A Parisian institution in the 70s, the iconic brasserie Le Petit Victor Hugo comes back to life thanks to a trio of talented women.

Known for generations in Paris’ 16th arrondissement, Le Petit Victor Hugo has been reborn. Behind the façade with its original charm, French interior designer Laura Gonzalez has imagined a 70s décor -think - vintage Vallauris ceramics, crafted rattan tables, extravagant carpeting by Pierre Frey, yellow and burnt orange leather mixed with Missoni inspired prints on large corner-sofas. Radiant with colors and patterns, the two-level restaurant seems like out of a movie: a monumental bar towering up to the second floor, a winter garden at the entrance, quiet booths and corners, brasserie-like areas, a joyful kaleidoscope.

In the kitchen chef Sandrine Esteves raises the bar when it comes to seafood. A la carte, you can find daily-line-caught fish brought in from Normandie and the raw bar is plentiful with dishes such as yellowtail sashimi served with green shiso and scallop carpaccio dressed with caviar lime and bottarga; oysters are by Joël Dupuch and Véronique Gillardeau while shellfish are sourced in Granville. 

Ideal For

Seafood feasts

Favorite Room

Perfectly perched on the 3rd floor floor is the Petit Toit - a charming hidden gem of a rooftop. Here - elegant wicker furniture, Mediterranean fabrics and plenty of greenery provide the perfect backdrop for long, sunshine filled lunches and early evening dinners throughout the summer months. An ideal place to seek refuge with a cocktail in hand - before indulging in a menu of seafood dishes - such as crispy curry prawns, lobster roll and mimosa egg lobster.

Signature Dishes

Anchovies from Cantabria, crispy king prawns, tuna fingers with a Thai sauce or white tarama. Complete with a sharing size Parillada – a Spanish feast of rice, cooked with lobster, king prawns, mussels and clams à la plancha and linguine with king shrimps, squid, mussels and clams.

Signature Drinks

The PVH cocktail: Fair Quinoa vodka infused with red sansho peppercorns, Umeshu Genshu prune liqueur, aromatic Osco verjuice, cranberry nectar and egg white; the Shiso Gin, made with gin, vanilla liqueur, pear nectar, pistachio syrup, rose water, green shiso and the Salvie - made with vodka infused with citrus fruit zests, Fair kumquat liqueur, Bourgoin verjus, cranberry nectar, bergamot syrup & sage.