Éric Pras reveals his favorite Burgundy producers

Market gardeners, butchers, chocolatiers, wine merchants... Éric Pras, chef at Maison Lameloise in Chagny, shares five addresses of the artisans and producers who make Burgundy so rich.

Mathilde Bourge Published today at 1:22 PM

Chef at Maison Lameloise (4 toques) in Chagny, Éric Pras is the heir to a legendary establishment that has embodied Burgundian gastronomy for several generations. His cuisine combines precision, refinement and respect for the terroir. For him, every dish begins long before the stove, in contact with local producers, artisans and market gardeners, who shape the raw materials with patience and passion. Here are five names to add to your address book.

Les Jardins d'Ao, Passy

For the past three years, Éric Pras has been working with this passionate couple of market gardeners, who grow vegetables and herbs of exceptional quality. Each plant and vegetable is meticulously processed, and the finesse of the taste is reflected in the restaurant's dishes. " You can find them at the Chagny market every Sunday," says the chef.

Where to eat? Les Jardins d'Ao, 102 chemin de la Praye, 71220 Passy, France
https://lesjardinsdao.fr/

Ferme Fruirouge, in Nuits-Saint-Georges

at Ferme aux Fruits Rouges, the Olivier family transforms their produce into nectars, crèmes de cassis, jams and blackcurrant vodka. Each product reflects the terroir of Burgundy and the care given to each fruit. " I love the quality of their products and their passion for blackcurrants," says Éric Pras. These red fruits are also available in the Fruirouge & Cie boutique, in the heart of Nuits-Saint-Georges.

Where to buy? Ferme Fruirouge, Hameau de Concoeur, 2 place de l'Église, 21700 Nuits-Saint-Georges and Fruirouge & Co, l'épicerie fermière, 40 Grande Rue, 21700 Nuits-Saint-Georges
www.fruirouge.fr

Boucherie-charcuterie Jaugey, in Chagny

For charcuterie and the famous jambon persillé bourguignon, Éric Pras buys from Monsieur Jaugey in Chagny. Here, craftsmanship is respected at every stage. " He prepares Judru de Chagny for us, which we serve as an aperitif toast," explains the chef. The award-winning house-cured ham is a true emblem of local savoir-faire. An address where quality and tradition are reflected in every product.
▶ Where? Boucherie-Charcuterie Jaugey, 47 Place d'Armes, 71150 Chagny

Chocolaterie Hirsinger, in Arbois

For pastries and sweets, Éric Pras recommends Edouard Hirsinger, an exceptional master chocolatier. His creations combine finesse, originality and a perfect balance of flavors. " It was a customer who introduced me to Edouard's chocolates, and for me it's one of the best I've ever tasted. Pure indulgence ", confides the chef. Hirsinger chocolates are a veritable jewel of creativity and excellence.

Where to buy? Chocolaterie Hirsinger, Place de la Liberté, 39600 Arbois
www.chocolat-hirsinger.com

Two wine shops, in Beaune and Santenay

When it comes to wine, Éric Pras turns to passionate cellarmen who share his taste for discovery and high standards. Avintures, in Beaune, is the address of a young wine merchant, Thomas, who loves wine. "It's an atypical place where he unearths young talent from Burgundy and beyond," says Éric Pras. A lively cellar, where curiosity and high standards meet in every bottle.

Where to buy? Avintures, 20 rue du Faubourg Saint-Nicolas, 21200 Beaune
www.avintures.fr

To explore the terroirs of the southern Côte de Beaune, Éric Pras also recommends Le Caveau de Santenay. Here, Guillaume welcomes visitors with a smile and good humor, and knows how to help them discover the remarkable estates of Santenay and Maranges.