On the trail of the greatest names...
At 15, Eric completed his vocational diploma [CAP] at the Hôtel Central in Renaison and from 1989 onwards moved from one quality establishment to the next: Maison Troisgros in Roanne, Bernard Loiseau in Saulieu, then under Pierre Gagnaire in Saint-Etienne, Antoine Westermann in Strasbourg, Restaurant La Belle Otéro in Cannes – so many great figures and institutions in French gastronomy where he could forge his own personality
On March 1, 2008, at the age of 36, Eric Pras decided to leave Saint-Bonnet-le-Froid and Régis Marcon, where he had managed since 2005 as Chef de Cuisine, to come to Chagny and Jacques Lameloise - a wise choice which marks an important milestone for one of the Meilleurs Ouvriers de France in 2004.
With Jacques Lameloise driving home as a declaration of faith that, "our job is generosity" and that "nothing is more difficult than simplicity"; Eric Pras clearly admits his ambition: "Continue the history of the maison and uphold the current level of excellence.".
In other words, true to the spirit of a place where tradition and modernity work harmoniously together, Jacques Lameloise truly has his succession – the meeting of desires at the right time.
At 39, Eric Pras, asserts his personality in a kitchen which always respects the product.
| Eric Pras is also a member of the|
Maîtres Cuisiniers de France