L'Aspérule

The story

L'Aspérule Dijon – Michelin-Starred French-Japanese Cuisine by Keigo Kimura

A name rooted in the forest

Chef Keigo Kimura named his restaurants L’Aspérule after the woodruff plant – a modest wild herb that, when dried, releases a scent of cut hay and tonka bean. It is a tribute to the four years he spent with Marc Veyrat, learning to forage daily for wild plants and herbs. That same respect for nature and precision runs through every plate at L’Aspérule in Dijon.

A chef shaped by greats

Before opening his own address, Kimura trained in the kitchens of Marc Veyrat, Christopher Coutanceau, and Joël Robuchon. His cooking respects the codes of classic French cuisine while adding a subtle Japanese touch – a lightness and clarity that sets his work apart. Fresh, seasonal products are transformed with imagination and restraint.

Michelin recognition in Dijon

Kimura earned his first Michelin star at his Auxerre restaurant in 2015. When he opened this second address in Dijon in 2019, the guide renewed the distinction, describing the cooking as “d’une grande finesse – well worth the detour.” Gault & Millau has also awarded him two toques. The same passion and precision unites both locations.

What to expect

The menu changes with the seasons, built around produce sourced from Burgundy and beyond. Diners can expect delicate flavours, elegant presentations, and a wine list that highlights the region’s great crus. The atmosphere is refined yet welcoming – a setting that lets the food speak for itself. Whether for lunch or dinner, L’Aspérule offers a modern French experience with a quiet Japanese sensibility, in the heart of Dijon.