Empreinte

The cuisine at Empreinte is defined by Chef Jérôme Laurent's unwavering commitment to seasonal ingredients and local sourcing, combined with the technical precision he developed under Yannick Alléno's tutelage. Rather than working from a fixed menu, Laurent composes each day's offerings based on what's available at the market and what's at peak ripeness from his network of trusted producers. This approach means the menu is in constant evolution, reflecting the rhythms of the seasons and the biodiversity of the region. The chef's style emphasizes clarity and respect for ingredients, allowing the natural flavors of exceptional products to shine through sophisticated but never overwrought preparations. You might encounter dishes like aile de raie meunière, where the delicate skate wing is prepared in the classic French style with brown butter, or a pavlova aux abricots corses that showcases the intense flavor of Corsican apricots in a perfectly balanced dessert. Each dish demonstrates Laurent's ability to honor traditional French techniques while bringing his own contemporary sensibility to the plate. The tasting menu format allows the chef to tell a complete culinary story, building flavors and textures across multiple courses. The three-course lunch menu offers an accessible introduction to the restaurant's philosophy, while the four and five-course dinner menus provide a more comprehensive exploration of the chef's capabilities and the season's bounty. Wine pairings, carefully selected by the restaurant's sommelier, complement the food without overwhelming it, featuring selections that often come from small, quality-focused producers who share the restaurant's values. What makes the food at Empreinte particularly compelling is the transparency around sourcing. The restaurant celebrates its relationships with local bakers, market gardeners, and artisan producers, and this connection to the supply chain is evident in every bite. You're not just tasting well-executed dishes—you're experiencing the result of a complete ecosystem of quality-focused producers working in harmony. This commitment to responsible sourcing doesn't come at the expense of flavor or technique; rather, it enhances both, creating food that satisfies on multiple levels.