YOHANN & STÉPHANIE CHAPUIS
A shared passion and a focus on excellence. This is our story, inspired by a deep mutual bond, uniting us around fine food and the art of entertaining.OUR MEETING & VOCATION
Stéphanie is in the dining room and Yohann in the kitchen: we met in the legendary restaurant of Pierre Orsi when Yohann was training with the great Lyon chefs Daniel Doucet at the Hôtel de la Poste and then Alain Rayé at La Belle Époque.
Our meeting sealed a commitment to shared values: exacting standards and conviviality in order to facilitate the pleasure of fine dining.
Together, we share the same passion: to elevate local Burgundy cuisine through two complementary experiences; L’Écrin, a Michelin-starred fine dining restaurant, and Le Bouchon Bourguignon, a friendly and generous eating establishment. Combining rigorous standards, transmission of know-how and love of good produce, our cuisine and the welcome we offer reflect who we are: authentic, precise and sincere.
This passion for the profession is being passed down through our family. Corentin, our son, is a sous-chef at Le Bouchon Bourguignon, while Erwan is a pastry chef at L’Ecrin. By handing down our knowledge and love of the profession, they continue to write a new page in the Greuze adventure.
Yohann Chapuis
A Michelin-starred chef and craftsman of Burgundian gastronomy, Yohann Chapuis took over the legendary Maison Restaurant Greuze in Tournus in 2008, the history of which is intimately linked with Jean Ducloux who turned it into an iconic establishment.
In less than a year, he earned the “star” which continues to celebrate his commitment and creativity to the present day.
Trained in prestigious restaurants (including La Pyramide in Vienne and Lameloise in Chagny), he has acquired a rare and sharply honed form of expertise.
Today, as chef patron, he delivers cuisine that is both technical and authentic, showcasing local Burgundy produce while remaining resolutely attentive to innovation and refinement.
Stéphanie Chapuis
Stéphanie Chapuis is Yohann’s life and business partner and is head of front of house and service at Restaurant Greuze. Their shared adventure began in Lyon, then continued in Michelin-starred restaurants where she further developed her understanding of hospitality and quality.
As head of the front-of-house team, she ensures that each customer enjoys a unique experience in a warm, friendly and refined atmosphere. She plays a vital role in making the restaurant an outstanding place to eat.
Together, Yohann and Stéphanie have built two distinct establishments: the fine-dining restaurant “L’Écrin” for an haute cuisine experience, and “Le Bouchon Bourguignon” for conviviality and local produce.
The Bocuse d’Or
An iconic chef from Tournus, Yohann Chapuis made his mark on the 2021 Bocuse d’Or culinary competition by leading the French team to victory as their coach. Thanks to this experience and recognition of his expertise, he was then invited to sit on the competition’s organising committee. He is now involved in selecting the future team that will represent France at the next edition of this prestigious culinary event.
MAISON DOUCET – HÔTEL DE LA POSTE, CHAROLLES – 1992 TO 1994
Yohann Chapuis took his first steps in the art of cooking in his hometown at the Hôtel de la Poste run by Daniel Doucet. A place of foundational learning, where he discovered the demands of the profession, respect for the product and the passion that would guide his career as a chef.
MAISON ORSI – LYON – 1996 TO 1998
Alongside Pierre Orsi, Meilleur Ouvrier de France, Yohann Chapuis continued his development and expanded his responsibilities in a prestigious Lyon restaurant. This phase of his career was marked by learning about the absolute discipline and exacting standards that forge great leaders. It was also here that he met his wife Stéphanie.
L’AUBERGE DES TEMPLIERS – LOIRET (MICHELIN ★★) – BEFORE 2000
Yohann Chapuis continued his career in this two-Michelin-starred restaurant, where he learnt about the rigour and demands of fine dining. A first foundational experience of full immersion into the world of haute cuisine.
LA PYRAMIDE – PATRICK HENRIROUX – VIENNE (MICHELIN ★★) – 2000 TO 2004
At La Pyramide, an iconic institution, he perfected his technique and learnt about the meticulous organisation of a prestigious restaurant. A key step in building his expertise.
Restaurant Lameloise Chagny (★★★ Michelin) – 2004 to 2008
At 26, Yohann Chapuis became head chef of Maison Lameloise with the aim of winning back the restaurant’s third Michelin star. In four years, thanks to his talent and the work of the team, this challenge was brilliantly met.
Maison Greuze Tournus (★ Michelin) – Since 2008
Yohann Chapuis fully asserts his identity as a leader. At Maison Greuze he has developed a personal cuisine rooted in the local produce of Burgundy, combining technical precision, generosity and elegance, and was awarded a Michelin star for his iconic restaurant in Tournus.
La Riotte is first and foremost a story of a meeting of minds and energies.
Originating from a partnership between Éric Carrière, Loïc Chalier and chef Yohann Chapuis, the project evolved naturally around the common values of exacting standards and sharing.
Yohann Chapuis devised the restaurant’s menu, supported by a team of chefs in the kitchen tasked with making his ideas a daily reality, where Burgundian tradition is combined with the spirit of a Parisian brasserie. Together, they have created a friendly and ambitious identity for La Riotte in the heart of the Madeleine district.
