The story
On a quiet street in the 7th arrondissement, just steps from the Esplanade des Invalides, Auguste is the intimate dining room of Chef Gaël Orieux. Awarded one Michelin star for its high-quality cooking, the restaurant is a showcase for Orieux’s deeply personal, precise modern cuisine.
Orieux’s path is written in the kitchens of France’s finest: Paul Bocuse, Lucas Carton, Taillevent, Le George V, and Le Meurice, where he worked alongside legends like Alain Senderens, Philippe Legendre, Olivier Roellinger, and Yannick Alléno. This classical foundation informs his cooking, but his own voice is distinct. Deeply committed to ocean preservation, Orieux explores the subtle interplay between land and sea — a philosophy he has captured in two acclaimed books, Cuisiner la mer and Cuisiner la terre.
The menu at Auguste changes with the seasons, but the signature tension between marine and terrestrial flavors remains constant. Starters might include Perles Noires oysters in a sea-water gel with Comice pear and horseradish mousse, or roasted langoustines with a parmesan ravioli and iodized rice foam. Fish dishes range from monkfish with spices, bottarga, and sea herbs to a saffron-scented paëlla-style preparation of red mullet and razor clams. Meat options run from veal with butternut squash and citrus to duck with a white polenta enriched by crab, or crispy sweetbreads with peanuts and Jura wine. Desserts include a pure Caribbean chocolate soufflé with Paris honey ice cream, and a baba perfumed with limoncello and rose water. A lunch menu is available at 45€.
The atmosphere is refined but welcoming — a “little house,” as the team calls it. Dress code is smart, and the experience is one of focused, unhurried service in a setting that lets the cooking speak.
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