Baptiste FOURNIER

Chef : 1 restaurant Breton by adoption, Baptiste Fournier gained experience with top chefs before opening Empreinte in Vannes with his wife Marine.

Presentation

Born in Pontoise, revealed at the helm of an enthusiastic restaurant in the heart of the Hérault region, Baptiste Fournier seems to have found his equilibrium on the shores of the Gulf of Morbihan, in the charming town of Vannes. I grew up in the Val-d'Oise, in Osny, with parents who work in the social sector," he explains. My grandparents lived nearby and tended a magnificent vegetable garden. All my youth, I picked tomatoes, gathered potatoes and weeded the paths. This childhood helped shape who I am today. "

Solid training with the best

At the Lycée hôtelier Jean-Drouant, then at the Ecole Ferrandi, Baptiste Fournier remembers having been impressed by teachers who gave him a taste for the profession. At the same time, he went on to work for the Pourcel brothers, the Raimbault brothers at L'Oasis - "I often went to the wonderful Forville market in Cannes " - Michel Bras and the Crillon, during the Jean-François Piège period .

"At the end of 2011, my wife Marine and I moved to the Hérault village of Vailhan, where we took over the Auberge du Presbytère [Äponem today, editor's note] .We stayed there for just over six years before moving to Brittany, Marine's native region. We were looking for something smaller, in our own image. "

Brittany, the ideal playground for her iodized cuisine

Here, close to the ocean that nourishes his appetite for iodized cuisine, Baptiste Fournier offers a beautiful cuisine of emotion and immediacy. "I'm mainly guided by the market and the day's catch. It's just the two of us, so it's obviously a lot of work, especially with three children, but it suits us perfectly. And we really love the region." Gault&Millau gave them a fine 14/20 rating in their first season, and awarded the chef the Terroir d'Exception Bretagne 2024 trophy.