L'Empreinte

Burgundy snails prepared in a crispy puff pastry. Served with a traditional persillade sauce (butter, garlic, and parsley). A classic, flavorful starter.

Creamy Saint-Marcellin cheese wrapped in a thin, fried brick pastry until crispy. Served warm on a salad with a mild honey vinaigrette.

A homemade terrine prepared with rabbit meat and rich foie gras pieces. Dense and melting texture, served cold, usually accompanied by bread.

Pasta stuffed with delicate langoustine meat. Served in a light and aromatic broth infused with lemongrass and ginger for an Asian touch.

Raw salmon marinated (gravlax) tinted and flavored with beetroot. Served fresh with a creamy, tangy lime cream.

Wild mushrooms (chanterelles) sautéed with butter, garlic, and parsley. A simple dish that highlights the earthy flavor and firm texture of the mushrooms.

Creamy and smooth butternut squash soup, garnished with sautéed chanterelles. Sweet and autumnal flavor with a velvety texture.

Pan-seared duck fillet, served pink. Accompanied by a sweet and savory honey and rosemary sauce and small roasted potatoes.

Tender piece of lamb roasted in the oven. Served with fresh green beans and rustic fork-mashed potatoes.

Selection of fresh seasonal vegetables sautéed. A healthy and colorful vegetarian dish highlighting market produce.

Thick piece of roasted cod (white fish), served with spinach and a coarse mashed potato. Topped with a rich and creamy butter and egg yolk Hollandaise sauce.

Ray wing (tender, flaky fish) served with an original sauce of melted Camembert cheese. Accompanied by mashed potatoes.

Young whole roasted chicken, with tender and delicate meat. Served simply with small roasted potatoes and a green salad.

Very tender veal cut, served with potatoes and sautéed oyster mushrooms. The foie gras sauce adds a creamy and luxurious richness to the dish.

Veal sweetbreads (thymus) renowned for their unique texture, both crispy on the outside and creamy on the inside. Served with seasonal vegetables.

Raw Salers beef, coarsely chopped and seasoned. Served cold with warm potatoes and salad.

Noble and tender beef cut, grilled or pan-seared. Accompanied by a fresh salad and small sautéed golden potatoes.

Sweet tart filled with tangy lemon cream. The house version, likely with a crispy shortcrust pastry.

Chocolate cake baked so the center remains molten and warm. Served with a scoop of refreshing ice cream or sorbet.

Thin crêpes served hot and flambéed with apple brandy (Calvados). Sweet and alcoholic flavor.

Famous caramelized upside-down apple tart, reinterpreted in a modern way by the chef. Mix of melting apples and butterscotch.

Traditional creamy rice pudding dessert, slowly cooked in sweetened milk. Intensely flavored with Madagascar vanilla.

Fruit sorbet served with a glass of arranged rum (rum infused with fruits or spices). A fresh and alcoholic digestive dessert.

Rich and vanilla-infused dessert cream, topped with a layer of crunchy caramelized sugar. Infused with Tonka bean, which adds notes of almond and vanilla.

Aged Camembert cheese, served as a savory dessert. Prepared with Calvados (brandy) and accompanied by walnuts for crunch.

Dessert based on a dry, buttery biscuit (Breton shortbread type). Garnished with fresh seasonal fruits according to the market.

Fresh figs roasted in the oven to concentrate their natural sugar. Served with lavender-flavored ice cream for a Provençal floral note.