A marriage made in heaven... exquisite food and fine literature, above all when both are refined and sensitive, profound and authentic !

As for poetry, fine cuisine is a matter of style, each having its own vocabulary, grammar and punctuation. Like Victor Hugo, a chef is always searching for the ultimate.

He is looking for the subtlest touch to transform the finest produce, revealing its full essence and flavour. As for that magnificent language, French (!), our cuisine respects a set of rules that reveal, refine and enhance the authentic flavours of the produce used in our unique creations where every nuance plays its part.

Each new day brings a fresh search for harmony, for the ideal portions that tread the narrow line between familiar delights and exciting new culinary experiences.

On rereading some of Victor Hugo’s books, my imagination conjured up a series of dishes that would reflect the magnificent traditions of his century.

Drawing inspiration from the great chefs of the time, Grimod de la Reynière, Brillat-Savarin, Viard and Carême, with each of my team making his or her contribution, we have produced dishes that blend the finest of 19th century cuisine with that of the 21st.