Aurora Storari

ALMA is where the technical base was laid for Aurora Storari, before the work moved to Paris and into service kitchens with a pastry brief. That training at ALMA, La Scuola Internazionale di Cucina Italiana, later fed into roles at Le Clarence and Aura in Hémicycle, with the progression marked less by stagecraft than by repetition, discipline, and a narrow focus on the pastry section. “For me, ALMA represented many things.

First of all, it allowed me to move from a domestic preparation to a professional dimension: it was the first real test to understand whether it was really the right path for me.” Aurora has said.

Pastry at Aura is where Storari’s name and the work are most directly linked. The title matters here: Pastry Chef is not a decorative credit, but the function through which the desserts are built, timed, and read. In that frame, the dessert course is not an ending; it is a place for structure, memory, and pace to sit inside service. Aura is the Paris room where this work is currently most visible. In a city that asks pastry to do several jobs at once — heritage, luxury, craft, daily pleasure — Storari’s position is defined by training at ALMA and by a practice identified through dessert rather than through a broader kitchen claim.

Storari’s signature dishes include Aura, Squid ink parfait with barbecued coconut, Siphon Cider Creme Anglaise, Puffed Cocoa Buckwheat, and Cheesecake Tartlet.

MICHELIN Guide Passion Dessert is the listed recognition attached to Aurora Storari’s work.