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Jacques Lameloise
Jacques Lameloise has been in charge of the house since the 1970's, just as his father had done in the 50's and 60's, and his grandfather before that in the 1920's., Combining a seriousness and talent, complemented by the warm welcome of their wives.
Jacque Lameloise was born in the family hotel on the 6th of April 1947. It was not known at the time that this would be a great year for both wine and the future of gastronomy in Burgundy. The young Jacques was not really passionate about cooking, and not much more interested in his studies. He adored sport (like his father and his brother) and especially liked a joke. It was he who at five years old decided to paint the decorator's ladder whilst the former was having lunch, and it was Jacques who decided to pour oil over the kitchen tiles because he realised it would make the floor slippery.
It was not long before Jacques started high school and it was decided that he would enter the culinary school de la rue Jean Fernandi in Paris; two years spent under the orders of Jean Rouquier. With his qualification in the bag he spent a year with Mr Ogier at l'Aubergade in Pontchartain, a serious establishment were one learnt the rigour of organisation. Afterwards, he worked at Lucas-Carton for six months (whilst lodging at the Don Bosco boarding house, where he met his future wife, Nicole). Jacques then followed in his grandfather's steps by working at the Savoy hotel in London for one year. "When one of the boys made a mistake he would have to apologise in front of Escoffier's stove, which was kept in the kitchens of the Savoy". The succession of great restaurants followed with Fourquet's in 1968 then Ledoyen for one year (at the same time as Gérard Besson) and finally at Lasserre in 1970 (at the same time as Michel Rostang and Jean-Paul Lacombe). Of the famous restaurant on Franklin Roosevelt avenue, Jacques remembers, amongst other things, the ortolans ordered by Salvador Dali, and of which the waiters were only to happy to devour, because the maestro was contented simply by smelling them. He also remembers that André Malraux always ordered the pigeon whenever he came. In the years spent working at the "grand" houses Jacques has retained in particular the enormous pleasure of satisfying the most prestigious clients. He learnt the art of working in the restaurant, as much as the working in the kitchens.
Jacques returned to Chagny in 1971, he found his place working alongside his father and chef Fernand. Little by little Jacques introduced new recipes, looked for ways to improve and to innovate, whilst respecting the traditional dishes which had given the restaurant its reputation, dishes such as Trout à l'aligoté, Maitre Jean crayfish or the Janick cockerel in pasta sauce (created by his father to celebrate the birth of his first girl). He studied high level pastry making with Gaston Lenôtre. He spent time contacting and exchanging ideas with other young chefs; he visited and discovered what others were doing. He got to know the prestigious winegrowers of the côte de Beaune, côte de Nuits and the côte Chalonnaise. He discovered new talents. Later, he would start to select wines which he would sell under his name. Jacque's passion was consecrated to classic cars, and he spent a lot of time and money fuelling this hobby. Jacques has a fondness for old Lancias and, when able to, he and his family take part in classic car rallies.
Jacques Lameloise inherited the pleasure of always wanting to do better. The Lameloises are consistent, respectful of tradition, take after each other and try always to improve. They are solid and brilliant. As the Chagny coat of arms, which represents an oak and gold, with the motto: "E solo robur, from the sun I draw my force".
Jacque Lameloise was born in the family hotel on the 6th of April 1947. It was not known at the time that this would be a great year for both wine and the future of gastronomy in Burgundy. The young Jacques was not really passionate about cooking, and not much more interested in his studies. He adored sport (like his father and his brother) and especially liked a joke. It was he who at five years old decided to paint the decorator's ladder whilst the former was having lunch, and it was Jacques who decided to pour oil over the kitchen tiles because he realised it would make the floor slippery.
It was not long before Jacques started high school and it was decided that he would enter the culinary school de la rue Jean Fernandi in Paris; two years spent under the orders of Jean Rouquier. With his qualification in the bag he spent a year with Mr Ogier at l'Aubergade in Pontchartain, a serious establishment were one learnt the rigour of organisation. Afterwards, he worked at Lucas-Carton for six months (whilst lodging at the Don Bosco boarding house, where he met his future wife, Nicole). Jacques then followed in his grandfather's steps by working at the Savoy hotel in London for one year. "When one of the boys made a mistake he would have to apologise in front of Escoffier's stove, which was kept in the kitchens of the Savoy". The succession of great restaurants followed with Fourquet's in 1968 then Ledoyen for one year (at the same time as Gérard Besson) and finally at Lasserre in 1970 (at the same time as Michel Rostang and Jean-Paul Lacombe). Of the famous restaurant on Franklin Roosevelt avenue, Jacques remembers, amongst other things, the ortolans ordered by Salvador Dali, and of which the waiters were only to happy to devour, because the maestro was contented simply by smelling them. He also remembers that André Malraux always ordered the pigeon whenever he came. In the years spent working at the "grand" houses Jacques has retained in particular the enormous pleasure of satisfying the most prestigious clients. He learnt the art of working in the restaurant, as much as the working in the kitchens.
Jacques returned to Chagny in 1971, he found his place working alongside his father and chef Fernand. Little by little Jacques introduced new recipes, looked for ways to improve and to innovate, whilst respecting the traditional dishes which had given the restaurant its reputation, dishes such as Trout à l'aligoté, Maitre Jean crayfish or the Janick cockerel in pasta sauce (created by his father to celebrate the birth of his first girl). He studied high level pastry making with Gaston Lenôtre. He spent time contacting and exchanging ideas with other young chefs; he visited and discovered what others were doing. He got to know the prestigious winegrowers of the côte de Beaune, côte de Nuits and the côte Chalonnaise. He discovered new talents. Later, he would start to select wines which he would sell under his name. Jacque's passion was consecrated to classic cars, and he spent a lot of time and money fuelling this hobby. Jacques has a fondness for old Lancias and, when able to, he and his family take part in classic car rallies.
Jacques Lameloise inherited the pleasure of always wanting to do better. The Lameloises are consistent, respectful of tradition, take after each other and try always to improve. They are solid and brilliant. As the Chagny coat of arms, which represents an oak and gold, with the motto: "E solo robur, from the sun I draw my force".
Restaurant(s)
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