Eric Pras, The power of humility

In this unique setting, our chef Eric Pras imagines dishes that value the work of the women and men of our region.

Eric’s cuisine resourcefully meanders, giving free rein to creativity, imagination and experimentation in combinations of tastes, flavours and textures.

Balancing and embracing tradition and modernity, everyone will discover, between these walls and in this cuisine, reassuring values that still allow for surprises and the explosion of the senses.

BECOMING A CHEF,a star-studded journey

Pierre and Michel Troisgros in Roanne, Bernard Loiseau in Saulieu, Pierre Gagnaire in Saint-Etienne (as it was at that time), Antoine Westermann in Strasbourg, Francis Chauveau at the Belle Otéro in Cannes, Régis Marcon in Saint-Bonnet-le Froid …

Through his contact with these icons of French gastronomy, Eric was able to develop his personality and enrich his own culinary language.