Éric PRAS

Chef : 1 restaurant

Presentation

When you grow up in Roanne and set your sights on becoming a chef, the obvious dream is to join the kitchens of Troisgros. This, of course, is what Éric Pras did for three years, after his first experience as an apprentice at the Hôtel Central in Renaison.

With Michel Troisgros, he discovered haute cuisine and, after a spell at Loiseau, he returned to his native département to join Pierre Gagnaire's team, then in Saint-Etienne. For the young man, the shock was immense, the revelation absolute, and what he learned and discovered from this chef of genius still influences him today.

With his military duty accomplished, Eric Pras continued his training at La Belle Otéro in Cannes, then one of the finest restaurants on the Côte d'Azur, before joining Régis Marcon in Saint-Bonnet-le-Froid, where he spent three years as second-in-command before returning a few years later, with a MOF title in his pocket, as head chef.

In 2008, Éric returned to Burgundy to second Jacques Lameloise in Chagny. The famous chef is gradually considering handing over the reins. The challenge is daunting, and inevitably intimidating, but Éric Pras has gradually succeeded in imposing his own style, while preserving the very essence of this legendary Burgundian and triumphant house.

F. T.

Biography & Awards

1972 naissance à Roanne, dans la Loire.

2004 Meilleur Ouvrier de France

2008 rejoint Lameloise comme second puis comme chef un an plus tard.

2021 Trophée Gault&Millau d'Or