An authentic taste of France with dishes enriched by the depth and character of fine wine
This May, Hugo’s marks French GourMay 2025 with a spirited celebration of this year’s theme: French Spirits. Executive chef Cyril Jeannot pays homage to classic French gastronomy with a menu infused—quite literally—with the flavours of fine liqueurs and fortified wines.
The experience begins with a choice of refined starters. A foie gras and prawn duet brings together land and sea in rich harmony, brightened by confit tomato and a whisper of Liqueur 44. For a brinier start, pan-fried South African abalone is flambéed in calvados and sharpened with julienned green apple, while gratinated oysters arrive laced with citrus and Pineau des Charentes.
Main courses are nothing short of theatrical. A whole seabass for two is flambéed tableside and served with fennel chutney, basmati rice, and lemon butter sauce—a dish as aromatic as it is elegant. The roasted Angus beef tenderloin, also for two, is smoked with Génépi and herbs, and paired with a gratin of buttery crozet pasta. Rounding out the offering is a classically prepared whole French pigeon, accompanied by pomme paille, Lillet blanc and a deeply savoury sariette sauce.
A menu made for those who appreciate finesse, tradition and a well-timed splash of spirit.