A place to share in a Mystic Chic setting

Chef Julien Durosier
At the heart of Arbois life, the restaurant of the Carmel 1643 hotel is a place that cannot be found anywhere else. With the support of Michelin-starred chef Steven Naessens, who once served gourmet cuisine there, and Benoit and Rachel Convers, artist and designer, the restaurant will open its doors in 2022.

A place full of history. Originally, the address housed a Carmelite convent. Thus, the restaurant’s universe is imbued with the notions of simplicity, hospitality and sharing. The place is sober, the materials raw and the tones natural. The large central table, facing the monumental fireplace, is an illustration of this…
Book a table

Practical information

. Open from Thursday to Sunday from 12 noon to 1.30pm and from 7pm to 9pm

. The restaurant will be closed starting from August 11th. Opening on Thursday August 31st.

. Outdoor terrace in fine weather or inside air-conditioned room

. Pets allowed on request

. WiFi available

. Payment methods accepted:
Visa, MasterCard, American Express, bank transfers and cash

Experience Mystic Chic

Experience Mystic Chic

Julien Durosier

With more than 20 years of experience in bistronomic cuisine in Paris at the Costes Hotel, the Frères Blancs and the Richard cafés, Julien Durosier moved to the Jura in 2019 and was quickly adopted by the region.

Today, he is opening the restaurant of the Carmel 1643 hotel, bringing his sensitivity and his values around efficient work and the transmission of his knowledge to the youngest.


What he likes in the kitchen is simplicity, working with good products that are carefully selected but without artifice because they are sufficient in themselves. Fresh, he works them with particular attention to cooking and sauces and presents them in casseroles or platters to share…

Julien Durosier

With more than 20 years of experience in bistronomic cuisine in Paris at the Costes Hotel, the Frères Blancs and the Richard cafés, Julien Durosier moved to the Jura in 2019 and was quickly adopted by the region.

Today, he is opening the restaurant of the Carmel 1643 hotel, bringing his sensitivity and his values around efficient work and the transmission of his knowledge to the youngest.


What he likes in the kitchen is simplicity, working with good products that are carefully selected but without artifice because they are sufficient in themselves. Fresh, he works them with particular attention to cooking and sauces and presents them in casseroles or platters to share…

Sharing

The recipes are traditional, recipes from the past. Local products are given pride of place, such as cold meats, morels, trout, cheese, etc.

To accompany the meal, a selection of wines from the Jura or elsewhere can be discovered.
In this respect, the Carmel hotel’s cellar is particularly rich in vintages and tastings are organized on request…
SEE THE MENU

A partager

The recipes are traditional, recipes from the past. Local products are given pride of place, such as cold meats, morels, trout, cheese, etc.

To accompany the meal, a selection of wines from the Jura or elsewhere can be discovered.
In this respect, the Carmel hotel’s cellar is particularly rich in vintages and tastings are organized on request…
SEE THE MENU

During the summer months

During the summer months

Carmel 1643
Hôtel & Restaurant
Arbois