Empreinte

56000 VANNES

14/20
Chef's Restaurant

10 PHOTOS

Chef Baptiste Fournier

Cooking French | Gastronomic | Traditional

Price Indicative price per person (excl. drinks)

35€ à 58€

Gault&Millau's review

14/20

Chef's Restaurant What could be nicer than discovering the world of a restaurant by practically entering the cramped kitchen, and being greeted by the chef in action? Baptiste doesn't hesitate to climb the stairs four by four to place a few plates on the table. The small, beautifully appointed, no-frills upstairs room is Marine's domain. Enthusiastic and radiant, she ensures flawless service, including wine service. She knows how to draw on a committed, cutting-edge wine list that favours organic wines: anjou from Nicolas Réau, pic saint loup from domaine Inebriati, saint-joseph from Ferme des 7 lunes, marsannay from Jean Fournier, chablis from domaine Daniel-Etienne Defaix... These reasonably priced wines are the perfect accompaniment to a generous, fragrant and very vegetal cuisine, which could probably do with a little more simplicity. But nothing too serious! So let's enjoy an iodized starter that combines red mullet, langoustine and beet, caressed by a frank bisque. This is followed by a perfect line-caught sea bass, gently whipped by a smoked chili emulsion. An anthology of vegetables brings a breath of freshness to the dish: broccoli, cauliflower, potatoes, turnips... The "meat" sequence comes in the form of lamb confit, in a chard leaf with a beautiful cooking juice and vegetables - always very present like the herbs - ensuring the transition between the end of winter and the beginning of spring. We conclude with a creamy Sao Tomé chocolate ganache, refreshed by the subtle presence of rhubarb, apples and citrus fruits, the acidity of which is tempered by a carrot caramel... A wonderful menu at lunchtime, and a unique menu (with or without meat) and blind menu in the evening.

Plan

Address 15 Place Valencia
56000 Vannes

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Baptiste Fournier Chef

Menu A la carte

Starter Les jeunes poireaux à la flamme, riz rond vinaigré au miso blanc, épinards tendres & émulsion à l’œuf coulant, menthe du jardin €10 Les légumes du Printemps en méli-mélo coloré & savoureux, vinaigrette à la poutargue de mulet maison, olives Kalamata & cueillette €10

Main course La petite pêche côtière, pomme purée à l’huile d’olive, carotte en peau & courge musquée, sucs iodés & petite oseille sauvage €20 Le magret de canard rôti de Martin, betterave blanche & céleri fondant, patate douce au jus de rôti, blettes & graines grillées €20

Dessert Les pommes Latapie en marmelade vanillée, biscuit sablé au blé noir, blanc-manger de yaourt de brebis & verveine citronnée €10 Ganache au chocolat Sao Tomé, mousseline de panais à la vanille, flan crémeux & granola sucré au miel €10

Menus 3 plats €35 Suivez l’Empreinte / Entrée / poisson / fromage / dessert €48 Suivez l'Empreinte : Entrée / poisson / viande / fromage / dessert €58