Trained for three years at culinary school, Émilie Couturier first distinguished herself in savory cuisine before earning a distinction in pastry, a field in which she excelled for ten years.

Her career has been shaped by formative experiences at Aux Crayères in Reims, Le Clarence, and nearly four years at Le Taillevent. She champions a traditional French cuisine : precise, generous, and centered around the product.

At Héritages, she offers a sincere and heartfelt cuisine in a space that reflects her personality: an open kitchen, a counter facing the stoves, five tables, and a private lounge, fostering a direct, vibrant, and uninhibited relationship with the great classics of French gastronomy.

Photo : @arbesfood