{"id":144918,"date":"2025-03-20T10:29:12","date_gmt":"2025-03-20T09:29:12","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/lecrin-de-yohann-chapuis\/"},"modified":"2025-04-15T07:40:06","modified_gmt":"2025-04-15T05:40:06","slug":"lecrin-de-yohann-chapuis","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/en\/lecrin-de-yohann-chapuis\/","title":{"rendered":"L'Ecrin De Yohann Chapuis"},"excerpt":{"rendered":"","protected":false},"author":14,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"beyondwords_generate_audio":"","beyondwords_integration_method":"","beyondwords_project_id":"","beyondwords_content_id":"","beyondwords_preview_token":"","beyondwords_player_content":"","beyondwords_player_style":"","beyondwords_language_code":"","beyondwords_language_id":"","beyondwords_title_voice_id":"","beyondwords_body_voice_id":"","beyondwords_summary_voice_id":"","beyondwords_error_message":"","beyondwords_disabled":"","beyondwords_delete_content":"","beyondwords_podcast_id":"","beyondwords_hash":"","publish_post_to_speechkit":"","speechkit_hash":"","speechkit_generate_audio":"","speechkit_project_id":"","speechkit_podcast_id":"","speechkit_error_message":"","speechkit_disabled":"","speechkit_access_key":"","speechkit_error":"","speechkit_info":"","speechkit_response":"","speechkit_retries":"","speechkit_status":"","speechkit_updated_at":"","_speechkit_link":"","_speechkit_text":""},"class_list":["post-144918","etablissement","type-etablissement","status-publish","hentry","type-etablissement-exceptional-table","type-etablissement-gastronomic-cooking"],"acf":{"id_eta_scn":"","id_app_foodandgood":"","id_exponum":"","abo":["VIP"],"etoile_michelin":["1"],"titre_presentation":"Gastronomic cocoon in Tournus","presentation":"Soft blue, reflections of copper, enveloping seating, the \u00c9crin 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. \n\nIn the center of the room, a huge skylight diffuses a beautiful light, supported at nightfall by suspended lighting.\n\nThe art of entertaining and the art of the table combine to create a poetic cocoon of rare elegance.\n\nWith 120m\u00b2 for 28 covers, and all the intimacy of letting yourself be told the tasty stories of chef Chapuis, l'\u00c9crin offers a well-thought-out space for fine dining.","types_prestation":false,"photo":119878,"photo_bis":119884,"photo_3":119890,"adresse":{"address":"Greuze - L'Ecrin de Yohann Chapuis, Rue Albert Thibaudet, Tournus, France","lat":46.5657325,"lng":4.9079524,"zoom":7,"place_id":"ChIJtUUAzgka80cRTl935ZdYY7s","name":"Greuze - L'Ecrin de Yohann Chapuis","street_number":1,"street_name":"Rue Albert Thibaudet","city":"Tournus","state":"Bourgogne-Franche-Comt\u00e9","post_code":71700,"country":"France","country_short":"FR"},"horaires":"","tel":"03 85 51 13 52","boutons":[{"title":"Website","link":"https:\/\/www.restaurant-greuze.fr\/?utm_source=business&utm_medium=business&utm_campaign=business"}],"boutons_reservation":"","boutons_social":null,"articles":[{"title":"","text":"A dose of passion and a pinch of love. That's how St\u00e9phanie 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 H\u00f4tel de La Poste, then by Alain Ray\u00e9 at the Belle Epoque, Yohann crossed paths with St\u00e9phanie at master chef Orsi's table in Lyon.   \n\nShe 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. \n\nAt 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.\n\nBy dint of hard work, a form of recklessness perhaps, but above all talent, the gamble paid off.\n\nIn 4 years, driven by the will of an entire team, he returned Jacques Lameloise's grail.\n\nIt was there, at the peak of his art, looking to the future, that he and St\u00e9phanie decided to open their own Maison; this would be the Greuze restaurant in Tournus, legendary since 1947 under the illustrious toque of Jean Ducloux.\n\nIn 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 St\u00e9phanie the companion of all adventures. \n\nain, 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 St\u00e9phanie the companion of all adventures. 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