OUR STORY
Crafted with Passion Since 1987
Aurel Brasserie opened its doors on the Rue de Buci in 1987, founded by Chef Armand Leclerc after two decades cooking in the great kitchens of Lyon. His dream was simple: a neighbourhood brasserie where locals could gather around honest, beautiful French food — not the kind meant to impress food critics, but the kind meant to nourish friendships.
Today, led by his daughter Aurélie Leclerc, Aurel keeps that same spirit alive. Every soupe à l'oignon is made from scratch. Every magret de canard comes from the same farm in Périgord we have sourced for thirty years. And every table is still set with the same hand-pressed linen we have used since the beginning.
NOTRE PHILOSOPHIE
What We Believe In
French Savoir-Faire
Every technique at Aurel is rooted in classical French culinary tradition — from proper fond de veau to hand-rolled pastry. We teach our cooks the old way because it still produces the best results.
Seasonal Ingredients
Our menu changes every eight weeks, following what the Île-de-France markets offer at their best. We have worked with the same family farms in Brittany, Burgundy, and Périgord for over two decades.
L'Art de Vivre
We believe that a meal is about far more than food. It is time stolen from a busy life, given back to the people who matter. Aurel is where Paris slows down and enjoys itself.
37
Years of Excellence
250+
Covers Each Evening
800+
Labels in Our Cave
3
Toques GaultMillau
THE PEOPLE BEHIND AUREL
Meet Our Team
Aurélie Leclerc
Executive Chef & Director
Trained at Le Cordon Bleu Paris and refined at three Michelin-starred establishments, Aurélie has led Aurel's kitchen since 2008. Her cooking honours her father's recipes while pushing them into the present.
Isabelle Moreau
Chef Pâtissière
Isabelle's desserts are the most-talked-about moment of every meal at Aurel. Her tarte Tatin and mille-feuille au praliné have earned a cult following among our regulars since she joined us in 2014.
Philippe Arnaud
Head Sommelier
Philippe curates a cellar of over 800 references, specialising in small Burgundy domaines and natural wines. His weekly pairing suggestions have become one of the most eagerly anticipated features of dining at Aurel.
WHAT OUR GUESTS SAY
Voices from Our Table
Aurel is not just a restaurant — it is a memory you carry with you. The soupe à l'oignon, the canard, the wine Philippe suggested... we still talk about it months later.
Sophie Bernard
We celebrated our anniversary here and it could not have been more perfect. The food was impeccably executed, the service warm without being intrusive. We felt entirely at home.
James Whitmore
I have been coming to Aurel since I was a child with my grandmother. It has never stopped being exactly what Paris should taste like — real, unhurried, and generous.
Camille Rousseau
HAVE QUESTIONS?
Frequently Asked Questions
1How far in advance should I make a reservation?
We recommend booking at least one week in advance, particularly for Thursday, Friday, and Saturday evenings. For special occasions and private dining events, we suggest a minimum of three weeks notice. You can reserve directly through our website or by calling us at +33 1 42 00 00 00.
2Do you accommodate dietary requirements and allergies?
3Is there a dress code at Aurel?
4Can I host a private event or dinner at Aurel?
5Do you offer a tasting menu or prix-fixe options?
JOIN US
Reserve Your Table Tonight
Join us at Aurel for an evening of unhurried pleasure, thoughtful cooking, and genuinely warm hospitality. We look forward to welcoming you to our table.