An five-course culinary progression celebrating raw local textures
Aged Carnaroli rice, gold gold leaf
Juniper-cured loin, chestnut purée
Foraged pine oil, dark cacao
Earning her culinary stars through Lyon's high-pressure kitchens and refining her craft across Tokyo's minimalist dining counters, Chef Élodie Moreau brings a distinct architectural clarity to fine dining.
At Aurelia, she establishes a dialogue with small organic growers and independent fishermen. The goal is to highlight the pure essence of raw ingredients, removing the unnecessary to allow raw flavors to speak.
“We do not decorate plates. We refine nature to write stories on the palate.”
Reservations open 30 days in advance. Select your experience.
December 15 · 07:00 PM
An immersive five-course exploration tracking the rich profiles of Périgord winter truffles, complete with vintage champagne flight.
Reserve SeatsJanuary 10 · 03:00 PM
Spend the afternoon with Chef Moreau learning how to identify, clean, and cook with local woodland mosses and winter mushrooms.
Book Class
14 Rue de la Paix, Place Vendôme, Paris, France
+33 (0) 1 42 68 53 00
Tuesday — Saturday: 06:00 PM — 11:00 PM
Closed Sunday & Monday
