A researched professional record. Inclusion does not confirm representation, availability or interest in a new project.
At a glance
Maison Lameloise Shanghai is the first Asian outpost of the Burgundy restaurant, on the 68th floor of Shanghai Tower. It serves contemporary French cooking that pairs Burgundy recipes with Chinese produce such as Yunnan mushrooms and green Sichuan pepper, alongside a deep Burgundy wine list. The MICHELIN Guide describes 180-degree views of the Bund and a kitchen led by a chef who worked for years under Éric Pras at the flagship; the current Executive Chef is Alexandre Tanton.[1] [2] [3]
Cooking & identity
The cooking is French in structure and Shanghai in sourcing: Burgundy references, precise sauces and a product-first line, with local ingredients used as part of the language rather than as a gimmick. The 68th-floor room adds a dramatic frame, but the official menu language stays on tradition, season and produce.[1] [3]
The restaurant’s stated philosophy
Paraphrased from the restaurant, its group or a named chef’s statement.
The restaurant’s own site states the idea as “Tradition is innovation.” It describes Éric Pras’s cooking through simplicity, elegance and emotion, with the product put first and food-and-wine pairing treated as part of the same work.
The Shanghai team page adds the local translation: Burgundy training, a move to Shanghai, and a menu that pairs French tradition with Chinese produce. The MICHELIN Guide describes the result as authentic French cooking with Yunnan mushrooms and green Sichuan pepper.
[1] [3] [2]Why this profile is included
Included through a current MICHELIN star, an official Burgundy-to-Shanghai team statement and a detailed chef biography. No dated collaboration was verified for this batch; that does not mean none took place.[1] [2] [3]
Independent observations
ChefsLanding · · Editorial commentary on the public record
A 68th-floor view and a Burgundy name can carry a restaurant for a while. The harder question is whether the kitchen uses Chinese produce to make French cooking more precise, or merely to add a local accent to a familiar luxury script. Yunnan mushrooms and green Sichuan pepper are a good test.
The official chef-page conflict is a useful reminder: a restaurant’s website is a source, not a monument. The dossier keeps the conflict visible. What matters at the table is whether the current team can make the Burgundy references taste alive in Shanghai.
Recent developments
Collaborations & guest appearances
0 collaboration projects · 0 within the two-year research window
Projects are deduplicated: multiple nights, venues or reports do not automatically become separate collaborations. Food-and-drink events and shared festival appearances are labelled by format.
- No named collaboration project has yet been verified for this profile. This does not establish that no collaboration has taken place.
Recognition over time
Restaurant ratings and individual honours are listed separately. Editorial profiles are labelled as coverage.
- 2026
MICHELIN Guide · one star[2]
Sources & dates
Public biographies, restaurant statements and named interviews checked on 5 November 2026. Exact employment dates and unreported engagements may remain unavailable.