{"id":144860,"date":"2024-09-18T11:44:36","date_gmt":"2024-09-18T09:44:36","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/lasperule\/"},"modified":"2024-09-18T11:44:36","modified_gmt":"2024-09-18T09:44:36","slug":"lasperule","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/en\/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":"","beyondwords_integration_method":"","beyondwords_project_id":"","beyondwords_content_id":"","beyondwords_preview_token":"","beyondwords_player_content":"","beyondwords_player_style":"","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-144860","etablissement","type-etablissement","status-publish","hentry","type-etablissement-asian-cuisine","type-etablissement-gastronomic-cooking"],"acf":{"id_eta_scn":"","id_app_foodandgood":"","id_exponum":"","abo":[],"etoile_michelin":[],"titre_presentation":"An Asian Twist ","presentation":"Asp\u00e9rule 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 Jo\u00ebl 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.     ","types_prestation":false,"photo":null,"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":"Monday: Closed\nTuesday: 12:00 \u2013 13:30, 19:30 \u2013 21:00\nWednesday: 12:00 \u2013 13:30, 19:30 \u2013 21:00\nThursday: 12:00 \u2013 13:30, 19:30 \u2013 21:00\nFriday: 12:00 \u2013 13:30, 19:30 \u2013 21:00\nSaturday: 12:00 \u2013 13:30, 19:30 \u2013 21:00\nSunday: Closed","tel":"03 80 19 12 84","boutons":[{"title":"Website","link":""}],"boutons_reservation":"","boutons_social":null,"articles":[{"title":"","text":"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.  \n\nUpon 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'\u00c9ridan in Veyrier-du-Lac, and in winter, we moved to Meg\u00e8ve, at La Ferme de mon P\u00e8re.\"  \n\nAfter a stint in La Rochelle with Richard Coutanceau, Marc Veyrat called him back. \"His chef, St\u00e9phane 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 Jo\u00ebl Robuchon. \"I wanted to work in a top-level restaurant, but with more classic cuisine,\" he explains.  \n\nSubsequently, J\u00e9r\u00e9mie 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 \u00c9ric Frechon called and asked if he was available to work at Sofitel Paris Le Faubourg. \"I thought it was a scam,\" he confesses.  \n\nAfter two years as executive chef, he ventured out on his own in 2014 and opened his restaurant, L'Asp\u00e9rule, 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'Ar\u00f4me, 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 Rivi\u00e8res Bourgogne-Franche-Comt\u00e9 trophy in 2022.    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