After three years at cookery school, Émilie Couturier made a name for herself in savoury cuisine before gaining a distinction in pastry-making, a field in which she excelled for ten years.

Influenced by her experiences at Les Crayères in Reims, at Le Clarence and, for nearly four years, at Le Taillevent, she has made a name for herself as a traditional, precise and generous French chef who focuses on the product.

At Héritages, she offers a sincere cuisine in a place that reflects her image: an open kitchen, a counter facing the stoves, five tables and a lounge, for a direct, lively and relaxed relationship with the great classics of French gastronomy.

Crédit : @héritages