Hugo & Victor, a mere two-weeks old, was opened by Guy Savoy alum, Hugues Pouget, and Sylvain Blanc. And while Conticini’s conceit of displaying his modern-twist-on-the-classics cakes and pastries under glass domes was a PR dream, expect no less at this swanky new patisserie.
With its deep blue and gold facade, the storefront appears very contemporary and British, with clean, well-lit displays of chocolate, macarons and raw ingredients. I literally stopped in my tracks when I saw it. The treats inside are equally mesmerizing.
On one wall, desserts made with seasonal ingredients—pineapple, litchi, blood orange—are displayed. On another, the classics: chocolate, vanilla, caramel. With both, the raw ingredients are loaded up in glass cylindrical vases—clever in this day and age where we want to better understand where our food is coming from.
Then the real fun begins. Each ingredient is incorporated in three treats. “Victor” is the traditional character; “Hugo” is more avant-garde. So if you have a hankering for pineapple, you might opt for a classic millefeuille with chunks of pineapple nestled between the creamy layers.
Or you can get a contemporary combination of roasted and diced pineapple jelly with lime zest in a glass. Or you can get the irresistible looking pineapple-flavored bonbons. And, if you want to go all the way with your decadent tendencies, they offer a wine or champagne accompaniment. Genius.
How long before you’re hearing about Hugo & Victor everywhere you turn? Start counting sheep backwards. It will be before you reach…
40, boulevard Raspail 7eme
1 comment:
Such perfect macaroons you have!
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