About Aurum

The Founder

Chef Edouard Marchal

Edouard was nineteen when he first picked up a knife professionally — in the basement kitchen of a three-star Paris restaurant where the Chef spoke only in commands and the lessons were learned through repetition and burns.

Fifteen years and four continents later, he arrived in New York with a single ambition: to open a room where classical French discipline met the irreverence of a city that never stops questioning itself.

Aurum opened on a Tuesday in October 2009 with 28 covers, a borrowed sommelier, and a menu that changed every three days. It earned its first Michelin star within twelve months. The second came in 2014, and has remained every year since.

Terroir First

We source from within 150 miles wherever possible. Our farmers, fishermen, and foragers are named on our menus.

Classical Discipline

Every sauce begins with a proper fond. Every pastry starts with mise en place. Innovation grows from mastery, not in spite of it.

Human Hospitality

Our service team is instructed to care, not to perform. We want guests to feel seen, unhurried, and genuinely at home.

Trained at Taillevent and Arpège. Fifteen years of kitchens across three continents before founding Aurum.

Former head pâtissière at a three-star Paris institution. Her desserts are architecture made edible.

Master Sommelier. Curates our 600-label cellar and leads the wine pairing programs for both tasting menus.