I was aware that Jacques Lameloise had been slowly transitioning his restaurant to Eric Pras, but wow what a divine surprise to discover the complete change his style. Not that I was despising, Jacques' generous traditional cuisine (hm, I remember fondly of some of his classics like the ox-tail parmentier covered with truffle slices), but it was a shock in a very positive way to see those dishes coming in as part of a moderately-priced lunch menu.
Eris Pras rejuvenated the place and kept the amazing wine list of affordable Burgundy grand crus (my own personal theory is that half - if not more - of the guests are wine makers, not too surprising given the location).
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| Snail mille-feuille, mushrooms, fennel, hazelnut, garlic foam |
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| Oysters, apple jelly |
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| Cod fish, pumpkin, squid veil, chestnuts, sea urchins |
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| Guinea fowl breasts, parsley root |
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| Guine fowl thighs 'confit' |
I had come back to have a taste of Jacques Lameloise's cuisine. After this meal, I am now after Eric Pras'. It shows a perfect example of a successful handover in a respected institution. Jacques Lameloise must be proud and can fully enjoy his retirement; he knows that his house is in very good hands.
Maison Lameloise
36 Place d'Armes
71150 Chagny
France
+33 3 85 87 65 65
+33 3 85 87 65 65
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