The story
L'Aspérule, at 34 rue du Pont in Auxerre, France, is a modern cuisine restaurant with a subtle Japanese touch. It holds a Michelin Recommended mention for 2026 and two radishes from We're Smart Green Guide for the same year.
Chef Keigo Kimura trained under Marc Veyrat, Christopher Coutanceau and Joël Robuchon. He works within the codes of grand French cuisine but adds a light Japanese touch. Fresh, seasonal produce arrives each day, and the plates aim for delicate preparations with subtle flavours.
L'Aspérule is named after a wild woodland herb, sweet woodruff, which smells of cut hay as it dries. Kimura chose it to recall his four years with Veyrat and the daily gathering of wild plants and herbs. The Auxerre kitchen shares its name with a sister restaurant in Dijon.
Recognition
Ambience
Details
Location