Hugo BIJAOUI
At Le Rousseau, chef Hugo Bijaoui combines gastronomy and wine, with a 300-strong wine cellar and a cuisine that has won over the Grenoble public.
Presentation
"My great-grandmother ran a bar-restaurant in Forez, but I never knew her in business," confides Hugo Bijaoui. On the other hand, he was greatly influenced by his maternal grandmother, "who cooked very well and very often".
Beginnings at the Lycée Hôtelier and a decisive encounter
At the Lycée Hôtelier de Lesdiguières, Hugo was more interested in the professions of front of house and sommelier. "It was at the lycée that I met ElieMichel-Villaz, my future partner at Le Rousseau, with whom I quickly developed a very good working relationship. We did several internships in some fine establishments, notably Georges Blanc, before we had the opportunity to take over Le Petit Rousseau [?we're not even 25, but the financial risk was minimal, the opportunity was tempting, and we didn't hesitate for long.
The duo set up shop in 2016, renaming the restaurant"Le Rousseau". With only 18 covers, word-of-mouth worked. "We moved to Pont de Claix in 2022 and have never looked back. We've been able to hire and train apprentices, and we can now accommodate 60 diners in excellent conditions.
Wine and entertainment
Passionate about wine, Hugo manages a cellar of over 300 references and keeps up with consumer trends. "For Elie and me, a meal in a restaurant should be considered as entertainment, in the same way as attending a concert or a soccer match, or spending an evening watching Netflix. The competition in this field is much fiercer than in the 80s or 90s, and we have to adapt constantly. And that's what makes our job so exciting.
Biography & Awards
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