La Cuisine d'Eric Pras
Meilleur Ouvrier de France in 2004 and three-star chef
At 15, Eric between the kitchen as we enter into religion: it is his vocation. He completed his apprenticeship at the Hotel Central Renaison and never ceases, therefore, to chain places: Maison Troisgros in Roanne, Bernard Loiseau Saulieu, Pierre Gagnaire in St. Etienne, Antoine Westermann, Strasbourg, Belle Otero in Cannes, Régis Marcon in Saint-Bonnet-le Froid ... it is in contact with these icons of French Gastronomy he could develop his personality, enrich its own language processor.
In 2008, at the age of 36, he left Saint-Bonnet-le-Froid, where he officiated since 2005 as Chef de Cuisine for Chagny, to call Jacques Lameloise. Which marks a deliberate choice, for Meilleur Ouvrier de France 2004, a crucial step. Indeed, in 2009, after a year of work for four hands, he took over the kitchen of Jacques Lameloise House.
Eric PRAS the product first!
Simplicity and elegance at the service of emotion.
Creative, demanding, Eric Pras has marked his card borrows House Lameloise, giving new life to this mythical table. Its cuisine, fresh, precise and delicate balance of power banned. It is thought around the product to highlight: this is the recipe that sublime terroir. Particular attention is given to food and wine pairings.
Accuracy and balance
Dune with technical rigor, Eric Pras passed the harmony of flavors first.
The "prawns, hot & cold green apple juice, light cream and mustard Fallot Aquitaine caviar" to "tart Burgundy snails, vegetable fresh herbs and seasonal vegetables, garlic and marinated sparkling , nettle coulis "cuisine gives Burgundy accents freshness and lightness.