{"id":144927,"date":"2025-03-20T10:27:17","date_gmt":"2025-03-20T09:27:17","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/lempreinte\/"},"modified":"2025-04-15T07:40:41","modified_gmt":"2025-04-15T05:40:41","slug":"lempreinte","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/en\/etablissement\/lempreinte\/","title":{"rendered":"L'Empreinte"},"excerpt":{"rendered":"","protected":false},"author":14,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"beyondwords_generate_audio":"","beyondwords_integration_method":"","beyondwords_project_id":"","beyondwords_content_id":"","beyondwords_preview_token":"","beyondwords_player_content":"","beyondwords_player_style":"","beyondwords_language_code":"","beyondwords_language_id":"","beyondwords_title_voice_id":"","beyondwords_body_voice_id":"","beyondwords_summary_voice_id":"","beyondwords_error_message":"","beyondwords_disabled":"","beyondwords_delete_content":"","beyondwords_podcast_id":"","beyondwords_hash":"","publish_post_to_speechkit":"","speechkit_hash":"","speechkit_generate_audio":"","speechkit_project_id":"","speechkit_podcast_id":"","speechkit_error_message":"","speechkit_disabled":"","speechkit_access_key":"","speechkit_error":"","speechkit_info":"","speechkit_response":"","speechkit_retries":"","speechkit_status":"","speechkit_updated_at":"","_speechkit_link":"","_speechkit_text":""},"class_list":["post-144927","etablissement","type-etablissement","status-publish","hentry","type-etablissement-exceptional-table","type-etablissement-gastronomic-cooking"],"acf":{"id_eta_scn":"","id_app_foodandgood":"","id_exponum":"","abo":["VIP"],"etoile_michelin":["1"],"titre_presentation":"A gourmet restaurant in a historic building  ","presentation":"A listed, ancestral and historic building in Buxy dating back to the 12th century, La Tour Rouge is a vestige of the ancient ramparts demarcating the Ch\u00e2tel from medieval Buxy. It's in this building that chef Maxime Kowalczyk and Tiffany Gastal welcome you to a refined, warm and historic setting. \n\nThe historic setting continues beyond the walls of Restaurant L'Empreinte. In the Restaurant's courtyard, you can admire Buxy's oldest tree, a mulberry planted in 1789. \n\nThe restaurant's setting has also been designed to offer a warm, elegant atmosphere in keeping with the gastronomic spirit of the place.","types_prestation":false,"photo":119231,"photo_bis":119237,"photo_3":119243,"adresse":{"address":"L\u2019Empreinte, Grande Rue, Buxy, France","lat":46.712965,"lng":4.6942259,"zoom":7,"place_id":"ChIJ28qZVdoB80cR1IQ2jLNa8y4","name":"L\u2019Empreinte","street_number":2,"street_name":"Grande Rue","city":"Buxy","state":"Bourgogne-Franche-Comt\u00e9","post_code":71390,"country":"France","country_short":"FR"},"horaires":"Monday: Closed\nTuesday: Closed\nWednesday: 12:15 - 13:30, 19:15 - 21:00\nThursday: 12:15 - 13:30, 19:15 - 21:00\nFriday: 12:15 - 13:30, 19:15 - 21:00\nSaturday: 12:15 - 13:30, 19:15 - 21:00\nSunday: 12:15 - 13:30","tel":"03 85 92 15 76","boutons":[{"title":"Website","link":"http:\/\/www.lempreinte-buxy.fr\/"}],"boutons_reservation":"","boutons_social":null,"articles":[{"title":"","text":"Maxime Kowalczyk is a young chef from Burgundy, owner of the L'Empreinte restaurant in Buxy, Sa\u00f4ne-et-Loire, which he runs with his partner Tiffany Gastal. At just 28 years of age, he was awarded a Michelin star in 2021, a remarkable feat for an establishment he had taken over just two years earlier. Trained in prestigious establishments such as Lameloise, alongside Eric Pras, he distinguishes himself with a creative cuisine that emphasizes local produce, with around 80% of his suppliers coming from the region.   \n\nMaxime Kowalczyk has cooking in his blood. He inherited his passion from his uncle, a pastry chef at the Ritz for 15 years and Meilleur Ouvrier de France. The chef wanted this star. Far from being a cause for celebration, the distinction honors this tireless chef's taste for effort.   \n\nMaxime is known for his bold yet thoughtful approach to gastronomy, preferring to build trust with his customers 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 the local terroir.  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