Claire et Hugo

Claire et Hugo is a small, committed restaurant and bakery run by the autodidact duo Claire and Hugo who defend an engaged, market-driven cuisine. Claire conceives the recipes and supervises the kitchen while Hugo runs the bakery. They source carefully, working directly with local and regional producers — market gardeners, breeders, winemakers, fishers, brewers, cheesemakers and millers — and are willing to extend beyond their region to secure the best products. The bakery works with stone-milled organic flours and a lovingly tended natural sourdough starter to produce breads with a distinct, lightly tangy character. Hugo is a compagnon pâtissier du devoir and Claire previously worked as a stonemason on historic monuments before converting to cooking; the restaurant was selected by the Michelin Guide and awarded the Fooding 'Prix d’amour' in 2020. The venue comprises both a bakery and a restaurant; website gallery photographs show dining tables and bakery spaces, and service is provided in the dining room by Hugo. The overall presentation suggests a modest, artisanal setting focused on craft rather than formality. The cuisine is market-driven and seasonal, changing with the couple’s discoveries and the produce from their suppliers and garden. The cooking favors precision and minimal intervention, respecting each ingredient’s place on the plate. Specialties include sourdough breads made with natural levain, loaves using stone-milled organic flour, seasonal market-driven dishes and artisanal bakery products crafted by Hugo.