Forty minutes north of Lyon, on two hectares of clay and limestone, is where every Aurelia menu really begins.
Planning in the soil
We sow in January for the autumn menu. By the time a dish reaches the table, we have watched its ingredients grow for nine months.
The garden decides. We simply listen, and cook what it gives us.
Restraint
An heirloom tomato picked at seven in the morning needs very little from us — a little salt, a little basil oil, and the courage to leave it alone.
Taste the garden this autumn — see the menu or request a table.
