Claire et Hugo

The story

Claire et Hugo – Troyes: Michelin-Recommended Bistro with Bakery & Garden

The Duo

Claire and Hugo are autodidacts who bring two distinct backgrounds to their kitchen. Hugo trained as a compagnon pâtissier, while Claire was a stonecutter working on historic monuments before turning to cooking. Together, they run a single address in Sainte-Savine, just outside Troyes, that houses a bakery, a restaurant, an épicerie, and a kitchen garden. Their approach is rooted in craft, patience, and a deep respect for ingredients. The Michelin guide has recognised their work, mentioning the restaurant among its recommended tables.

The Cuisine

Claire cooks what they call a cuisine boulangère – a baker’s cuisine that is alive, healthy, and comforting. It relies on ancient gestures: slow cooking, natural ferments, herbs and fruit picked from the garden. The menu changes every week, offering two starters, two mains, and two desserts for lunch Thursday through Saturday. The same menu is served to children, because Claire and Hugo believe everyone deserves the same care. A short selection of natural wines accompanies the meal. The dining room seats up to eighteen guests, with a wood stove for cold weather and a few tables in the garden when the sun is out.

The Bakery

Hugo makes all the bread using stone-ground organic flour and a natural leaven that he tends daily. The loaves weigh 400 to 700 grams and are made from a mix of ancient and modern wheat varieties sourced from local millers and farmers. The bakery is open Thursday through Sunday mornings, and the bread is also sold at several markets around Troyes, including the Saturday market in Troyes itself.

The Garden

Behind the restaurant lies a small kitchen garden and a greenhouse where citrus trees grow – a tribute to a decisive encounter with Bénédicte and Michel Bachès. The garden is an experimental project that supplies the kitchen with herbs, edible flowers, and berries. It also serves as a quiet reminder of the effort and generosity that growing food demands. The épicerie next door lets guests take home the same seasonal products that appear on the plate.