"At L'Aspérule, chef Keigo Kimura's delicate, rigorous cuisine is suffused with the skills learned during stints training with some of France's greatest chefs. After studying in Japan, he spent several years working with Marc Veyrat, Christopher Coutanceau and Joël Robuchon. In 2014, he spread his wings and opened his first restaurant in Auxerre, L'Aspérule, followed by a second of the same name in Dijon four years later." - MICHELIN Guide