Yohann Chapuis

The Path

Training at Maison Doucet gave Chapuis his base before he stepped into the chef role at Lameloise (2004–2006), a period that placed him inside one of Burgundy’s closely watched dining rooms. He then moved to Restaurant Greuze (from 2008), where the same composure and precision carried into another kitchen shaped by high expectations. From there, the career widened across France. Pierre Orsi and La Pyramide added Lyon and Vienne to the list of places where Chapuis held the chef role, each post reinforcing a profile built on responsibility, continuity and the authority that comes from running the room well. Later, he brought his name and sensibility to L'Écrin de Yohann Chapuis in Tournus, France, where the restaurant’s title marks a more personal phase.

The Work Today

At L'Écrin de Yohann Chapuis in Tournus, France, the kitchen is built around a direct line between chef and plate. The work is shaped by explicit attention to local products and creative handling, with the emphasis on a rooted, controlled style rather than display. He has described that aim plainly: “All these works will help us to be even better and more consistent. My objective remains the same: to raise the products of our local terroir, such as Bresse chicken or Burgundy snails, by bringing a creative touch.” That sentence lays out the kitchen’s operating terms: Bresse chicken, Burgundy snails, local terroir, consistency, a creative touch. Chapuis’s method is one of refinement through attention, keeping the region in focus rather than trying to remake it.

In Their Words “All these works will help us to be even better and more consistent. My objective remains the same: to the products of our local terroir, such as Bresse chicken or Burgundy snails, by bringing a creative touch.”

Acclaim

Chapuis’s standing is visible in the sequence of chef titles across named French addresses, ending at the Tournus restaurant that carries his name. Lameloise gives the record a Chagny chapter from 2004 to 2006; Restaurant Greuze gives it a Tournus chapter in 2008; Pierre Orsi and La Pyramide extend that map through Lyon and Vienne. Taken together, those appointments define his recognition: a French chef whose career has been measured by leading kitchens, not simply moving through them. At L'Écrin, the focus returns to products, terroir and the consistency he has identified as the goal.