Opening in September 2015, Maison Hugo is a modern French brasserie located in a townhouse on Manhattan’s Upper East Side. Chef Florian V. Hugo and his wife Michelle Hugo have created a neighborhood gem that provides an elegant and a welcoming place.
Chef Hugo’s extensive experience with renowned chefs Paul Bocuse and Alain Ducasse influences the menu. Maison Hugo specializes in both traditional and modern French dishes to satisfy diners seeking French comfort foods as well as those seeking a more refined dining experience. Classic Brasserie dishes such as coq au vin, beef bourguignon or blanquette de veau will be featured while other more seasonal items will be showcased. The “budget friendly” seasonal menu will change every six to eight weeks, offering regular and new customers a mix of new and signature dishes at every visit. For the health- conscious guests, a wide variety of fresh salads and vegetarian dishes will be offered . Additionally as a family-friendly restaurant, Maison Hugo will offer a “peanut free” children’s menu beautifully designed by their daughter Ella-Rose.
Maison Hugo’s wine program will include an evolving list of world-class wines, at attainable price points, that reflects Chef Hugo’s longstanding relationships with winemakers, especially from the Provence and Rhone regions. While the majority of the wines will be French, the remaining wines will be sourced from some other great wine regions of the world such as Italy, Spain, Austria, New Zealand, California and Washington to name a few.
From the food to the wine to the décor, Maison Hugo is a personal expression and long held dream for Chef Hugo and Michelle. Exuding a joie de vivre, Maison Hugo is a visual distillation of a modern brasserie and family dining room. The main dining room exudes the warmth and familiarity of a traditional French brasserie with its red banquettes and brass railings while the natural wood furnishings signal a more modern and elegant feel.
Maison Hugo’s “Le BAR” features a stunning modern design marble top and colored mirrors to set the mood. Le Bar will be an inviting Cocktail “rendezvous” for afterwork hours, a pre-dinner stop or the spot for wine aficionados offering a great by the glass selection. Maison Hugo has two areas for gathering and feasting. A semi-private dining area seats 12 people that’s ideal for family celebrations or executive lunch meetings. For larger parties, a private dining room in the back has been graciously decorated with its own distinct personality. With seating for up to 30 people. Maison Hugo’s décor and ambiance help create lively and comfortable dinner parties.
Maison Hugo will be open 7 days a week, continuously for lunch and dinner.
Brunch will be available both Saturday and Sunday.
The Star Bar: Memorial Day Cocktail Recipe
The Hugo Martini—Elegant and strong, this signature cocktail from the lovely “Le Bar” at Hugo Maison in Manhattan packs a punch—much like Person of Interest’s physician and former U.S. Army operative Sameen Shaw. Perfect way to unwind on Memorial Day, or any day! [Continue Reading]
“Maison Hugo—a young chef and friend, Florian Hugo, worked in nice bistros and brasseries across NYC before opening his own restaurant on the Upper East Side. He’s a talented chef who makes great contemporary French bistro food. It’s a few blocks away from my place, so I like to go there on impromptu nights.”—Daniel Boulud of Daniel [Continue Reading]
Owned by Florian Hugo, a descendant of none other than the writer Victor Hugo and his wife Michelle, this Upper East Side beauty is reimagining classic French fare with an inventive seasonal menu.
Hugo, who trained under master chefs Paul Bocuse and Alain Ducasse, works wonders with seafood. Try the lobster in a light curry sauce or the fresh tuna on a tarte flambé. For dessert, don’t miss the tarte fine aux pommes, served warm with calvados sauce, or the molten chocolate cake. [Continue Reading]
Maison Hugo brings chef Florian Hugo’s comforting French cuisine to the Upper East Side. Hugo, who has trained closely with culinary legends like Paul Bocuse and Alain Ducasse, cooks refined yet approachable dishes including beef bourguignon and coq au vin with seasonal ingredients—the perfect meals to tuck into during these colder months. Meanwhile, Hugo’s wife, Michelle, works the front of the house, giving the space a traditional brasserie atmosphere with elegant touches that fit its delectable menu. [Continue Reading]
Florian V. Hugo (Brasserie Cognac, Cognac East) may be a direct descendant of Victor Hugo—the poet-novelist behind Les Miserables and The Hunchback of Notre Dame—but the Provence-born chef doesn’t let that big-name lineage overshadow his cooking. Trained in the kitchens of Paul Bocuse and mentor Alain Ducasse, Hugo goes solo with this 2,300-square-foot brasserie, turning out French touchstones such as le pigeon au foie gras (foie-stuffed squab), coq au vin and beef bourguignonne, while market offerings determine a rotating lineup of seasonal dishes. [Continue Reading]
Florian Hugo aux fourneaux, son épouse Michelle en maîtresse de maison, c’est un binôme de caractère qui tiendra les rênes de Maison Hugo. Ancien chef et manager de Brasserie Cognac et de Cognac East, élève d’Alain Ducasse et Paul Bocuse, Florian Hugo a décidé de prendre son envol en ouvrant sa propre Maison. [Continue Reading]
Florian Victor Hugo, a descendant of that Victor Hugo, is opening what he describes as a modern brasserie. But in mom-and-pop fashion, he will do the cooking, and his wife, Michelle, will run the restaurant. The front room’s sleek bar and neutral gray walls are accented by lipstick-red banquettes. Past it is the kitchen, and a larger dining room that is also done in shades of gray. Mr. Hugo, who cooked at Brasserie Cognac, will tweak brasserie favorites with dishes including escargots in ravioli, fresh tuna on a tarte flambée, lobster in a light curry, and a molten chocolate cake with a lavender seasoning. [Continue Reading]
Maison Hugo It has taken Florian Victor Hugo and his wife, Michelle, several years, but this descendant of the novelist is finally poised to welcome customers at what he calls a “brasserie moderne.” He will serve traditional fare and rotisserie meats in a streamlined setting, while she will manage the two dining rooms. [Continue Reading]