In Chagny, in Saône-et-Loire, behind the discreet facade of Maison Lameloise, the only three-star restaurant in Burgundy-Franche-Comté, life is organized far from the cameras. No spectacular staging, just the precise tempo of a large family house founded in 1921.
At the helm since 2009, chef Éric Pras, 54 years old, Meilleur Ouvrier de France, has a very peaceful relationship with light. In front of France 3, he summarizes: , confides Éric Pras to France 3.
Maison Lameloise, three Michelin stars and Burgundian heritage
A Burgundian institution for more than a century, Maison Lameloise was passed down over three generations, from Pierre to Jacques Lameloise, before being taken over by Éric Pras and director Frédéric Lamy in 2009. Rarely, the chef bought a house already three stars in the Michelin guide without the level faltering.
Born in Roanne and trained from adolescence at the Hôtel Central de Renaison, Éric Pras then joined the Troisgros house, then the kitchens of Bernard Loiseau. He continued his career alongside Pierre Gagnaire in Saint-Étienne, at Belle Otéro in Cannes, then at Régis Marcon in Saint-Bonnet-le-Froid, where he won the title of Meilleur Ouvrier de France in 2004 before returning as chef de cuisine.
In Éric Pras’s kitchen, where everything is at stake
Having reached 15 years in the profession, the chef points out that such a house is built by several hands. His brigade has around fifteen employees, at the heart of its success. About them, he slips: , recognizes Éric Pras. Each service becomes a moment of transmission to the youngest.
For him, excellence is nourished by daily vigilance. He confides: . A line of conduct that is consistent with the house’s motto, summarized by this formula, often put forward: .
Between Michelin, social networks and Top Chef, a chef who stays at his piano
However, the media coverage of cooking is not foreign to him. Éric Pras participated as a jury in the show on M6 in 2014 and 2015, before returning to devote himself fully to his house in Chagny. He readily repeats that the real life of a cook is played out behind the stove, not on a TV set.
Despite everything, social networks have made their debut in Chagny, with an Instagram account opened less than five years ago and occasional collaborations with content creators. But the chef remains committed to balance: Between word of mouth, the requirements of the Michelin guide and new digital habits, he continues to make cooking his center of gravity.
Who is chef Éric Pras of Maison Lameloise?
Éric Pras is a French chef, Meilleur Ouvrier de France 2004, at the head of Maison Lameloise in Chagny since 2009. He maintains the restaurant’s three Michelin stars while remaining very present in the kitchen.
Where is Maison Lameloise located and what is its status in the Michelin guide?
La Maison Lameloise is located in Chagny, in Saône-et-Loire, in the heart of Burgundy-Franche-Comté. Today it is the only three Michelin star restaurant in the entire region.
What is Éric Pras’ cooking philosophy?
His cuisine is based on the Burgundian terroir, respect for the product and constant questioning. He defends a living tradition, summarized by the formula.
How does Éric Pras see social networks and television?
The chef uses Instagram for visibility and has participated in Top Chef, but he recalls that the reality of his job is played out above all in the kitchen, in contact with his brigade and the products.
