The story
Chef Hidechika Kurita guides the kitchen at L’Aspérule in Auxerre with a disciplined approach to French cooking. He arrived in France during 2016 after building his early career in Tokyo, working across several celebrated French restaurants. His path took him through the kitchens of La Mirande in Avignon and the original L’Aspérule in Dijon before he established this location in 2023. This background informs a measured pacing that respects both ingredient quality and guest comfort.
The lunch menu structures its offerings into two, three, or five courses priced between 24 and 42 euros. Evening guests typically choose the six course tasting menu alongside a 30 euro wine pairing. Signature plates include slow braised veal breast with potato purée, dorade fillet with fregola sarda, and trout from Crisenon prepared with anchovy cream. A coconut milk jus accompanies the pork chop from Montgré while the broader French cuisine philosophy emphasizes seasonal clarity over heavy sauces.
The dining area maintains a quiet, focused atmosphere suited to unhurried meals. The We’re Smart Green Guide awarded the venue Two Radishes for its responsible sourcing and careful waste management. Guests ordering gluten free or vegetarian plates will notice the same meticulous plating standards applied across the entire menu. Service stays attentive without interrupting conversation, allowing the seasonal ingredients to lead the evening.
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