Hugo Mathieu, a young and passionate chef from Besançon, knows how to combine tradition and creativity in his dishes with great balance.

With his experience in two leading cities of French gastronomy, Dijon and Lyon, he decided to create a restaurant in Le Sauvage in 2021 to offer his original vision of cuisine.

He will surprise you with his generosity, his cooking elaborated with beautiful and good seasonal products, and his pâté en croute, his specialty.

Hugo Mathieu has also been awarded the title of Maître Restaurateur. That same year, he joined the association of chefs and the order of the Toques Blanches Lyonnaises.