{"id":117941,"date":"2024-09-18T11:44:36","date_gmt":"2024-09-18T09:44:36","guid":{"rendered":"https:\/\/foodandgood.fr\/?post_type=etablissement&p=117941"},"modified":"2025-03-19T12:26:01","modified_gmt":"2025-03-19T11:26:01","slug":"lasperule","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/lasperule\/","title":{"rendered":"L'Asp\u00e9rule"},"excerpt":{"rendered":"","protected":false},"author":14,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"beyondwords_generate_audio":"0","beyondwords_integration_method":"","beyondwords_project_id":"","beyondwords_content_id":"","beyondwords_preview_token":"","beyondwords_player_content":"","beyondwords_player_style":"small","beyondwords_language_code":"","beyondwords_language_id":"","beyondwords_title_voice_id":"","beyondwords_body_voice_id":"","beyondwords_summary_voice_id":"","beyondwords_error_message":"","beyondwords_disabled":"","beyondwords_delete_content":"","beyondwords_podcast_id":"","beyondwords_hash":"","publish_post_to_speechkit":"","speechkit_hash":"","speechkit_generate_audio":"","speechkit_project_id":"","speechkit_podcast_id":"","speechkit_error_message":"","speechkit_disabled":"","speechkit_access_key":"","speechkit_error":"","speechkit_info":"","speechkit_response":"","speechkit_retries":"","speechkit_status":"","speechkit_updated_at":"","_speechkit_link":"","_speechkit_text":""},"class_list":["post-117941","etablissement","type-etablissement","status-publish","hentry","type-etablissement-restaurant-asiatique","type-etablissement-restaurant-gastronomique"],"acf":{"id_eta_scn":"","id_app_foodandgood":"","id_exponum":"","abo":["VIP"],"etoile_michelin":["1"],"titre_presentation":"Un zeste asiatique ","presentation":"L\u2019asp\u00e9rule, c\u2019est le nom d\u2019une plante parfum\u00e9e, \u00e0 l'image de la cuisine talentueuse servie \u00e0 cette belle table. Attendez-vous \u00e0 du grand art, entre tradition et innovation, avec un zeste asiatique. Pr\u00e9cisons que ce chef japonais a \u00e9t\u00e9 form\u00e9 par de grands noms de la cuisine tels que Marc Veyrat et Jo\u00ebl Robuchon.\u00a0Le restaurant est connu pour ses plats fins et \u00e9l\u00e9gants, mettant en avant des produits locaux et de saison. Dans ce d\u00e9cor \u00e9pur\u00e9, faites votre choix parmi des menus qui varient de 6 \u00e0 7 services. Si le talent de ce chef vous fait r\u00eaver, sachez que vous pouvez le temps d\u2019un repas vous r\u00e9server ses services avec la formule chef \u00e0 domicile.","types_prestation":false,"photo":118024,"photo_bis":118030,"photo_3":118036,"adresse":{"address":"L'Asp\u00e9rule DIJON, Rue Jean Jacques Rousseau, Dijon, France","lat":47.32479319999999,"lng":5.045083099999998,"zoom":7,"place_id":"ChIJZ54w2n2d8kcR1I4Kmk8Yttc","name":"L'Asp\u00e9rule DIJON","street_number":43,"street_name":"Rue Jean Jacques Rousseau","city":"Dijon","state":"Bourgogne-Franche-Comt\u00e9","post_code":21000,"country":"France","country_short":"FR"},"horaires":"lundi: Ferm\u00e9\r\nmardi: 12:00\u2009\u2013\u200913:30, 19:30\u2009\u2013\u200921:00\r\nmercredi: 12:00\u2009\u2013\u200913:30, 19:30\u2009\u2013\u200921:00\r\njeudi: 12:00\u2009\u2013\u200913:30, 19:30\u2009\u2013\u200921:00\r\nvendredi: 12:00\u2009\u2013\u200913:30, 19:30\u2009\u2013\u200921:00\r\nsamedi: 12:00\u2009\u2013\u200913:30, 19:30\u2009\u2013\u200921:00\r\ndimanche: Ferm\u00e9","tel":"03 80 19 12 84","boutons":[{"title":"Site Internet","link":""}],"boutons_reservation":"","boutons_social":[{"type":"facebook-f","link":"https:\/\/www.facebook.com\/RestaurantLasperule\/?locale=fr_FR"}],"articles":[{"title":"Le chef Keigo Kimura","text":"Keigo Kimura a grandi dans l\u2019auberge de ses parents, au Japon. C\u2019est ainsi qu\u2019il int\u00e8gre l\u2019\u00e9cole de cuisine Tsuji, \u00e0 Osaka, et se sp\u00e9cialise dans la cuisine fran\u00e7aise. Sorti major de sa promo, il fait ses armes pendant quatre ans \u00e0 Tokyo, puis s\u2019envole pour la France, \u00e0 23 ans.\r\n\r\n\u00c0 son arriv\u00e9e, en 2000, il int\u00e8gre un h\u00f4tel-restaurant dans le Sud-Ouest, tout comme l\u2019avait fait son chef japonais, une dizaine d\u2019ann\u00e9es plus t\u00f4t. Deux ans plus tard, il d\u00e9croche un poste aupr\u00e8s de Marc Veyrat. \u00ab\u202fL\u2019\u00e9t\u00e9, on travaillait \u00e0 l\u2019Auberge de l\u2019\u00c9ridan, \u00e0 Veyrier-du-Lac, et, l\u2019hiver, on partait \u00e0 Meg\u00e8ve, \u00e0 La Ferme de mon P\u00e8re.\u202f\u00bb\r\n\r\nApr\u00e8s un passage \u00e0 La Rochelle, chez Richard Coutanceau, Marc Veyrat le rappelle. \u00ab\u202fSon chef, St\u00e9phane Froideveaux, \u00e9tait parti, il avait besoin de quelqu\u2019un pour renforcer l\u2019\u00e9quipe.\u202f\u00bb Keigo Kimura y reste deux ans, puis part \u00e0 Paris, \u00e0 La Table de Jo\u00ebl Robuchon. \u00ab\u202fJ\u2019ai voulu travailler dans un restaurant top niveau, mais avec une cuisine plus classique\u202f\u00bb, explique-t-il.\r\n\r\nPar la suite, J\u00e9r\u00e9mie Lobies lui propose de prendre les commandes des cuisines de son p\u00e8re, au restaurant les Bons Enfants, \u00e0 Saint-Julien-du-Sault, dans l\u2019Yonne. Il y officie pendant quatre ans comme chef, jusqu\u2019au jour o\u00f9 \u00c9ric Frechon l\u2019appelle et lui demande s\u2019il est disponible pour travailler au Sofitel Paris Le Faubourg. \u00ab\u202fJ\u2019ai cru que c\u2019\u00e9tait une arnaque\u202f\u00bb, confie-t-il.\r\n\r\nApr\u00e8s deux ans comme chef ex\u00e9cutif, il se lance en 2014 et ouvre son restaurant, L\u2019Asp\u00e9rule, \u00e0 Auxerre, qu\u2019il d\u00e9cline en 2018 \u00e0 Dijon. Gault&Millau, qui le suit depuis longtemps et l\u2019a \u00e9lu Jeune Talent 2015, lui d\u00e9cerne 2 toques d\u00e8s la premi\u00e8re saison (elles seront rapidement suivies d\u2019une 3e). Une troisi\u00e8me table, L\u2019Ar\u00f4me, vient d\u00e8s 2019 s\u2019ajouter \u00e0 la liste (1 toque). En 2021, c\u2019est au tour d\u2019un fast-food japonais et, en 2022, d\u2019une nouvelle adresse \u00e0 Dijon, Le Clos des Saveurs. Keigo Kimura est r\u00e9compens\u00e9 du troph\u00e9e Cuisine de la Mer, des Lacs et des Rivi\u00e8res Bourgogne-Franche-Comt\u00e9 2022.","image":117953}]},"_links":{"self":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/etablissement\/117941","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/etablissement"}],"about":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/types\/etablissement"}],"author":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/comments?post=117941"}],"version-history":[{"count":5,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/etablissement\/117941\/revisions"}],"predecessor-version":[{"id":118042,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/etablissement\/117941\/revisions\/118042"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/media?parent=117941"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}