Aumì

The Verdict

If you have already been to Aumì once, the question on a return visit is whether the kitchen has settled into a rhythm or whether the energy of a newly opened room has faded. Based on the Michelin panel's decision to award a star in 2024, the answer is the former: Mickaël Cloutour and Laura Legeay have found their footing quickly, and the cooking has the kind of consistency that justifies the journey to Puymoyen from Angoulême or beyond. At €€€, the pricing sits below the Paris four-star circuit — and considerably below the €€€€ tier where much of France's starred dining lives. For a regional Michelin one-star with this level of produce sourcing, that is a strong value position. Book this if you want serious modern cuisine without the Paris price tag or the Paris booking scrum.

Portrait

Aumì opened recently enough that its 2024 Michelin star counts as a meaningful signal: the Guide does not award on potential. The kitchen's philosophy, as documented in the Michelin citation, centres on quality local ingredients handled without excess — crunchy green beans with lemon cream and marinated mackerel, pan-fried porcini from the Dordogne with hazelnut and poultry jus, leading rump steak with pear slices, and roast fig with vanilla and Cognac ice cream. That list tells you something important: this is not a kitchen chasing architectural plating or fashionable fermentation for its own sake. The flavour combinations are the point, and the restraint is deliberate. For a food-focused traveller who has grown tired of technique-forward cooking that forgets to taste good, Aumì is worth making a plan around.

The address , 6 Chemin des Rochers, Puymoyen , places the restaurant in a small commune south of Angoulême in the Charente. The Dordogne valley and its produce networks are close enough that the kitchen can draw on regional ingredients at source. Porcini from the Dordogne appearing on the menu is not a marketing flourish; it reflects genuine proximity to some of France's better foraging and farming country. This matters for a return visitor because seasonal menus in this kind of restaurant shift with what the land is producing. A summer visit and an autumn visit are likely to yield meaningfully different menus built from the same sourcing logic.

The editorial angle for this page is counter experience, and it is worth addressing directly: Aumì's seating format and capacity are not confirmed in current data, so any specific claim about counter seats would be speculation. What the Michelin citation does confirm is that this is a small, focused operation run by two people with experience both in France and abroad. In that kind of room , a tightly run kitchen attached to a modest dining space , the distinction between counter and table can matter less than in a larger restaurant. You are likely to feel close to the cooking regardless of where you sit. If that proximity to the kitchen is important to you, contact the restaurant directly to ask about seating options when you book.

For the explorer-minded diner, the regional context adds depth. Cognac production sits nearby, which explains the ice cream pairing in the Michelin citation and hints at a drinks programme that may draw on local spirits alongside wine. The Charente is not a major wine region, but a kitchen this attentive to produce sourcing is unlikely to be indifferent to what goes in the glass. Comparable restaurants with similar sourcing philosophies , [Bras in Laguiole](https://www.joinpearl.co/restaurants/bras-laguiole-restaurant), [Auberge du Vieux Puits in Fontjoncouse](https://www.joinpearl.co/restaurants/auberge-du-vieux-puits-fontjoncouse-restaurant), and [Flocons de Sel in Megève](https://www.joinpearl.co/restaurants/flocons-de-sel-megve-restaurant) , all treat the drinks list as an extension of the kitchen's terroir argument. It is reasonable to expect something similar here.

Google reviewers have rated Aumì 5.0 from 879 reviews, which is an unusually high aggregate for a restaurant of this type and suggests consistent execution across a wide range of visits. That kind of score at scale is harder to dismiss than a handful of enthusiastic early reviews. Paired with the Michelin star, it builds a picture of a kitchen that delivers reliably rather than brilliantly on occasion.

For context on what this level of regional French cooking looks like at other price points and geographies, see [Maison Lameloise in Chagny](https://www.joinpearl.co/restaurants/maison-lameloise-chagny-restaurant), [Auberge de l'Ill in Illhaeusern](https://www.joinpearl.co/restaurants/auberge-de-lill-illhaeusern-restaurant), and [Les Prés d'Eugénie - Michel Guérard in Eugénie-les-Bains](https://www.joinpearl.co/restaurants/les-prs-deugnie-michel-gurard-eugnie-les-bains-restaurant). Those are all multi-star operations with corresponding price tags. Aumì sits in a different tier but the sourcing philosophy is comparable. For a broader sweep of where Aumì fits in French regional dining at the one-star level, [Troisgros - Le Bois sans Feuilles in Ouches](https://www.joinpearl.co/restaurants/troisgros-le-bois-sans-feuilles-ouches-restaurant) and [La Table du Castellet in Le Castellet](https://www.joinpearl.co/restaurants/la-table-du-castellet-le-castellet-restaurant) offer useful reference points. And for the kind of produce-led modern cooking that Aumì appears to be doing at a higher starcount, [Arpège in Paris](https://www.joinpearl.co/restaurants/arpge-paris-restaurant) and [Mirazur in Menton](https://www.joinpearl.co/restaurants/mirazur-menton-restaurant) show where that philosophy can travel.

Booking and Practical Details

Aumì is closed Monday and Tuesday. Lunch service runs Thursday through Sunday (12:00–1:15 PM Thursday and Friday, 12:15–1:15 PM Saturday and Sunday). Dinner runs Wednesday through Saturday (7:30–9:00 PM Wednesday, 7:30–9:15 PM Thursday through Saturday). No Sunday dinner service. With a Michelin star earned in 2024, a 5.0 Google rating across nearly 900 reviews, and no online booking infrastructure confirmed in current data, seats here will be competitive. Treat this as a hard booking: plan at least three to four weeks out, contact the restaurant directly, and be specific about your party size and dietary requirements in your first message. If you are travelling specifically for this meal, confirm the reservation twice , once when you book and once 48 hours before your visit.

No phone number or website is confirmed in current data. The restaurant address is 6 Chemin des Rochers, 16400 Puymoyen. Search directly for the most current contact details before travelling. For wider planning in the area, see our full Puymoyen restaurants guide, our full Puymoyen hotels guide, our full Puymoyen bars guide, our full Puymoyen wineries guide, and our full Puymoyen experiences guide.

Quick reference: Michelin 1 Star (2024) · €€€ · Closed Mon–Tue · No Sunday dinner · Lunch Thu–Sun · Dinner Wed–Sat · Contact venue directly to book.

FAQ

• Does Aumì handle dietary restrictions? Contact the restaurant directly when booking , this is a small kitchen running focused menus, and the earlier you communicate restrictions, the better positioned they are to accommodate. Do not assume flexibility on the day.
• What should I order at Aumì? The Michelin citation points to a few dishes worth watching for: green beans with lemon cream and mackerel, porcini from the Dordogne with hazelnut and poultry jus, leading rump steak with pear, and roast fig with Cognac ice cream. These are the reference points the Guide used to justify the star. If those or similar preparations are on the menu during your visit, they are the obvious starting point.
• Can I eat at the bar at Aumì? Seating format is not confirmed in current data. This is a small restaurant in a village setting , a dedicated bar counter in the Paris or London sense is unlikely, but contact the venue directly if seating proximity to the kitchen matters to you.
• Is Aumì worth the price? Yes, for what it delivers. At €€€, this is meaningfully cheaper than most Michelin-starred dining in Paris, and the sourcing quality documented in the Michelin citation is high. If you are comparing value against a €€€€ Paris one-star, Aumì wins on price-to-quality ratio. The trade-off is location: you need to be in or near Angoulême to make the journey rational.
• What are alternatives to Aumì in Puymoyen? Aumì is the primary destination-level restaurant in Puymoyen. For comparable regional French cooking at a higher price point, look at [Georges Blanc in Vonnas](https://www.joinpearl.co/restaurants/georges-blanc-vonnas-restaurant) or [Paul Bocuse - L'Auberge du Pont de Collonges in Collonges-au-Mont-d'Or](https://www.joinpearl.co/restaurants/paul-bocuse-lauberge-du-pont-de-collonges-collonges-au-mont-dor-restaurant). For something closer in spirit and price tier, [Auberge du Vieux Puits in Fontjoncouse](https://www.joinpearl.co/restaurants/auberge-du-vieux-puits-fontjoncouse-restaurant) is worth the detour if you are already in southwest France.
• Is lunch or dinner better at Aumì? Lunch makes logistical sense if you are driving from outside the region , the service window (12:00–1:15 PM) is short, so arrive on time. Dinner runs slightly later (to 9:15 PM on most nights) and may feel more relaxed for a special occasion. Both services use the same kitchen and the same sourcing, so the quality argument does not strongly favour one over the other. Choose based on your travel schedule.
• Is Aumì good for a special occasion? Yes. A Michelin-starred room at €€€ with a documented focus on flavour-forward, produce-led cooking is a strong choice for a celebratory meal that does not require flying to Paris. The small scale of the operation means the experience is likely to feel personal rather than ceremonial. If you want a grander room with more service infrastructure, [Le Cinq at the Four Seasons George V](https://www.joinpearl.co/restaurants/le-cinq-four-seasons-hotel-george-v) is the obvious escalation, but at a very different price point.
• Can Aumì accommodate groups? Seat count is not confirmed in current data. Given the small-village setting and the two-person team at the helm, large groups (8 or more) may strain the kitchen. Contact the restaurant directly and ask about maximum party size before making plans around a group booking.