Cuisine as a quiet conversation — between the land, the sea, and the guest at the table.
orangery
since 2016
From the autumn menu
Four of the twelve courses composed this season. Each is introduced at the table by the chef who cooked it.
Line-caught turbot
Vin jaune · girolles · sea herbs
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Aged Challans duck
Beetroot · elderberry · Szechuan pepper
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Langoustine, kombu
Sea buckthorn · smoked butter
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Honey from the domaine
Fig leaf · sheep's milk · bee pollen
View the menuTwelve courses
To begin
Oyster, cucumber & caviarGillardeau · Oscietra
Heirloom tomato waterBasil · stracciatella
Celeriac cooked in ashBlack truffle · hazelnut
The sea
Langoustine, kombuSea buckthorn
Line-caught turbotVin jaune · girolles
Cèpes, egg yolkPine · aged Comté
The land
Aged Challans duckBeetroot · elderberry
Comté, 36 monthsWalnut · quince
To finish
Pear, fig leafSheep's milk
Honey from the domaineWax · lavender
An evening, composed
Ninety percent of what we cook grows within eighty kilometres — much of it in our own garden.
Sauces reduced over two days, fish aged for nine. Time is our finest ingredient.
Every course is introduced at the table, on porcelain thrown for us in Limoges.
Four thousand bottles, with a devotion to Burgundy and grower Champagne.
Beyond the dining room
“A meal of breathtaking quietness. Aurelia doesn't shout — it whispers, and you lean in to listen.”The New York Times
Dinner
Wednesday – Sunday
Seating from 19:00
Opening
Bookings open on the first
of each month
Address
Orangerie du Parc
8 Allée des Tilleuls, Lyon
Telephone
+33 4 72 00 18 09