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Gastronomic Cocoon in Tournus
Soft blue, copper reflections, enveloping seating, Yohann Chapuis’ gastronomic Écrin, a Michelin-starred restaurant, creates a warm and contemporary atmosphere, both chic and cozy. To emphasize the sincerity of the culinary creations, the place has been designed around authentic materials: wood, leather, velvet, and soft tones.
At the center of the room, an immense skylight diffuses a beautiful clarity, supported by suspended lighting when night falls.
Patterned carpet, comfortably curved banquettes, tableware branded by Sylvie Coquet and Christofle; here, the art of hospitality and fine dining unite to create a poetic cocoon of rare elegance.
With 120m² for 28 covers, and all the intimacy to let oneself be told the flavor-rich stories of Chef Chapuis, l’Écrin offers fine gastronomy a well-designed space.
Cadre atypique
Climatisation
A dose of passion and a good pinch of love. This well summarizes the journey of Stéphanie and Yohann Chapuis, Michelin-starred chef. It’s in the bed of gastronomy that the couple made their nest, and at Pierre Orsi’s that they united their lives. Trained by Daniel Doucet at Hôtel de La Poste and then by Alain Rayé at La Belle Epoque, Yohann crossed paths with Stéphanie at the Lyon table of master Orsi.
She in the dining room, he in the kitchen, the alignment of the planets had borrowed from destiny just enough magic to unite Madame and Monsieur Chapuis both on stage and in life. From then on, they write their story together.
At only 26 years old, Yohann Chapuis – Michelin-starred Chef from Tournus – accepts the apron of head chef at Lameloise restaurant and with it, the delicate mission of regaining the recently lost third star.
Through hard work, perhaps a form of carefree attitude, but mostly talent, the gamble pays off.
In 4 years, driven by the will of an entire team, he returns to Jacques Lameloise his holy grail.
It’s there, at the peak of his art, looking towards the future, that he decides with Stéphanie to open their own establishment; it will be the Greuze restaurant in Tournus, legendary since 1947 under the illustrious toque of Jean Ducloux.
In 2008, hand in hand, the couple makes Greuze restaurant their home and earns a star, barely 10 months later, thanks to their heartfelt cuisine and attentive service. Taittinger Prize winner in 2004, finalist in the Meilleurs Ouvriers de France competition in 2011, Yohann Chapuis is a man of challenges, and Stéphanie the companion of all adventures.
The couple makes Greuze restaurant their home and earns a star, barely 10 months later, thanks to their heartfelt cuisine and attentive service. Taittinger Prize winner in 2004, finalist in the Meilleurs Ouvriers de France competition in 2011, Yohann Chapuis is a man of challenges, and Stéphanie the companion of all adventures.
