LE CHEF

Before opening his own restaurant “L’Aspérule”, Keigo Kimura was Chef at the Sofitel Le Faubourg in Paris.

He is now back in North Burgandy where, in 2007, he accepted his first responsibilities as chef at the restaurant "Les bons enfants" (Saint -Julien- du- Sault).

Train at the very good school of Marc Veyrat and Joel Robuchon

After 4 years alongside Marc Veyrat, he then left to work with Christopher Coutanceau and then joined the Table of Joël Robuchon.

"L'Aspérule", only 20 seats to provide a best-in-kitchen.

The Chef motivation is to offer personalized and attentive service, a tailored cuisine with only fresh and seasonal produce.