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, La 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.
MEET THE TEAM BEHIND CHEF ERIC PRAS
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.
