In memory of the four years spent at Marc Veyrat and the daily collection of wild plants and herbs, the star chef Keigo Kimura has chosen to name his two restaurants in Auxerre and Dijon after L'ASPÉRULE. This common perennial in the undergrowth, otherwise known as Scent Cleavers, gives off the smell of cut hay as it dries, also close to the aroma of tonka bean. A modest plant to designate two establishments remarkable for the quality of their culinary proposals.
At a very good school with great Chefs - Marc Veyrat, Christopher Coutanceau, Joël Robuchon -, Keigo Kimura develops a delicate cuisine, with subtle flavors. While respecting the codes of great French cuisine, he seeks to work differently, with a subtle Japanese touch, the fresh and seasonal products that go into his compositions every day.
Awarded with a Michelin Star in Auxerre in 2015, in 2019 he opened his second address in Dijon, capital of Burgundy, where the gastronomic guide renewed his distinction: “One star. A cuisine of great finesse. Worth the detour. With two hats in Gault and Millau, Keigo Kimura invites you to taste premium products, transformed by his imagination and creativity.
Foodies from the Côte-d'Or and Yonne, but also those who make the trip on purpose, will find at L'ASPÉRULE on rue Jean-Jacques Rousseau in Dijon, and L'ASPÉRULE on rue du Pont à Auxerre the same precision, the same accuracy and the same passion for fine cuisine.