Your Holidays with HaPy Saveurs

As soon as he can, the one who was born in Lannemezan goes to meet the breeders, market gardeners and farmers of his native land. “ I currently work with around twenty local producers. I appreciate women and men who make slightly special products that stand out from the crowd. For example, we source organic chickpeas from Hères, chestnuts from the Pyrenees produced in Cabanac “. Quality meats, vegetables and fruits, which serve as a working basis for the development of dishes that revisit Bigourdan specialties. Manuel Godet developed this taste for the terroir with Jean-Pierre Saint-Martin, chef of the restaurant Le Viscos, in Saint-Savin. “ He trained me for six years, he passed on to me his values ​​of sharing and generosity “. After having toured all the positions, he continued his career at the Michelin-starred Parisian restaurant Le Carré des Feuillants. With Landes chef Alain Dutournier, he learned that each dish had to “tell a story”. In 2015, he left the capital to return to the Hautes-Pyrénées, and opened his own restaurant in the city center of Tarbes. “ My desire was to show that we know how to do everything in the South-West ».

The name he chose for his establishment was carefully considered. “ The Footprint refers to the transparency and traceability of products. It’s like a stamp guaranteeing quality, identity and authenticity. I am anchored in my country, which is my signature, my imprint “. Relying on impeccable technique, Manuel Godet has fun with juices, sauces and combinations to offer creative cuisine that enhances Bigourdan products: Bigorre black ham petals, Pyrenees trout in gravlax, black pudding pie , crispy tube stuffed with Astarac black chicken, piperade in vinaigrette, or an Adour kiwi with cocoa and truffle… Surprising dishes that awaken the taste buds and make the establishment famous.
If he describes his cuisine as “improved traditional”, he works more and more instinctively to renew the menu. “ I like change. The cuisine that I offer is therefore instinctive, based on the products that inspire and please me. “. The brigade around him is fully involved in the creation of new recipes. “ The most important thing is to have fun cooking the products received each morning and that my team is happy to work. Two key words drive us: passion and sharing “. A recognized work since the restaurant L’Empreinte is listed in the Michelin Guide, and is referenced by Gault et Millau.

Why are you HaPy Saveurs?

« With all the wealth of agricultural products present in the Hautes-Pyrénées, as a restaurateur, I am spoiled for creating beautiful dishes “. Manuel Godet’s restaurant is one of the first to have been awarded the HaPy Saveurs label. “ What interested me in the approach is the fact that it includes all the players in the agri-food sector. We all work, hand in hand, to achieve common objectives: promoting local excellence and encouraging the population to prioritize it when purchasing or consuming. ».
The chef currently works with around twenty local producers. Men and women whose work he highlights to his clients. “ On our menu and when my servers describe the dishes, the producers from whom we source our products are highlighted. For me and for my team, it is normal to salute the work they do, because without them we would not be able to carry out ours. ».
For him, restaurateurs who adhere to the HaPy Saveurs approach must bear in mind that they are also part of an approach of economic support towards the agricultural sectors of the department. “ Personally, I have given myself the guideline of never discussing the prices set by a producer, breeder or local market gardener. I believe that restaurateurs have a duty to pay a fair price to those who work in their territory to feed us. ».

THE RECIPE IDEA FOR THE END OF YEAR HOLIDAYS: BIGORRE BLACK PORK: ROOKED COOKED FILLET, CANDIED BREAST AND BLADED BLOOD PUDDING WITH PYRENEE CHESTNUT AND A RANGE OF CARROTS

• 1 filet mignon, 1/2 breast and 2 black pork sausages from Bigorre
• Chestnut semolina
• Fresh chestnuts
  Pyrenees
• Panko
• Carrots
• Jus d’orange
• Béarnais pepper with smoked beech wood (Maison Malnou)
• Armagnac domaine Malartic
• Organic egg (La ferme des Crêtes Lustar)
• Flour (La Ferme Campagnolle)
• Optional: black garlic puree, piquillo peppers, fresh herbs
• Mousseline and Carrot Cannons: Peel the carrots, cook in orange juice with salt and Béarnais pepper. Cut part into cannons, mix the rest with butter and cream for the mousseline.
• Carrot Chips: Cut carrots into thin strips, sprinkle with flour and lightly fry. Reserve on absorbent paper.
• Bigorre Black Pork: Sear the seasoned fillet for 4 minutes, let it rest, then bread one side with crushed chestnuts.
• Pig Breast: Cook the breast in a seasoned broth for 10 hours, cool, cut into cubes and sear without fat.
• Breaded Blood Sausage: Remove the skin from the blood sausage, mix it with chestnuts over low heat.
• Form rectangles, bread and fry for 1 minute at 180°C.
• Finishing: Reheat all the elements for 4 minutes at 195°C. Arrange the muslin, cannons and chips. Add the breaded blood sausage, breast and fillet. Sauce with a sweet spice juice and Armagnac.
• Accompaniment: Optional: prepare a piquillo condiment and garlic puree
• black with fresh herbs.

PRACTICAL INFORMATION
2 rue Gaston Manent,
65000 TARBES
05 62 44 97 48
www.restaurant-empreinte.com

The L’Empreinte restaurant is open from Wednesday to Saturday. Service at lunchtime and in the evening by reservation. On Sundays the establishment only provides one service at midday.

Recipe ideas? Gift ideas? For local festivals with HaPy Saveurs, consult our file below: