Truffle Tagliolini
Hand-cut pasta, cultured butter, black winter truffle shaved tableside.
€ 48A seasonal tasting menu shaped by fire, ocean, and the patience of time — served in a room that listens.
Every plate is composed like a small architecture. Every glass, placed by hand. The room is a quiet stage.
We source within hours of harvest. Wood-fired proteins. Ice-aged fish. Slow reductions that ask for nothing but time.
Ten courses unfold over three unhurried hours. The final plate is not a dessert — it is a memory.
Five signature expressions, each a study in restraint.
Hand-cut pasta, cultured butter, black winter truffle shaved tableside.
€ 48Wood-fired Japanese wagyu, fermented chili, beef tallow reduction.
€ 96Binchotan-grilled salmon, beurre blanc, sea grapes, lemon ash.
€ 62Carnaroli rice, Iranian saffron, aged parmigiano, bone marrow.
€ 54Hazelnut praline, smoked pear, Tahitian vanilla, gold leaf.
€ 32Chef de Cuisine & Founder
Trained beneath three Michelin-star kitchens from Lyon to Tokyo, Élise returned to Paris with a single conviction: a great meal is not loud. It is precise, seasonal, and remembers itself long after the last glass is poured.
Every plate at Aurora passes through her hands before it reaches yours.
We host twenty-eight guests each evening, in a single seating room. The earlier you write, the more we can prepare for you.
This website is designed and developed by Aether Minds.
We build premium & professional websites and AI receptionists who work 24/7 for businesses — answering every call, booking every lead, never sleeping.