Our Story
A decade of quiet obsession
Chef Laurent Aubry
Trained in the kitchens of Alain Ducasse and Le Bernardin, Chef Aubry opened Auréal in 2014 with a single ambition: to bring the discipline of classical French technique into direct conversation with the ingredients of the British Isles.
His nine-course tasting menu changes twelve times a year — once a month, in step with what the coast, the forest, and the field are willing to offer.
2
Michelin Stars
12 yr
In Mayfair
9
Course Tasting
The Room
A single dining room of thirty-two seats, wrapped in blackened oak and softened by hand-blown brass chandeliers. Every table sees the pass. Every guest is served, deliberately, at the same pace.
We designed the space to feel like a private residence — one you happen to be dining in, for one long, slow evening.
Values
Three things we insist on
01
Seasonality
Menus rewritten monthly. Ingredients sourced from within 150 miles wherever the sea permits.
02
Craft
Everything from butter to bread is made in-house, by hand, every single service.
03
Attention
One server per four guests. No interruption. No hurry. No moment overlooked.