Automne

The cuisine at Automne represents a unique synthesis of French gastronomic tradition and Japanese culinary philosophy, executed by a chef whose training in Michelin-starred kitchens has given him mastery over both approaches. Nobuyuki Akishige's cooking is characterized by its technical precision, respect for ingredients, and ability to create complex flavors through seemingly simple combinations.

Seasonality governs every aspect of the menu. Akishige sources the finest French products at their peak, building dishes that celebrate each ingredient's essential character. His approach to vegetables is particularly revelatory—the jardinière de légumes transforms humble garden produce into a sophisticated composition that demonstrates how technique can elevate even the most familiar ingredients. White asparagus appears with sorrel and almonds in a dish that balances sweetness, acidity, and texture with mathematical precision.

The chef's treatment of proteins showcases his Japanese training in precise cooking techniques. Meagre (a delicate white fish) is paired with courgettes, razor clams, and verveine in a dish that demonstrates his ability to layer flavors while maintaining clarity and lightness. The crispy sweetbreads reveal his mastery of texture, achieving that perfect contrast between exterior crunch and interior tenderness that defines expert execution. During hunting season, game preparations honor French culinary traditions while applying the meticulous cooking methods that characterize all of Akishige's work.

Foie gras receives special attention, appearing in a tartlet that balances the liver's richness with complementary elements that prevent it from overwhelming the palate. This ability to work with traditionally heavy French ingredients while maintaining a sense of lightness and digestibility is one of Akishige's defining characteristics. His sauces enhance rather than mask, his cooking times are calibrated to the second, and his plating reflects the Japanese principle that the eye eats first.

The menu structures allow you to experience Akishige's cuisine at different levels of depth. The lunch menu (€75) provides an accessible introduction, while the discovery menus (€110 for five courses, €145 for seven courses) offer a more comprehensive journey through his repertoire. Each course builds on the previous one, creating a progression that demonstrates both technical range and creative vision.

Automne also accommodates contemporary dietary considerations, offering gluten-free options and emphasizing organic ingredients where possible. This reflects a modern approach to gastronomy that values both pleasure and wellness, allowing more guests to experience Michelin-starred cuisine regardless of dietary restrictions.