{"id":32727,"date":"2014-07-17T07:00:42","date_gmt":"2014-07-17T05:00:42","guid":{"rendered":"https:\/\/www.germanopratines.fr\/?p=32727"},"modified":"2019-08-14T11:33:33","modified_gmt":"2019-08-14T09:33:33","slug":"hugo-victor-2","status":"publish","type":"post","link":"https:\/\/germanopratines-staging.ovh\/en\/restaurant-guide\/quick-snacks\/hugo-victor-2\/","title":{"rendered":"HUGO &#038; VICTOR"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2019\/07\/Hugo-Victor-Patisserie-Paris-1030x660.jpg\" alt=\"\" class=\"wp-image-99107\" width=\"796\" height=\"509\" srcset=\"https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2019\/07\/Hugo-Victor-Patisserie-Paris-1030x660.jpg 1030w, https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2019\/07\/Hugo-Victor-Patisserie-Paris-300x192.jpg 300w, https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2019\/07\/Hugo-Victor-Patisserie-Paris-768x492.jpg 768w, https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2019\/07\/Hugo-Victor-Patisserie-Paris-705x452.jpg 705w, https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2019\/07\/Hugo-Victor-Patisserie-Paris-450x288.jpg 450w, https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2019\/07\/Hugo-Victor-Patisserie-Paris.jpg 1170w\" sizes=\"(max-width: 796px) 100vw, 796px\" \/><\/figure><\/div>\n\n\n\n<div style=\"height:35px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Hugues Pouget, former Chef pastry cook at Guy Savoy did not want to sell his cakes the same way as in a simple cake shop. His concept is that around three permanent flavors, chocolate, vanilla and caramel, he adds to his creations seasonal products as combawa, litchi, pineapple, followed in the summertime by strawberry, cherry, peach, apricot, cherry plum or fig from Solli\u00e8s. So here one will find caramel or exotic fruits mille feuilles, and blood orange cream in his \u00e9clair. For each flavor, three specificities : an innovative creation called \u201cVictor\u201d, a more traditional pastry called \u201cHugo\u201d and to finish a chocolate candy.<\/p>\n\n\n\n<div style=\"height:35px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2019\/07\/Hugo-Victor-Patisserie-Paris-3.jpg\" alt=\"\" class=\"wp-image-99109\" width=\"722\" height=\"935\" srcset=\"https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2019\/07\/Hugo-Victor-Patisserie-Paris-3.jpg 736w, https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2019\/07\/Hugo-Victor-Patisserie-Paris-3-232x300.jpg 232w, https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2019\/07\/Hugo-Victor-Patisserie-Paris-3-544x705.jpg 544w, https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2019\/07\/Hugo-Victor-Patisserie-Paris-3-450x583.jpg 450w\" sizes=\"(max-width: 722px) 100vw, 722px\" \/><\/figure><\/div>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 style=\"text-align:center\">HUGO &amp; VICTOR<\/h3>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 style=\"text-align:center\"><strong>40 boulevard Raspail 75006 Paris\u00a0 <\/strong><\/h3>\n\n\n\n<h3 style=\"text-align:center\"><strong>01 44 39 97 73<\/strong><\/h3>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 style=\"text-align:center\"><strong>7 rue Gomboust 75001 Paris&nbsp;<\/strong><\/h3>\n\n\n\n<h3 style=\"text-align:center\">01 42 96 10 20<\/h3>\n","protected":false},"excerpt":{"rendered":"<p>Hugues Pouget, former Chef pastry cook at Guy Savoy did not want to sell his cakes the same way as in a simple cake shop. His concept is that around three permanent flavors, chocolate, vanilla and caramel, he adds to his creations seasonal products as combawa, litchi, pineapple, followed in the summertime by strawberry, cherry, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":68051,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[294,374],"tags":[87,371],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>HUGO &amp; VICTOR | Delicaces | City Guide Paris - De Saint-Germain des pr\u00e9s au Palais Royal | les Germanopratines<\/title>\n<meta name=\"description\" content=\"Hugues Pouget, former Chef pastry cook at Guy Savoy did not want to sell his cakes the same way as in a simple cake shop. His concept is that around three\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"HUGO &amp; VICTOR | Delicaces | City Guide Paris - De Saint-Germain des pr\u00e9s au Palais Royal | les Germanopratines\" \/>\n<meta property=\"og:description\" content=\"Hugues Pouget, former Chef pastry cook at Guy Savoy did not want to sell his cakes the same way as in a simple cake shop. 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