Auguste

The cuisine at Auguste represents chef Gaël Orieux's distinctive vision of modern French gastronomy, built on a foundation of exceptional ingredients and precise execution. His "Terre et Mer" approach—literally "Land and Sea"—isn't merely a concept but a guiding philosophy that shapes every aspect of the menu. This commitment manifests in dishes that showcase both premium meats and sustainable seafood, often within the same meal, creating a dining experience that celebrates the full range of French culinary tradition.

Chef Orieux's signature preparations demonstrate his technical mastery and creative sensibility. The soupe de tétragones (New Zealand spinach soup) with perfectly seared scallops exemplifies his ability to elevate humble ingredients through refined technique. His treatment of sweetbreads—rendered crispy on the outside while maintaining their delicate interior—showcases classical French technique applied with modern precision. The roasted pigeon, another signature, demonstrates his skill with game birds, while preparations featuring lotte (monkfish) and caille (quail) further illustrate his range across both land and sea proteins.

The menu evolves with the seasons, reflecting Orieux's commitment to working with ingredients at their peak. This seasonal approach means that the carte changes regularly, ensuring that each visit offers something new while maintaining the restaurant's signature style. The kitchen's focus on sustainable fishing practices and fresh, quality products informs every dish, from the selection of seafood to the choice of vegetables and accompaniments.

Desserts receive equal attention, with the hazelnut soufflé standing as a signature conclusion to the meal—a technically demanding preparation that requires perfect timing and execution. The kitchen's ability to deliver such precise desserts speaks to the overall level of craftsmanship throughout the menu.

The restaurant offers several dining options, including a lunch menu at 39€ that provides accessible entry to Orieux's cuisine, while the signature menu at 120€ presents the full expression of his culinary vision. The kitchen accommodates dietary restrictions, including gluten-free options and considerations for peanut allergies, demonstrating flexibility within their refined approach. With dishes averaging around 100€ per person and prices extending beyond 60€ à la carte, Auguste positions itself firmly in the gastronomic category, where quality and technique justify the investment.