Tomy Gousset

The Climb

Ferrandi sets the line here: technique first, repetition second, and rigor as the base layer. That training shows in Tomy Gousset’s cooking, which reads in clean lines, measured balance, and detail used for function rather than display. Since 2016, Tomy Gousset has been chef of Tomy & Co, a role that puts consistency and control at the center of the work.

Today

Seasonality carries into the drinks side as well. The same preference for freshness that shapes the kitchen also shapes Tomy Gousset’s approach to cocktails and mocktails: ingredients at their most vivid, and flavor built without excess. “Rather a cocktail, but especially a mocktail; I love non-alcoholic cocktails made with seasonal fruit juices that have flavor and freshness. I create my own menu for Hugo&Co.” At Hugo&Co, that means a drinks list paced by the year, with the same attention to detail used in service and on the pass.

Signature

The signature plates lean between comfort and refinement, with texture doing much of the work. Gnocchis au comté brings richness and density; Ossau Iraty cheesecake moves toward creaminess and controlled indulgence; chicken with foie gras and a broccoli-maize puree builds familiar elements into a more layered plate. L'Echappée Belle rounds out the list with a name that suggests release, while the set as a whole points to a kitchen language built on contrast, balance, and abundance kept in check.

In Their Words The after-service ritual is plainspoken and social: a few bubbles with the team, used to mark the end of service, the end of the year, or a birth. Fortified wine gets the same casual specificity, framed through the opinion of a sommelier and left there.