Hugo’s unveils the exquisite Harvest Menu, inspired by the French countryside, celebrating bountiful game meats and wild harvests. From September to December, guests will be treated to three exclusive dishes each month, thoughtfully curated by executive sous chef Eric Taluy, that capture the essence of the autumn season.
Highlights from September include the wild boar Pâté Richelieu Bocal, a delightful medley of wild game pâté paired with a sweet and tangy grape and cognac jam. This dish is elevated by rich homemade mustard and toasted bread, inviting diners to experience the depth of flavours that the wild boar has to offer.
Indulge in the beautifully roasted Bresse pigeon from Mieral, featuring the tender and sumptuous profile of the French delicacy. Accompanied by the classic French pomme macaire and a luxurious madere jus, this dish exemplifies culinary sophistication.
The seared duck breast showcases perfectly cooked tender meat, harmoniously paired with roasted apple and green peas a la Francaise and finished with a zesty citrus glaze that encapsulates the vibrant flavours of the season.
Hugo’s is a European fine-dining restaurant serving traditional Western cuisine made with the finest ingredients. Tableside cooking is the métier of the restaurant.
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