Last places available for the Saint-Vincent Tournante des Maranges banquet

The Saint Vincent Tournante 2026 banquet will feature a six-course gourmet menu accompanied by carefully selected wines from the Maranges appellation, with food and wine pairings planned in advance with the winemakers. As is tradition, the menu will remain a secret until the day of the event.

A unique "six-hands" collaboration in Burgundian gastronomy

This banquet will be prepared by three leading figures of Burgundian gastronomy, brought together for the occasion:

• Éric Pras, Meilleur Ouvrier de France and three-star chef at restaurant "Lameloise" in Chagny,
• Quentin Thomas, for Maison Huez , a gourmet caterer renowned for his expertise in major events,
• Marie Simon, World Champion of Sugar Arts, in charge of the pastry section.

All three share a common professional history, as Quentin Thomas (Maison ) and Marie Simon both worked at one time in the kitchens of Maison Lameloise under the supervision of Éric Pras.

A culinary and human challenge

Serving a gourmet dinner of this caliber to 1,000 people is a real logistical challenge. To achieve this, Maison Huez will deploy a large-scale operation: several kitchen teams will work simultaneously, with 350 covers per team, a dedicated team of 10 people will be mobilized several weeks in advance in the laboratory, and nearly 40 waiters will be on duty on the day itself to ensure a smoothly run service. Twenty-four chefs from Maison Huez will also be responsible for preparing the dishes on the evening of the banquet. This team has completed training courses to ensure the authenticity of the recipes, alongside chef Éric Pras, who will be present at the end of the service. "We have worked on a menu of excellence. Quentin Thomas and Marie Simon have succeeded in reproducing what we had imagined, for 1,000 people, by supervising the number of steps required for each creation per plate. We will be offering dishes that require a high level of technical skill. It is a challenge and a source of pride for all of us to be able to reproduce excellence on 1,000 plates thanks to close collaboration," says Éric Pras.

Beyond the technical performance, this banquet is also intended to be a moment of sharing, illustrating the collective dimension of Saint-Vincent: winemakers, chefs, volunteers and guests gathered around the same table.

Practical information

📅 Date: Saturday, January 24, 2026, in the evening

📍 Location: Palais des Congrès de Beaune

🍽 Package: six-course gourmet dinner, wines included

💶 Price: €295 including VAT per person

🎟 Reservations: Limited to 1,000 guests, a few places remain, don't wait! Tickets available on the official Saint-Vincent Tournante website . Maranges

Éric Pras: excellence, trust and transmission at the heart of this banquet

Three-star chef and Meilleur Ouvrier de France, Éric Pras will bring his expertise to this banquet through several dishes, designed for the occasion or inspired by his iconic creations at restaurant Lameloise. To do so, he is drawing on his long-standing collaboration with Quentin Thomas and Marie Simon, former members of his team.

"Dinner will be a true gastronomic choreography, blending fine local produce, exquisite techniques, gourmet nods to Burgundy (mustard, mulled wine and reinvented local flavors), and superb food and wine pairings, created with the winemakers of..." Maranges "during cross-tastings," explains Éric Pras.

Quentin Thomas, Maison Huez: the architect of the banquet

To successfully meet this logistical and gastronomic challenge, Maison Huez was chosen by the organizing committee of the Saint-Vincent Tournante Maranges for its expertise in organizing and serving large banquets. It was Maison Huez that organized the previous (very successful) dinner for the Saint-Vincent Tournante 2025 in Ladoix.

“A banquet of this scale demands millimeter precision. We approach this challenge with humility, pride and the desire to deliver an unforgettable moment to the guests who will come to enjoy this menu paying homage to the gourmet delights of the Burgundy terroir, from glass to plate,” comments Quentin Thomas.

Marie Simon: a reinterpretation of an iconic dessert maison Lameloise.

Formerly the head pastry chef for Éric Pras in Lameloise, Marie Simon now collaborates regularly with the Maison Huez focuses on the sweet side of his events. After running a shop in Beaune Where she revisited and elevated classic pastries like Paris-Brest, éclairs, rum baba, and flan, she settled in Demigny in January 2026. She created the banquet dessert, designed to complement the menu, with a reinterpretation of a creation she developed with Éric Pras early in her career. This version incorporates winter flavors and is accompanied by a mulled wine sorbet made with a wine rouge of the AOC Maranges .

"I wanted to convey a feeling of warmth and winter comfort, like a sweet treat after a day of skiing. For me, the unity of the menu is essential: the diner should not identify distinct signatures, but an overall coherence," says Marie Simon.

© Photo Credits: Flore Deronzier / Rouge Cerise, Jean Claude Amiel, Ilya Kagan, Pascal Lattes, Vinup Agency

Morgane AIGU

Journalist (part-time)