THE CHEF Hugo Bourny
With the best of the French terroir, with the complicity of the women and men who work it; the chef of Lucas Carton is always on the lookout for balanced pairings on the plate. Hugo Bourny offers an emotional cuisine, a cuisine of intuition as he likes to say.
His concept of cooking: an adventure between people and products. From there will be born the recipe which will reflect sometimes the course of the Chef, his history, his roots; sometimes its mood, its terroir, or simply the emotion of a moment.
An invitation to travel
Images of a trip to Vietnam in the pepper plantations on PhuQuoc Island mingle with memories of tastings in the kitchen with his mentors. Those moments when Guadeloupe vanilla meets matricaria chamomile picked in the Alps, the scent of fresh rosehip berries clashes with the fish from the auction in La Rochelle where he grew up: so many taste memories that punctuate his cooking and his inspiration.
Photo Gallery
