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Ah, Lameloise! Just saying the name makes the connoisseurs of Burgundy and beyond quiver with pleasure. It is impossible to summarise in a few lines the history of this institution which began its star-studded career in… hold on to your hats… 1926! But make no mistake: despite its advanced age, Lameloise does not deal in nostalgia. Eric Pras, who arrived to head up the establishment in 2009, sums it up in one sentence, which is almost a mantra: "Tradition is the future." Suffice to say, he has no intention of resting on his laurels. Faithful to the spirit of the place, as inspired as he is meticulous, the chef serenely turns out dishes that will knock your socks off, paying homage to the land (snails, Bresse poultry, Charolais beef, Morvan cazette), while remaining tuned into the zeitgeist. Very good selection of wines, especially by the glass. Expertly done.