Est. 2014 · Saison Hivernale · Tasting Menu
Michelin · 2024
La Liste · Top 100 World
Chef's Table · Two Michelin Stars
Twelve courses of seasonal craft — from the wood-fire hearth to the chocolatier's bench. Bookings open six weeks in advance.
Le Menu
Each plate is a chapter. Below — four signatures from the current winter tasting. The remaining eight are revealed at your table.
IFirst Course
Sea-buckthorn, cured yolk, 24k leaf.
IISecond Course
Wood-fired sourdough, San Marzano, fior di latte.
IIIMain Course
Bone-marrow jus, charred allium, smoked salt.
IVDessert Course
70% Valrhona, raspberry, violet.
"We don't serve dinner. We compose an evening."
— Chef Léon Auré
The Chef
Trained at Maison Pic and the Fat Duck, Léon Auré returned home to build a kitchen where intuition outranks recipe. Every ingredient is sourced within 200km — every plate, set down by the chef who cooked it.
The Room
Tuesday — Saturday
Service begins at 19:00
12 Rue des Lilas
Bordeaux, France
+33 5 56 00 00
reservations@aure.fr