Éric Pras

Chef Éric Pras's culinary philosophy is deeply rooted in a blend of continuous evolution, humility, and unwavering dedication to his craft. He operates under the precept of "transmettre et se dépasser" (transmit and surpass oneself), constantly striving to "always push forward" and emphasizing that he is "not a man of routine." This ethos allows for a dynamic interplay between "balancing and embracing tradition and modernity," ensuring that his cuisine offers "reassuring values that still allow for surprises and the explosion of the senses." He also profoundly "values the work of the women and men of our region," seeing his dishes as a tribute to their efforts. His approach to ingredients is guided by seasonality and provenance, where products are chosen "when they’re in season, when they taste better." While deeply invested in showcasing local Burgundy treasures like mustard, pain d’épices, snails, and frogs, Pras demonstrates remarkable adaptability. He ensures that his menus are fluid, capable of changing "from one day to another, even from morning to evening, according to the availability of products, because they are the ones to win." This flexibility extends to his international ventures, where he diligently adapts to local sourcing, embracing a "multitude of new ingredients" and bridging culinary cultures by expertly incorporating regional products like Xinjiang milk-fed lamb or Coral Grouper into his French-inspired creations. Pras’s overarching vision for his culinary art is one of gradual evolution, maintaining fidelity to the foundational spirit of Maison Lameloise while infusing it with his distinct personality. He aims to "slowly and respectfully introduce the city to a taste of Burgundy," fostering a deeper appreciation for French cuisine. His commitment to consistency is paramount, underscoring that "every single day, every single round of service, we must deliver the highest quality to our customers on all fronts." This dedication ensures that his evolving cuisine, whether through traditional preparations or innovative Franco-Chinese fusions, consistently delivers genuine flavors that are "neither too strong nor too spicy," providing a memorable and authentic dining experience. Chef Éric Pras's signature approach is characterized by a "creative, demanding, perfectionist" spirit that "resourcefully meanders, giving free rein to creativity, imagination and experimentation in combinations of tastes, flavours and textures." He prioritizes "genuine flavours, neither too strong nor too spicy," while meticulously attending to "aesthetics and pairing them to the wines of Bourgogne." His technique respects the inherent quality of seasonal ingredients, adapting preparation and presentation to enhance their natural essence. He also demonstrates a keen ability to adapt service nuances, such as speed, portion size, and seasoning, to suit diverse clientele, as seen in his Shanghai establishment. Pras has masterfully integrated his own style with the revered heritage of Maison Lameloise. While retaining emblematic historical dishes such as the Truffle compote of oxtail, the Pigeon cooked in bladder, and the Lobster mille-feuilles with tomato pie, he has introduced his own legendary creations. His most notable signature dishes include: * Snail tart * Roasted pigeon with pain d’épices pralines * Hot and cold prawns in green tomatoes sauce and mustard cream * Smoked salmon, marinated and cooked in vine branches covered in dill milk cream with Aquitaine caviar and served with an asparagus sorbet * Blue lobster, Roasted tail with purple artichokes and zabaglione, claws in potato cream and tarragon In his international ventures, he has also developed innovative dishes that fuse French techniques with local ingredients, such as Sea cucumber paired with foie gras and cooked in the style of Burgundy red wine and beef stew (Beef Bourgogne) and preparations of locally-sourced milk-fed lamb and Coral Grouper presented in a distinctly French manner.

Career

• Trainee at Hôtel Central de Renaison, Renaison
• Trainee at Maison Troisgros, Roanne
• Trainee at Bernard Loiseau, Saulieu
• Trainee at Pierre Gagnaire, Saint-Étienne
• Trainee at Antoine Westermann, Strasbourg
• Trainee at Belle Otéro, Cannes
• Sous-Chef / Chef (2005-2008) at Régis Marcon, Saint-Bonnet-le-Froid
• Head Chef / Owner (2008-Present) at Maison Lameloise, Chagny

Mentored by Bernard Loiseau, Pierre Gagnaire, Antoine Westermann, Régis Marcon, Jacques Lameloise.