Hugo BOURNY

Chef : 1 restaurant

Presentation

"Cooking saved me and continues to nourish me. With each new experience, I rediscover it and enrich myself," confides Hugo Bourny. At the age of 17, he left the family cocoon and moved to La Rochelle: "I had to work, so I chose cooking."In 2001, Johan Leclerre, MOF at the Maison des Mouettes, passed on the sacred fire to him: "He instilled in me the values of hard work and revealed to me an unexpected creative universe. I really knew at that moment what I wanted to do with my life."

Motivated, Hugo Bourny then set off on new culinary adventures: at Chalet d'Adrien, in Switzerland; at Château de Curzay, in Curzay-sur-Vonne (Vienne); at Passions et Gourmandises, in Saint-Benoît (Vienne); at L'Auberge de la Charme, Prenois (Côte-d'Or); then at La Vague d'Or, Saint-Tropez, where he met his first great mentor, Arnaud Donckele.

On the strength of these experiences, he moved to Anne-Sophie Pic in Valence. He stayed for nine years, rising from chef de partie to executive chef of the Groupe Pic. "Anne-Sophie Pic influenced me enormously. She created her dishes like perfumes, with remarkable intuition. She didn't put herself into boxes, and I learned a lot from her," he confides. In 2019, he joins another major female figure in gastronomy, Hélène Darroze. As executive chef, he will develop the Joia and Marsan restaurants.

Fulfilled by these fine years, he takes over the reins of the kitchens at the legendary Lucas Carton in 2021: "Theroadmap was simple: have fun, as long as it works out financially."In this Art Nouveau setting signed Louis Majorelle, Hugo Bourny delivers inventive, contemporary cuisine. "Like Anne-Sophie Pic, I don't set myself any limits, I cook by intuition and I try to renew myself as much as possible". In his plates, the customer finds his roots, his history and his mood of the moment... always good!

B. G.