Maison Hugo

Maison Hugo Restaurant Review:

Chef Florian V. Hugo, an Alain Ducasse vet and a direct descendant of author Victor Hugo, serves traditional and modern French dishes in an intimate space with two dining rooms: one with red banquettes, the other grey. The majority of wines are French with a nod to those from the Rhône. Start with the fried escargots dumplings, rillettes with crostini or must-order still-warm cheese puffs (gougères) made with Comté and Parmesan. Entrée classics include coq au vin, coquilles St-Jacques and l’entrecôte. A Black Angus burger accommodates non-Francophiles. Sides range from pommes frites to haricots verts, delivered by attentive staff. End as you started with pâte à choux puffs, this time cold profiteroles filled with vanilla ice cream and topped with bitter chocolate sauce and caramelized almonds.