L'ART DE VOUS ACCUEILLIR
Located in Burgundy, right in the heart of France finest wine producing area, Maison Lameloise is a veritable institution of French Gastronomy and, is the source of more than 90 years of a certain art de vivre.
It is in Chagny, that a history of Chefs & stars began where three Lameloise generations have succeeded, Pierre, Jean & Jacques.
In 2008, Eric Pras, a young chef of 36, Meilleur Ouvrier de France 2004, until then Régis Marcon’s right-hand man took his place in the kitchen alongside Jacques Lameloise. A new story unravelled within the walls of the illustrious Maison…
TRANSMISSION & INNOVATION
In 2009 the Maison Lameloise turned a new page. At 62, Jacques Lameloise definitively left his position to Eric Pras whose food had already seduced both old and new clientele. Alonside Frederic Lamy, the host, this duo work side by side to ensure a succesfull transmission.
The culinary art and philophy remain faithful to the motto of the Maison: Tradition is innovation!
From Chagny to Shanghai
From Europe to Asia, from France to Shanghai, Chef Eric Pras lead Maison Lameloise to offer stunning dishes and high-quality service to guests from all over the world.
Over the years, Shanghai has gathered Michelin-starred restaurants and reputed chefs. As a global Asian and international city, Shanghai is the perfect place for Maison Lameloise to develop and open its first restaurant outside Burgundy. Chef Eric Pras and the team behind this project are full of excitement and very pleased to let you discover Maison Lameloise Shanghai.
ALEXANDRE TANTON
Executive Chef
Born in Macon, Alexandre Tanton was raised in the Burgundy culinary culture. After graduating from hospitality school, at the age of 17, he decided to learn from the talented chef Eric Pras at Maison Lameloise, a historic three Michelin-starred restaurant, as a trainee.
He discovered another kind of cuisine, such as the Mediterranean atmosphere at "La Chèvre d'Or," an iconic two Michelin-starred restaurant.
His desire to travel started after gaining work experience in the United States.
He didn't hesitate to join Eric Pras to be part of the new opening in Shanghai. His passion for culinary traditions drives him to explore other cultures.
His definition of cuisine is, first and foremost, to bring happiness to his clients and team. It's all about finding the right balance in terms of taste, conviviality, and consistency to create a pleasant culinary experience that brings people together around a meal.
KEVIN CHATAIN
Restaurant Director
Born and raised in Auvergne, Kévin started at the age of 16 alongside Martine & Jacques Decoret (Maison Decoret, one Michelin star) as the same time he was going to hospitality school.
Once his diploma in his pocket he decided to choose a three Michelin stars restaurant to start his career. The choice was Régis & Jacques Marcon (where Eric Pras used to work). After a few years it was time for a new challenge, he took off to England, and joined Raymond Blanc and his team at Le Manoir Aux Quat’Saisons (two Michelin Stars). When Kévin saw the opportunity of Joining the adventure of Maison Lameloise Shanghai he did not hesitate. He joined the team of Maison Lameloise in Burgundy in order to understand the chef’s vision and culinary universe as well as discovering the best of what burgundy has to offer.
Kévin looks forward to welcoming a sophisticated and diverse clientele, but also transports them for a moment in the universe of a century-old restaurant proudly holding three Michelin stars.The duo they form with the Executive Chef Yann Klein aims to bring a touch of youth while honoring the House's legacy and maintaining the level of excellence that has been inculcated in them by Chef Eric Pras.
