A chef who trained with the greats of French gastronomy, Eric Pras has accumulated experience and knowledge that he now utilizes at the Three-MICHELIN-Starred “Maison Lameloise” in Chagny.
Born in 1972 in the Loire, Eric Pras, inspired by a passion for gastronomy passed down from his farmer grandparents, completed his professional CAP diploma at the “Hôtel Central” in Renaison at the age of 15.
Since 1989, he has moved from one quality restaurant to another: “Maison Troisgros” in Roanne, the “Bernard Loiseau” restaurant in Saulieu, then under Pierre Gagnaire in Saint-Etienne, Antoine Westermann in Strasbourg, the “La Belle Otéro” restaurant in Cannes, and finally at Régis Marcon's restaurant in Saint-Bonnet-le-Froid.
In these prestigious institutions of French gastronomy, he was able to shape his personality and from each chef, he learned something fundamental that is still reflected in his cuisine today: the true spirit of a three-star restaurant from Troigros, the sense of creation from Gagnaire, the love for the territory from Westermann, the simple cooking from Loiseau and Lameloise, with whom he began working in 2008.
In 2004, Eric was named Meilleur Ouvrier de France (Best Craftsman of France). He started working alongside Lameloise in March 2008, at the age of 36, when he took on the role of Chef de Cuisine in Chagny, at the Three-MICHELIN-Starred “Maison Lameloise,” where he still works today. The same year, he published his first book, “Toc toque,” followed by “Lameloise: Une maison en Bourgogne” in 2011.
Cover Photo by @CédricBarbe
