The Beginning
Born from Passion,
Shaped by Mastery
AURUM was conceived in a moment of quiet clarity — Chef Alexandre Moreau, then at the height of his career in Paris, stood in a Geneva marketplace surrounded by the finest produce he had ever encountered: Valais saffron, Lake Geneva perch, Jura black truffles, and Alpine cheeses aged in centuries-old caves.
He returned to Paris, resigned the next morning, and began building AURUM from a single obsession: that the world's finest dining experience should be found not in London, not in Tokyo, not in New York — but here, in Geneva, where the world's rarest ingredients converge.
AURUM opened its doors in March 2019 to a waitlist of 4,000 names. Within eleven months, it held three diamond rating. By 2022, it was named the #7 restaurant in the world.
