Wyszukaj restaurację w Przewodniku Michelin

Ah, Lameloise! It's impossible to sum up in just a few lines the history of this institution, which began its star-studded career in… 1926! But make no mistake: despite its advanced age, Lameloise does not deal in nostalgia. Previously sous-chef to Jacques Lameloise, Éric Pras became head chef in 2009 after his mentor retired; as he puts it: "Tradition is the future." Faithful to the spirit of the place, as inspired as he is meticulous, he pays homage to Burgundy's terroir (snails, Bresse poultry, Charolais beef, Morvan hazelnut cazette) with discreet culinary flourishes, successfully showcasing the premium ingredients in his creations. They serve a fine selection of wines, especially by the glass. The restaurant has a charming succession of cosy little dining areas with different atmospheres (exposed ceiling beams or vaulted ceiling).