i. Biography
The cooking at Restaurant Michel Guérard in Eugénie-les-Bains is carried inside a defined house language: French gastronomic tradition, seasonal produce, Aquitaine terroirs, and the naturalist line shaped by the spirit of Michel Guérard. As Head Chef, Hugo Souchet works within that inheritance, where prestige is tied to precision, continuity, and the ability to keep a living repertoire disciplined rather than fixed.
The Path
French kitchen technique, as taught through Ferrandi Paris, gives the work its base: exact gesture, controlled refinement, and attention to the essential character of the ingredient. Hugo Souchet’s training there remains visible in cooking described as controlled without rigidity, elegant without excess, and built on disciplined handling rather than display. The role of chef des cuisines at Les Prés d’Eugénie – Maison Guérard requires technical fluency, but also continuity. In Hugo Souchet’s hands, the house heritage functions as a working framework: restraint, clarity, balance, and a specific sense of place, rather than preservation for its own sake.
The Work Today
Naturalist Cuisine in the spirit of Michel Guérard sets the kitchen’s operating line: seasons, nearby gardens, and exceptional producers, handled with lightness, freshness, and the precision of the French gastronomic repertoire. The craft is not a rejection of grandeur; it is a way of reducing weight while keeping structure. Product and flavor are worked with close control, balancing heritage and personality, terroir and modern touches. In Hugo Souchet’s *Pride of the Pastures Asparagus*, a green spear is butter-braised with potato and truffle crumble, shallot and truffle sabayon, and asparagus jus with kaffir lime. The construction keeps the asparagus central while adding earth, fat, and aromatic lift. The same grammar appears in *Golden Langoustine with Spiced Butter*, roasted in red curry and satay butter with ribbon-thin cuttlefish and lobster broth enriched with sea butter. Richness, spice, and marine delicacy are held in proportion rather than allowed to overrun the shellfish. In *Pearlescent Line-Caught Turbot Feathers, in Black & White*, gently confit turbot is set between black squid ink sauce and sea butter emulsion, using contrast—pale flesh, dark sauce, and emulsified sea fat—as the structure of the plate. Across the work at Restaurant Michel Guérard, refinement is treated as control, not decoration. Hugo Souchet’s cooking draws on Aquitaine terroirs, seasonal produce, and the naturalist spirit of the house, with plates composed for balance, precision, and place.
Signature
The signature register includes The “Pride of the Pastures” Asparagus, Golden Langoustine with Spiced Butter, Pearlescent Line-Caught Turbot Feathers, in Black & White, and Tourne-Feu Lobster.
Acclaim
Recognition for the Table at Les Prés d’Eugénie includes Three Michelin stars.
Profile updated July 2026
FAQ
Asked of Hugo
What is Hugo Souchet's current role?
Hugo Souchet is Head Chef.
Where did Hugo Souchet train or study?
Hugo Souchet trained at Ferrandi Paris.
What recognition has Hugo Souchet received?
Three Michelin stars for the Table at Les Prés d’Eugénie.
