Monday: Closed
Tuesday: 12:00 – 13:30, 19:30 – 21:00
Wednesday: 12:00 – 13:30, 19:30 – 21:00
Thursday: 12:00 – 13:30, 19:30 – 21:00
Friday: 12:00 – 13:30, 19:30 – 21:00
Saturday: 12:00 – 13:30, 19:30 – 21:00
Sunday: Closed
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An Asian Twist
Aspérule is the name of a fragrant plant, much like the talented cuisine served at this fine establishment. Expect culinary excellence, blending tradition and innovation, with an Asian twist. It’s worth noting that this Japanese chef was trained by renowned culinary figures such as Marc Veyrat and Joël Robuchon. The restaurant is known for its refined and elegant dishes, showcasing local and seasonal produce. In this minimalist setting, choose from menus ranging from 6 to 7 courses. If this chef’s talent inspires you, you can even book his services for a meal at home with the private chef option.
Climatisation
Keigo Kimura grew up in his parents’ inn in Japan. This led him to enroll in the Tsuji Culinary School in Osaka, specializing in French cuisine. Graduating top of his class, he honed his skills for four years in Tokyo before moving to France at the age of 23.
Upon his arrival in 2000, he joined a hotel-restaurant in the Southwest, just as his Japanese chef had done a decade earlier. Two years later, he secured a position with Marc Veyrat. “In summer, we worked at the Auberge de l’Éridan in Veyrier-du-Lac, and in winter, we moved to Megève, at La Ferme de mon Père.”
After a stint in La Rochelle with Richard Coutanceau, Marc Veyrat called him back. “His chef, Stéphane Froideveaux, had left, and he needed someone to strengthen the team.” Keigo Kimura stayed there for two years, then moved to Paris to work at La Table de Joël Robuchon. “I wanted to work in a top-level restaurant, but with more classic cuisine,” he explains.
Subsequently, Jérémie Lobies offered him the opportunity to take charge of his father’s kitchen at the restaurant Les Bons Enfants in Saint-Julien-du-Sault, Yonne. He worked there as chef for four years until Éric Frechon called and asked if he was available to work at Sofitel Paris Le Faubourg. “I thought it was a scam,” he confesses.
After two years as executive chef, he ventured out on his own in 2014 and opened his restaurant, L’Aspérule, in Auxerre, which he expanded to Dijon in 2018. Gault, who had been following him for a long time and named him Young Talent 2015, awarded him 2 toques in the first season (quickly followed by a 3rd). A third establishment, L’Arôme, was added to the list in 2019 (1 toque). In 2021, he opened a Japanese fast-food restaurant, and in 2022, a new address in Dijon, Le Clos des Saveurs. Keigo Kimura was awarded the Cuisine de la Mer, des Lacs et des Rivières Bourgogne-Franche-Comté trophy in 2022.
