FINE DINING · SINCE 1987

Where Every Meal
Is a Celebration

Seasonal French cuisine, crafted with passion and precision. An evening at Aurel is unlike any other.

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Aurel Brasserie elegant dining room interior, warm candlelight

Our Story

The Art of French Dining, Reimagined

Aurel Brasserie was founded in 1987 by chef Marcel Aurel with a single conviction: that French cuisine, at its finest, is an act of love. Tucked in the heart of the 6th arrondissement, we have spent nearly four decades honouring seasonal produce, time-honoured techniques, and the simple pleasure of a perfect meal shared.

Today, under the helm of Chef Éloise Moreau, we carry that spirit forward — each plate a love letter to the land, each evening an invitation to slow down and savour.

Our Full Story

Years of Excellence

Covers Each Evening

240+

Wines on the List

3×

Michelin Recognised

Signature Dishes

Crafted With Devotion

Each dish is shaped by the season, inspired by the best our suppliers can offer, and executed with the precision of a kitchen that cares deeply.

Entrée

Scallops, Champagne Beurre Blanc

Pan-seared Breton scallops, caviar cream, baby leeks, and a champagne beurre blanc finished with chive oil.

€ 22

Duck confit, beluga lentil ragout, sour cherry jus

Plat Principal

Duck Confit, Beluga Lentils, Cherry Jus

Slow-rendered duck leg, beluga lentil ragout with smoked lardons, seasonal root vegetables, and a deep sour cherry jus.

€ 34

Tarte tatin Normandy apple, Calvados crème fraîche

Dessert

Tarte Tatin, Calvados Crème Fraîche

A classic Normandy apple tarte tatin, caramelised to a deep amber, served warm with hand-whipped Calvados crème fraîche.

€ 14

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Meet the Chef

Chef Éloise Moreau

Head Chef & Culinary Director

Éloise trained under the greats of French cuisine — from the kitchens of Paul Bocuse in Lyon to a transformative year at Noma in Copenhagen. She returned to France with a clear vision: French foundations, interpreted with bold contemporary imagination.

"My cooking is a dialogue between what the earth gives us today and what French culinary tradition has taught over centuries. Every plate asks: what is the most truthful and delicious way to honour this ingredient?"

Chef's Seasonal Tasting Menu

Guest Voices

What Our Guests Say

"Aurel has entirely redefined what dining means for us. The scallop entrée was a revelation — clean, precise, deeply flavoured. We will be back next month."

— Sophie Laurent — Paris

"From the amuse-bouche to the petit fours, every detail at Aurel is considered with extraordinary care. Chef Moreau is doing something genuinely special here."

— James Blackwell — London

"The duck confit is the finest I have had outside of Lyon — and that is not a small thing to say. The wine pairings were inspired. An unforgettable evening."

— Isabelle Martin — Lyon

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