In the kitchen
Sébastien Mille, chef
It all starts in Sébastien’s kitchen. His cooking begins with the market and the season, and most dishes are made here from start to finish. What arrives in the morning decides what goes out at lunch.
He likes to take a Mediterranean classic and give it a twist. Marseille’s panisse and rouille meet quail eggs mimosa. The Provençal navette biscuit becomes a tiramisu, the Navettamisu. And when south-west duck meets fig, pomegranate and star anise, you get the Magret du Sud-Est à l’Ouest: the South from one end of the menu to the other.
His cooking is generous, precise and never complicated for the sake of it. He also trains the young cooks who join the kitchen: here, you learn the trade by doing it.
In the dining room
Alexandre Mille, welcome, dining room and bar
On the other side of the pass, Alexandre welcomes you. He runs the dining room, the bar and the wine, and makes sure everyone feels at home, from a quick lunch to a dinner that lingers.
He built the wine list: a short selection from Provence, Languedoc, Italy and the Loire, with well-known labels and others to discover, several by the glass. And the house cocktails, from the Aubera Spritz to the Gingerito, with or without alcohol.
The atmosphere
In the heart of Aussonne
We took over the house at 50 Route de Merville and completely reimagined it. Terracotta, sage, ivory: colours that recall a southern table at the end of the day.
You come here as you would to a friend’s home: a warm, unpretentious dining room of thirty-five covers, banquettes made for staying a while, and a terrace when the weather allows. Lunch has its own lively, generous rhythm; in the evening the light softens and time slows down.
Auba, Sera, Aubera
Where dawn meets dusk.
Aubera is the contraction of two words: Auba, dawn, and Sera, evening. Lunch takes the name Auba, dinner the name Sera, and Aubera is the house that brings them together.
Lunch is called Auba: a menu that changes every week, designed for the lunch break, with the best the market has to offer.
Evening is called Sera: Sébastien’s bistronomy menu, with an amuse-bouche, three starters, three mains and three desserts, also served at Saturday and Sunday lunch.
Two rhythms, the same high standards, and the same wish: that you have a good time.