Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.


54, rue de Bourgogne Send to Phone
01 45 51 61 09
Métro: Varenne
Chef Gaël Orieux's goal is to prepare a cuisine full of scents with an ever-changing menu.

Lunch & Dinner Mon.-Fri. until 10:30pm, closed Saturday and Sunday

* Click here for rating key

Auguste, Paris, france

Auguste Restaurant Review

: Gaël Orieux, who hails from Brittany, had planned to become a Navy Seal but ended up as an apprentice at Bocuse and at Senderens. He climbed the culinary ladder at the Crillon, Taillevent and then at Le Meurice with Yannick Alléno. Orieux is a fervent believer in classical cuisine and respects Escoffier so much that he dubbed his restaurant with the first name of the pope of traditional gastronomy: Auguste. As a son of Brittany he favors fresh fish from “petits bateaux” (small trawlers returning to port every day with their catch) and vegetables from the Golden Belt of Bretagne. He uses cream and butter in moderation and ignores olive oil, preferring a rare product: the elderberries oil. No tomatoes in his pans! His forays into modernity are cautious, as in his spare use of spices to season the filleted Scottish grouse, layered with foie gras and pork meat, steam-cooked and deglazed with black whisky. The wine list is short but well-chosen and service is “kind.” The lunch prix-fixe for €37 is a real value.


GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.