Maison Lameloise

Since 1921 Maison Lameloise has transmitted the art of hospitality from its origins in a former postal relay in Chagny, Burgundy. The Lameloise family — Pierre, Jean and Jacques — built a lineage of chefs and Michelin recognition that endures. Menus are regularly refreshed and the house motto is “tradition is to innovate.” The house highlights Charolles beef, freshwater fish supplied by local fishermen and collaborations around caviar, and offers a four-star hotel experience, curated gift boxes combining accommodation, gastronomy and oenology, and a book presenting thirty restaurant recipes for the home. Maison Lameloise pairs a long history of distinctions, including three Michelin stars since 2007, with a commitment to passing on hospitality across generations. The restaurant comprises four dining rooms of differing volumes and atmospheres determined by the building’s architecture. Service is attentive and rooted in a multi-generational hospitality tradition. The cuisine is modern and product-led, prioritising seasonality, purity of ingredients and precise cooking techniques with highly visual, technical presentations. Its philosophy balances regional heritage and contemporary innovation and remains deeply rooted in Burgundian terroir and wine, with dishes constructed through layered elements and a touch of acidity. Eric Pras is chef; he joined the house in 2008, is a Meilleur Ouvrier de France (2004) and took the lead in 2009, supported by associate Frédéric Lamy. Specialties include Poularde de Bresse AOP stuffed, poached and roasted; Saint-Jacques with black truffle and pig’s-foot ravioli; blue lobster and roasted squid (lobster inside squid); langoustines with caviar; and traditional canapés such as a foie gras lollipop, Judru tartlet and frog legs tempura.