Maison Lameloise
Chagny, France
⭐3 Stars
The Experience
From Michelin Guide
It's impossible to sum up in just a few lines the story of this institution, whose star-studded career begun back in… 1926! Yet, Lameloise, whose interior features a string of warm, cosy dining rooms, each of which is appointed individually, is far from nostalgic. Éric Pras, former sous-chef to Jacques Lameloise, became head chef in 2009 when his mentor retired; as Éric puts it: Tradition is the future. Faithful to the venue’s founding spirit, as inspired as he is meticulous, Pras pays homage to Burgundy's terroir (snails, Bresse poultry, Charolais beef, Morvan hazelnut cazette) whilst keeping pace with his era and today’s tastes. They serve a fine selection of wines, especially by the glass.
Unique Things
From Visitor Experiences
- Unique Dining Layout: Maison Lameloise features a string of warm, cosy dining rooms, each appointed individually, creating a unique dining experience despite its ability to accommodate sixty guests.
- Historical Significance: The restaurant has been a part of French gastronomy since 1921, originally located in a former post house, and has maintained a high level of culinary excellence over the years.
- Culinary Achievements: Jacques, a former chef, achieved the distinction of being the youngest chef to win three Michelin stars in 1979, a feat that lasted for 26 years until the loss of the third star in 2005.
Ingredient Stars
From Visitor Experiences
- Charolais Beef
Significance: Sourced from within 10 kilometers of the restaurant, this premium beef is a regional specialty, celebrated for its tenderness and flavor. It is often featured as a main course, highlighting Burgundy’s terroir and local farming traditions. - Quail Egg (in Oeuf Meurette)
Significance: Used in the signature appetizer “Oeuf Meurette,” a poached quail egg is paired with a rich meurette sauce—a concentrated reduction of red wine, stock, and vegetables—showcasing classic Burgundian technique and flavor. - Escargot (Snail)
Significance: Featured in dishes such as escargot and butter encased in squid ink breading, this ingredient is a nod to Burgundian tradition, prepared with modern finesse for a burst of flavor and texture. - Red Wine (for Meurette Sauce)
Significance: Essential in the meurette sauce, local red wine provides depth and complexity to the signature Oeuf Meurette, binding the dish’s flavors and reflecting the region’s winemaking heritage. - Trout
Significance: Used in tartare form as part of the amuse bouche selection, trout highlights the restaurant’s commitment to fresh, local ingredients and precise, innovative preparation.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Lameloise (6 courses): €220
- Lameloise Prestige (8 courses): €280
- Lameloise Exception (10 courses): €330
Signature Dishes
- Foie Gras: €60
- Turbot: €55
- Blue Lobster: €95