L'Aspérule

L’Aspérule operates two houses, Auxerre and Dijon, founded and led by Keigo Kimura, who trained in the kitchens of Marc Veyrat, Christopher Coutanceau and Joël Robuchon. The name L’Aspérule (the sweet‑scented bedstraw) references Kimura’s four years with Marc Veyrat and a daily practice of foraging wild plants and herbs; the plant’s hay‑like, tonka‑like aroma functions as a modest emblem for both houses. The Auxerre site earned a Michelin star in 2015 and the addresses have been recognised with two toques in Gault & Millau; the Dijon branch opened in 2019. Guests encounter carefully composed tasting experiences that highlight seasonal sourcing and technical skill. The dining rooms are elegant, refined and intimate, with a warm, hushed atmosphere and carefully considered décor suited to memorable, formal meals. Cuisine is gastronomic and modern: precise, delicate dishes that adhere to French culinary codes while incorporating a subtle Japanese influence and focusing on fresh, seasonal local ingredients with refined presentation. Keigo Kimura is the chef.