Chef
Aurélien Largeau
- Discipline
- Chef
- Based in
- Biarritz, France
i. Biography
His cooking is organized around the coast: seafood at the center, Atlantic light at the edges, and a vocabulary shaped by Aurélien Largeau’s own phrase about feeding on "the flavors of the Atlantic." That point of reference runs through the work, giving it salt-lean clarity and a fixed sense of place.
Today
At Hôtel du Palais (2020–2023), Aurélien Largeau built a reputation through discipline, precision, and restraint. The room gave his cooking a public register suited to detail: plates measured by the sea, and by the control needed to keep that focus legible. That period now reads as the first clear statement of a style that was exact without excess. Since 2024, La Table d'Aurélien Largeau has placed his name at the center of the dining room.
In Their Words “Since I was very young, I have fed on the flavors of the Atlantic.”
Recognition
Guide Michelin: 1 star and Young Talent (2019) mark Aurélien Largeau’s early standing. Read together, the awards point to work that was being noticed not only for finish, but for coherence: a seafood-led cuisine with a clear relation to memory and region. They sit alongside the movement from Hôtel du Palais (2020–2023) to La Table d'Aurélien Largeau (since 2024), and help fix the outline of a chef whose code is drawn from the Atlantic rather than from ornament.
Profile updated July 2026
FAQ
Asked of Aurélien
Where did Aurélien Largeau work before?
Aurélien Largeau's earlier career included Hôtel du Palais.
What recognition has Aurélien Largeau received?
Guide Michelin: 1 star (2022).
