L'Aspérule

L'Aspérule is a Michelin-recognized restaurant group led by Keigo Kimura, who trained with Marc Veyrat, Christopher Coutanceau and Joël Robuchon. The name L'Aspérule refers to the wild woodruff (Gaillet odorant), a modest forest plant whose scent recalls the chef's daily foraging and inspires the identity of his two establishments in Auxerre and Dijon. The Auxerre restaurant holds a Michelin star awarded in 2015; in 2019 he opens a second address in Dijon where the guide renews the one-star distinction. L'Aspérule highlights terroir-driven ingredients and a chef's background in haute cuisine and daily plant gathering that make its culinary approach distinctive. The dining rooms are elegant, warm and refined with a hushed, intimate atmosphere that suits fine dining and special occasions. The kitchen produces delicate, modern French gastronomy with subtle Japanese touches, working daily with fresh, seasonal and local products while respecting the techniques of grande cuisine. The cuisine is refined and precise, aiming for subtle flavours and balanced compositions that reflect both technique and creativity. Keigo Kimura (Starred Chef).