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.
37
Years of Excellence
85
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
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
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
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?"
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
Join Us for Dinner
Reserve Your Table at Aurel
Open Tuesday – Saturday · Lunch 12:00–14:30 · Dinner 19:00–22:30
Reservations are strongly recommended.
Reservations are strongly recommended.
The Aurel Experience
