It's been a busy year for Parisian restaurant Hémicycle. Not only has it seen the Parisian restaurant awarded its first Star by The MICHELIN Guide Inspectors, but also a Passion Dessert award for its young Head Pastry Chef Aurora Storari. Originally from Rome, the creative talent has been developing original culinary creations that perfectly complement those of Flavio Lucarini, her partner at the helm of the Hémicycle kitchen. Recently, she has decided to go one step further and take on a new challenge: to open Aura, a seven-seat counter on Hémicycle's first floor, where she has been serving a full menu of her own creations since the summer. It's an unusual, exciting, and delicious experience.
Pasta, the Aura way (© Hémicycle)
A Pastry Chef Like No Other
Aurora is not a pastry chef by training. Perhaps that's why her work is so surprising. Her background is rather atypical: she started out as a chef in Italy, notably at Cracco in Milan, then in France at Mirazur, where she gradually branched out into pastry-making. After a spell at Le Clarence, she opened Hémicycle with Flavio Lucarini, a fellow Roman chef who has also worked at Le Gabriel and Le Bistrot Flaubert. The couple, who met while cooking, enthusiastically embraced the project of owner Stéphane Manigold, who gave the chefs carte blanche. This freedom allowed the pair to collaborate on their menus, and has given Aurora the room to soar.
Artichoke à la giudia (© Hémicycle)
The Space to Create
Aurora Storari hates routine. For her, cooking must remain a perpetual improvisation. She wants to imagine, experiment, have fun... and never get bored. The opening of her own space, nestled on the upper floor of Hémicycle, fulfils this desire. To the seven diners who sit at the counter, she offers a menu entirely made up of "desserts" and prepares some of them in front of the guests before serving them herself. It provides diners with an intimate tête-à-tête, where they can chat with Aurora and learn about her craft. A far cry from your classic à la carte, this "dessert dinner" experience is increasingly in vogue across the restaurant world.
The Aura counter (© Hémicycle)
Neither Sweet, Nor Savory
While the concept may baffle some, you'll quickly become captivated by this free-flowing, 10 course gastronomic journey that evolves with the seasons and is far more than a "sweet meal". You might start with glazed brioche accompanied by chili sauce and raw cream, followed up by peas with horseradish, jasmine, and verjus. Aurora even takes pasta, cooked in green tomato water and served with sea lettuce or roasted almonds, and turns it into a true pastry chef's dish. Iced parfait with squid ink, coconut, and coriander is another unique creation, while the artichoke à la giudia, cherry mole, hay ice cream, and bourbon offers subtle reminiscences of Aurora's Roman heritage. To accompany this fascinating experience, Aurora and Hémicycle's sommelier have devised audacious wine and cocktail pairings, just in case you wanted even more surprises.
Cévennes onion, Aura-style (© Hémicycle)
Useful Information
Aura is open for bookings from Wednesday to Saturday, for dinner only. There is a single service at 8pm. The 10 course menu costs €115.Hero Image: Aurora Storari (© Hémicycle)
