Aurélien Mérot

Chef Aurélien Mérot's culinary philosophy is profoundly intertwined with the rich heritage and vibrant terroir of the Beaujolais region. As a true "enfant du pays," his paramount objective is to uphold the essence and regional identity of Auberge du Cep, an esteemed institution he owns and operates with his wife, Camille. He affectionately refers to the restaurant as their "baby," signifying a deep personal commitment to continuing its storied legacy and restoring its noble standing through a refined, identity-driven cuisine. This ethos manifests in a profound respect for the establishment's culinary traditions, including the recreation of iconic dishes like the "pâtés-croute" and "poulet façon coq au vin," originally championed by the Auberge's legendary predecessors. At its core, his vision is driven by client happiness, as he states, "Ce qu’on vise, c’est le bonheur de nos clients." This guiding principle underpins his meticulous work, maintaining an approach characterized by simplicity and a genuine joy of living. Central to Chef Mérot’s culinary identity is his unwavering commitment to ingredient sourcing. Having matured amidst the Beaujolais, Bresse, Dombes, and Mâconnais regions, he possesses an intimate and unparalleled knowledge of local produce and its dedicated growers. He selects ingredients with "true rigour and passion," forging "long-standing relationship of trust" with his producers. This collaborative spirit, extending to wine growers, farmers, market gardeners, and fishermen, is vital for safeguarding the region's heritage and savoir-faire. He partners with esteemed purveyors such as Valery and Florent Miéral for exceptional Bresse poultry, Augustin’s Kitchen Garden for wild herbs and vegetables from Beaujolais Vert, Cédric Blanc from Fromagerie Blanc for meticulously ripened local cheeses, and Jean-Marc Montegottero’s Beaujolais Oil Mill for artisanal oils, vinegars, and spices. This dedication underscores his belief that superior produce, like the Truite Fario from the Murguat family, requires an honest approach, as "on ne peut pas tricher" with such quality. Chef Aurélien Mérot’s signature approach is a masterful fusion of technical precision, creative reinterpretation, and a deep reverence for regional identity. His cuisine is a "cuisine millimétrée," reflecting the meticulous attention to detail and pursuit of the "geste parfait" he honed during his formative years with Philippe Labbé. This technical rigor is complemented by a pragmatic resourcefulness learned from Hervé Raphanel, instilling in him the ability to create "quelque chose de génial" from seemingly humble ingredients. His flavor profile is characterized by the "excellence des sauces et jus," which form the foundational layers of his dishes, magnifying the core ingredients. A distinctive hallmark is his embrace of "notes acidulées" to invigorate the palate, as he expresses, "J’aime aciduler les plats. Ça donne envie d’y retourner." Plating is an art form, often utilizing indigenous elements like Fleurie’s pink granite stone to present his creations with both elegance and a sense of place. Among his most celebrated signature dishes is the **Pâté-croute ris de veau et foie gras**, a recipe he perfected for the World Championship in 2013, which has become an enduring classic of the Auberge. Another emblematic creation is the **Poulet fermier de l’Ain comme un coq au vin**, a brilliantly reimagined tradition featuring a roasted suprême and a deboned thigh presented under a delicate feuilletage "soupe VGE" style, accompanied by torrefied gaude and a powerful wine sauce. His **Truite Fario de la famille Murguat**, served with an acidulated sabayon, hazelnut butter, new potatoes, young leeks, and grapefruit, perfectly exemplifies his "mariage des saveurs." Desserts also feature prominently, including the exquisite **Comté râpé de 24 mois, mousse de lait noisette** and his "folies de gourmandise" such as the unforgettable **Soufflé, marmelade de rhubarbe, coulis de fraise** and the refreshing **fraises de Plougastel au Beaujolais, sablé citron pistache, sorbet fraise**.

Career

• Cook at Brasserie Le Nord, Lyon
• Cook at L'Auberge du Cep, Fleurie
• Cook at Château de Bagnols, Bagnols
• Chef (for opening) at Belooga, Villefranche
• Chef-Owner at Auberge du Cep, Fleurie

Mentored by Philippe Labbé, Hervé Raphanel.