FINE TASTING ART
MEET THE HUGOS: Michelle and Florian run their dream restaurant in NYC
12 Restaurant that prove Upper East Side is cool again
Small Business. Big Opportunity. Bright Future: Maison Hugo, a Family Affair.
Filipino Restaurant Week 2017
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]
Le descendant de Victor Hugo régale New York
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]