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In the footsteps of the biggest names...

At 15, Eric entered into the kitchen like a religion: it was his vocation. He completed his apprenticeship at the Hotel Central de Renaison and since then has strung together the best names: Maison Troisgros in Roanne, Bernard Loiseau in Saulieu, Pierre Gagnaire in Saint Etienne, Antoine Westermann in Strasbourg, the Belle Otéro in Cannes, Régis Marcon in Saint-Bonnet-le Froid … it is in contact with these icons of French Gastronomy that he was able to develop his personality, enriching his own culinary language.

Eric PRAS, product first!

Simplicity and elegance at the service of emotion.

Creative and demanding, Eric Pras was able to make his mark on the Maison Lameloise menu, thus giving new life to this mythical table. His cuisine, fresh, precise and delicate, banished the balance of power. It is thought around the product, to put it forward: this is the recipe that enhances the land. Particular attention is paid to pairing food and wine.

Precision and balance

With great technical rigour, Eric Pras passes the harmony of flavours first.

From “Scampi, hot & cold with green apple juice, light cream with Fallot mustard and Aquitaine caviar” to “Burgundy snail tart, fresh garden salad and seasonal vegetables, fizzy pickled garlic and nettle coulis “his cuisine gives Burgundy a fresh and light feel.

Discover the menu
Restaurant & hôtel - maison Lameloise
36, place d'Armes - 71150 Chagny-Bourgogne-France
Tél : +33 (0)3 85 876 565
E-mail : reception@lameloise.fr

l’art de vous accueillir depuis 1921

Rouge Cerise | Mentions légales