion has been promoting France for over 20 years.

William Frachot
Chef-Owner, Le Chapeau Rouge, Dijon

Born in 1970 into a family that had worked in the restaurant business for many decades, William Frachot came by his vocation naturally. In addition to studies at the École Hôtelière, in his youth he was fortunate to train under some of Burgundy’s leading chefs—including such great names as Pérault, Crotet, Loiseau, and Lameloise—who inspired him with that passion for the art of cooking without which no chef can succeed. Wanderlust and the desire for new experiences led him first to England, where he taught as a professor in the catering school at Wilmorton College, Derby (1992–95), and founded Le Dijon, a training restaurant attached to the college. He credits his years at Les Caprices de Nicolas, one of Montreal’s most renowned restaurants (1996–98), where he was rapidly promoted to head chef, not only with deepening his knowledge of French gastronomy but also introducing him to the melting pot of culinary influences characteristic of North American chefs’ — an influence that can be felt in his cooking to this day. The offer of the post of head chef at L’Hostellerie du Chapeau Rouge brought Frachot back home to Dijon in 1999, where he welcomed the challenge of restoring this venerable Dijon institution to its former glory. Frachot has succeeed amply, updating the menu with a contemporary slant and infusing it with his own taste for adventure and the exotic. Upon his return to Dijon, local diners were immediately impressed by Frachot’s boldness, and his reputation soon extended far beyond the borders of Burgundy. The award of a coveted Michelin star in 2003 only encouraged Frachot to venture still further beyond familiar boundaries. Today, he defines his approach as “neofusion”— creative, utterly contemporary, without limits, highlighting traditional French ingredients in the context of discoveries he has made in the course of his travels around the world. Frachot is especially celebrated for his fish dishes, including diverse ways of preparing yellowfin tuna. His cooking continues to evolve, incorporating new and unusual ingredients, rare spices, and novel techniques, while always expressing his respect for both the essence of the products he experiments with and their regional context. In this spirit, Frachot renovated the restaurant in 2008, using natural materials that echo the colors and textures of the local landscape.

For more information on events presented by Dijon Must’art, please visit www.Dijon.fr

For photos or interviews, please contact Karin Pellmann or Diana Tedesco at Fraiche PR.
Karin Pellmann – 646-515-6933 – Karin@fraichepr.com
Diana Tedesco – 212-463-8930 – Diana@fraichepr.com

Eléonore Bonnard
Director, Dijon Tourism Office

Eléonore Bonnard specializes in promoting tourism in French cities, particularly those in regions known for their exceptional wines. Prior to joining the Dijon Tourism Office a year and half ago, she spent five years as the Director of the Office of Tourism in Reims, a city world-renowned for its Champagnes.

Dijon is a natural fit for Eléonore. Known of course for its celebrated mustard, Dijon is the capital of Burgundy, which produces some of the most coveted wines in the world. In fact, Dijon is today an international tourist destination, just an hour and 40 minutes from Paris by TGV. In addition to its wines, Dijon is known for its art museum, world-class cuisine, and its commitment to sustainability. With the elimination of cars in the city center, free bicycles, and the construction of the energy-positive Tour Elythis, the city has become an urban model in France.

The Dijon Tourism Office welcomes and provides information to more than 300,000 visitors (and 1.2 million overnight stays) and promotes the city’s features within France and abroad.