Auberge du Cep

The story

Auberge du Cep, Fleurie – Michelin-Starred Modern Cuisine in Beaujolais

On the square of Fleurie, the rosy-hued façade of Auberge du Cep has anchored the village for decades. This is a place that lives by the rhythm of the Beaujolais vineyards, a terroir of winding paths and steep hillsides that informs everything that happens in the kitchen.

After Chantal Chagny’s near-forty-year tenure, the house regained its Michelin star under Chef Aurélien Merot. He and his wife Camille now run the dining room and kitchen, bringing a warmth that matches the region’s famous conviviality.

Aurélien is an enfant du pays, a man who grew up between Bresse, Dombes and Mâconnais. He trained in Paul Bocuse’s Brasserie du Nord and cooked at the Château de Bagnols and La Chèvre d’Or in Èze before returning to Fleurie in 2015 to take over Auberge du Cep. His cooking is rooted in the local larder: volaille de Bresse from Miéral (a family operation since 1919), vegetables and wild herbs from his gardener Augustin, cheeses from Cédric Blanc at the Villefranche market, and oils and vinegars from artisan huilier Jean-Marc Montegottero in Beaujeu.

The chef reinterprets classic dishes with precise acidity and a focus on remarkable sauces and jus. The result is modern cuisine that respects the product while pushing flavours further.

The dining room is welcoming, designed for long lunches and dinners that unfold at the pace of the surrounding vineyards. The wine list naturally leans on the region’s best crus, and the private room can host group celebrations. For those who want to take the experience home, gift boxes are available.

Auberge du Cep is a Michelin-starred address where the land, the vineyard and the kitchen speak with one voice.