HuThoPi

The story

HuThoPi Paris – Modern Cuisine from Three Childhood Friends, Michelin Recommended

Three Friends, One Kitchen

HuThoPi is the story of Hugo, Thomas and Pierre – three childhood friends from Palaiseau who grew up dreaming of opening a restaurant together. In 2022, that dream became reality on rue de Charenton, a short walk from the Bastille. The name itself is a playful acronym of their first names.

A Team with Serious Credentials

Each partner brought experience from some of Paris’s finest kitchens. Hugo trained at Le Laurent (Alain Pégouret), the Plaza Athénée, and the Michelin-starred Cobéa, where he became sous-chef at 23. He now runs the dining room and curates the wine list. Thomas worked in pastry at Le Meurice and later founded his own dessert consulting business before joining the team. Pierre earned his stripes at Restaurant du Palais Royal (helping earn its first star), Divellec, the starred Oka, and the celebrated Clown Bar. Today Pierre leads the savory cooking, while Thomas creates playful, inventive desserts that often pair vegetables with fruit.

The kitchen is open, so guests watch the chefs at work. The atmosphere is relaxed and friendly, with a long, narrow room that mixes black banquettes, wood tables and exposed stone.

Modern Cuisine, Seasonally Driven

HuThoPi calls itself a gastro-bistro – refined cooking without the stiffness. The menu changes with the seasons, favouring local producers and short supply chains. Lunch offers three or six courses (from €39 to €60), while dinner can be five or seven courses (€85 to €100). In summer, they switch to a simpler à la carte of sharing plates. Dishes like mackerel with vinegar, cherries and jasmine broth, or roasted langoustine with green curry and orange veil show the kitchen’s confidence. Desserts might include a fennel tarte Tatin with Ricard and rosemary ice cream, or a fresh pea and strawberry number with mint pesto.

Recognised by Michelin

The restaurant’s consistent quality and original voice earned it a place in the Michelin guide as a Recommended address – a fitting nod to the trio’s ambition and skill.

HuThoPi is small – only about 25 seats – and the energy is genuine. It’s a place where the chefs’ friendship translates into generous, personal hospitality, and where modern cuisine feels both ambitious and approachable.