Maison · Est. MMXIIAURÉLIA
000
AURÉLIA.
01/ 04 · Most loved
Brittany Langoustine
▶ Watch the film · Reserve below
Brittany
Langoustine
4.9
Léa Moreau

Léa Moreau

Chef Patron

Cured in seaweed, crowned with golden oscietra, a veil of buttermilk and finger lime. The opening movement.

2.4k guests
La Galerie · The Cuisines
Indian cuisine
01
The Spice Route

AuthenticIndian

Traditional flavours coaxed from hand-ground spices, slow-cooked and re-imagined with the restraint of haute cuisine.

  • Saffron
  • Cardamom
  • Smoked Ghee
  • Curry Leaf
Chinese cuisine
02
Fire & Wok

ImperialChinese

The poetry of heat — silken noodles and hand-folded dumplings drawn through a screaming wok in seconds.

  • Sichuan Pepper
  • Black Vinegar
  • Spring Onion
  • Sesame
Italian cuisine
03
La Dolce Vita

SoulfulItalian

Flour, fire and patience. A blistered crust and a sauce reduced until it remembers the sun it grew under.

  • San Marzano
  • Buffalo Mozzarella
  • Basil
  • 00 Flour
Japanese cuisine
04
Edomae

PreciseJapanese

Stillness on a plate. Single-origin rice, aged fish and the discipline of doing very little, perfectly.

  • Akami Tuna
  • Nori
  • Aged Rice
  • Fresh Wasabi
Thai cuisine
05
Four Elements

VividThai

Sweet, sour, salt and heat held in perfect tension — a single spoonful that moves through every register.

  • Lemongrass
  • Galangal
  • Kaffir Lime
  • Bird's-Eye Chilli
The Tasting

Four movements,
one evening.

Langoustine & Caviar
Le Commencement
01

Langoustine & Caviar

Brittany langoustine cured in seaweed, golden oscietra, a veil of buttermilk and finger lime.

Paired with a 2014 Chablis Grand Cru.

Heritage Beetroot
Le Jardin
02

Heritage Beetroot

Slow-roasted heritage beets, aged sheep's milk, toasted hazelnut praline and wild sorrel.

A study in earth, smoke and acidity.

Aged Pigeon, Cherry
Le Plat
03

Aged Pigeon, Cherry

Anjou pigeon roasted on the crown, morello cherry, fermented garlic and a bitter cocoa jus.

The dish that earned our first star.

Tonka & Gold
Le Dessert
04

Tonka & Gold

Tonka bean cream, caramelised pear, brown butter sablé and a leaf of edible gold.

Finished tableside with aged rum.

Chef Léa Moreau

12

Tables only

The Chef

Léa Moreau

I do not cook to impress. I cook to remember  a garden after rain, my grandmother's hands, the last light of autumn.

Trained between Lyon and Kyoto, Léa Moreau opened AURÉLIA in 2012 with a single conviction: that hospitality is the art of paying attention. Today, twelve tables witness that attention nightly.

— Léa

In Their Words
Not a meal but a movement of feeling. AURÉLIA does not serve food — it composes memory.
Le FigaroCulinary Review
Made for Two

An evening, composed for you.

The Compatibility Menu

Taste, in two.

The Date-Night Planner

Tell us the occasion.

Choose a moment, and we'll compose the entire evening around it — table, dishes, dessert and the bottle to toast with.

Proposal Mode

Planning to
propose?

Twelve tables, one unforgettable question. Our team has staged over two hundred proposals — not one has heard “no.”

Private Alcove

The most intimate table in the house, screened from the room.

Bespoke Décor

Roses, candlelight and petals, arranged before you arrive.

Celebration Cake

A patisserie centrepiece, inscribed with your words.

Discreet Photographer

The moment captured, without breaking the spell.

The Couple Wall

Love, left behind.

AmitPriya

Where it all began. ❤

14 Feb 2026

LéaMarc

He proposed at Table 12.

02 Jan 2026

SofiaDaniel

Ten years — still butterflies.

19 Dec 2025

NoorIdris

Our first date, our forever place.

30 Nov 2025

ElenaTom

We drove 200 km for the soufflé.

11 Nov 2025

The Reservation

An evening
by invitation.

Twelve tables. One seating. Reservations open the first Monday of each month for the season ahead. We will confirm your table personally within 24 hours.

Tue — Sat

From 18:30

8 Rue de Lumière

Paris 1er