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Gastronomic cocoon in Tournus
Soft blue, reflections of copper, enveloping seating, the Écrin gastronomique of Yohann Chapuis, a Michelin-starred chef, creates a warm, contemporary atmosphere that is both chic and cosy. To support the sincerity of the culinary creations, the space has been designed around authentic materials – wood, leather, velvet – and soft tones.
In the center of the room, a huge skylight diffuses a beautiful light, supported at nightfall by suspended lighting.
The art of entertaining and the art of the table combine to create a poetic cocoon of rare elegance.
With 120m² for 28 covers, and all the intimacy of letting yourself be told the tasty stories of chef Chapuis, l’Écrin offers a well-thought-out space for fine dining.
Cadre atypique
Climatisation
A dose of passion and a pinch of love. That’s how Stéphanie and Michelin-starred chef Yohann Chapuis came to be. It was in the bed of gastronomy that the couple made their nest, and with Pierre Orsi that they united their lives. Trained by Daniel Doucet at the Hôtel de La Poste, then by Alain Rayé at the Belle Epoque, Yohann crossed paths with Stéphanie at master chef Orsi’s table in Lyon.
She in the dining room, he in the kitchen, the alignment of the planets had borrowed from destiny just the right amount of magic to unite Madame and Monsieur Chapuis on stage and off. From then on, they wrote their story together.
At just 26 years of age, Yohann Chapuis – Tournus’ starred chef – accepts the apron as head chef of the Lameloise restaurant, and with it the delicate mission of regaining the recently lost third star.
By dint of hard work, a form of recklessness perhaps, but above all talent, the gamble paid off.
In 4 years, driven by the will of an entire team, he returned Jacques Lameloise’s grail.
It was there, at the peak of his art, looking to the future, that he and Stéphanie decided to open their own Maison; this would be the Greuze restaurant in Tournus, legendary since 1947 under the illustrious toque of Jean Ducloux.
In 2008, hand in hand, the couple turned the Greuze restaurant into their Maison, earning it a star just 10 months later, thanks to their heartfelt cuisine and attentive service. Winner of the Prix Taittinger in 2004, and a finalist in the Meilleurs Ouvriers de France competition in 2011, Yohann Chapuis is a man of challenges, and Stéphanie the companion of all adventures.
ain, the couple made the Greuze restaurant their home, earning it a star just 10 months later, thanks to their heartfelt cuisine and attentive service. Winner of the Prix Taittinger in 2004, and a finalist in the Meilleurs Ouvriers de France competition in 2011, Yohann Chapuis is a man of challenges, and Stéphanie the companion of all adventures.
