Monday: Closed
Tuesday: Closed
Wednesday: 12:15 – 13:30, 19:15 – 21:00
Thursday: 12:15 – 13:30, 19:15 – 21:00
Friday: 12:15 – 13:30, 19:15 – 21:00
Saturday: 12:15 – 13:30, 19:15 – 21:00
Sunday: 12:15 – 13:30
Think to offer
Valid in more than 57 establishments
A gastronomic restaurant in a historic building
The Red Tower, a listed, ancestral, and historic building in Buxy dating back to the 12th century, is a remnant of the ancient ramparts that once enclosed medieval Buxy’s Châtel. It is in this edifice that chef Maxime Kowalczyk and Tiffany Gastal welcome you to L’Empreinte in a setting filled with history, refinement, and warmth.
The historical setting extends beyond the walls of Restaurant L’Empreinte. In the restaurant’s courtyard, you can admire the oldest tree in Buxy, a mulberry tree planted in 1789.
The restaurant’s decor has also been designed to offer a warm and elegant atmosphere, in keeping with the gastronomic spirit of the place.
Cadre exceptionnel
Climatisation
Maxime Kowalczyk is a young Burgundian chef, owner of the restaurant L’Empreinte in Buxy, Saône-et-Loire, which he runs with his partner Tiffany Gastal. At just 28 years old, he earned a Michelin star in 2021, a remarkable achievement for an establishment he had taken over barely two years earlier. Trained in prestigious establishments such as Lameloise, alongside Eric Pras, he distinguishes himself with creative cuisine that showcases local products, with about 80% of his suppliers coming from the region.
Maxime Kowalczyk has cooking in his blood. He inherited his passion from his uncle, who was a pastry chef at the Ritz for 15 years and became a Meilleur Ouvrier de France. Yes, the chef wanted this star. Far from the fuss it can provoke, the distinction honors this tireless worker’s taste for effort.
Maxime is known for his bold yet thoughtful approach to gastronomy, preferring to establish trust with his clientele before introducing more innovative dishes. He is also appreciated for his humility and rigor, which has led him to be a chef who constantly questions himself. At L’Empreinte, his menu evolves frequently, offering a culinary experience that is both refined and rooted in local terroir.
