“An adventure between human being and products”
Hugo Bourny has worked close to some of the greatest names in French gastronomy.
Hugo Bourny has worked alongside the greatest names in French gastronomy.
After starting at Arnaud Donckele’s La Vague d'Or, Hugo Bourny continued his career under the guidance of Chef Anne-Sophie Pic for nine years, first as the head chef of her three-Michelin-starred restaurant in Valence, then as executive chef of the Pic Group. Following this, Hugo Bourny spent two years working with Hélène Darroze on developing the gastronomic restaurant Le Marsan, which earned two Michelin stars.
In 2021, Hugo Bourny embarked on a new adventure by taking the reins of the renowned Parisian institution, Lucas Carton. There, his mission was to "revive the quintessentially Parisian and French spirit while infusing it with a resolutely modern touch, rooted in the present."
Innovative in his cuisine, Hugo Bourny has even explored techniques from perfumery, such as enfleurage. His dishes evoke both his personal history and his mood. Images of his travels to Vietnam, where he visited pepper plantations on Phu Quoc Island, blend with memories of tastings in the kitchens of his mentors. Guadeloupean vanilla meets chamomile gathered in the Alps, while the scent of fresh rose hips collides with the catch of the day from La Rochelle.
Since late 2021, Hugo Bourny has joined the Cookoon Club brigade. You can now enjoy a lunch or dinner crafted by the chef.
