Le Sauvage

The story

Le Sauvage in Besançon – Modern Cuisine by Chef Hugo Mathieu | Michelin Recommended

Le Sauvage: Modern Cuisine in the Heart of Besançon

In Besançon, Le Sauvage brings a fresh, contemporary voice to the city’s dining scene. The restaurant, part of a four-star hotel and spa, is the domain of young chef Hugo Mathieu, whose cooking has earned a Michelin Recommended distinction.

Hugo Mathieu, a passionate Bisontin chef, trained in two of France’s great gastronomic cities, Dijon and Lyon. In 2021, he opened his restaurant within Le Sauvage to bring his original vision of modern cuisine to life. He holds the title of Maître Restaurateur and is a member of the Toques Blanches Lyonnaises, an association of chefs.

The Chef, the Setting, the Spirit

Mathieu’s cuisine is described as a balance of tradition and creativity. He works with beautiful, seasonal products, and his signature dish is a pâté en croûte, a classic he makes his own. The menu changes with the seasons, driven by his inspirations.

Dining at Le Sauvage is an experience for both the palate and the eyes. The restaurant is housed in an exquisite interior, and in warmer months, the terrace offers a verdant, sun-drenched setting. The service is guided by a brigade passionate about their craft.

A Recognised Address

Le Sauvage’s modern cuisine has been recognised by the Michelin Guide, a testament to the quality and consistency of the experience. Open for lunch and dinner Tuesday to Friday, and for dinner on Saturday, it is a destination for those seeking refined, seasonal cooking in Besançon.