Le Petit Victor Hugo: the excellent marine brasserie in western Paris

It's time to set sail! Head for Le Petit Victor Hugo. This famous West Paris institution is being reinvented this autumn by the inimitable designer Laura Gonzalez, who has imagined a marine address with a contemporary ambience. And to tantalize your taste buds, make way for ultra-gourmet and generous proposals that smell of the sea, between shellfish and crustaceans.

Known as the white wolf to residents of western Paris, the Petit Victor Hugo is something of an institution in the 16th arrondissement. Closed since the summer of 2019, the PVH, for those in the know, reopened its doors at the beginning of October 2021 with a new decor and a new menu, all under the leadership of the Bertrand group. And it was none other than renowned designer Laura Gonzalez who had the onerous task of transforming the place. However, she was careful to preserve the soul and facade of the establishment, so as not to alter this legendary Parisian address too much.

So, what can you expect when you open the doors of Le Petit Victor Hugo, 2021 version? Make way for a navy brasserie that's both worldly and highly contemporary. We love the mirrors on the ceiling, making the place even more grandiose, but also the wood-paper chandelier, the mushroom lamps, the spectacular Pierre Frey carpet, not forgetting the fresco designed by Laura Gonzalez herself and created by Atelier Roma. The monumental, plant-filled bar is a sight to behold, and should preferably be admired from the upper floor to get the full picture. In short, a chic, colorful ambience inspired by the 70's that we're happy to see.

At the bar, bartender Adèle Fardeau has devised a delicious menu of classic and creative cocktails, including the tasty " PVH ", made with organic Fair Quinoa vodka infused with red sancho berries, Umeshu Genshu plum liqueur, Osco aromatic Verjus, cranberry nectar and egg white. Alternatively, prefer the " Shiso Gin ", made with gin, vanilla liqueur, pear nectar, pistachio syrup, rosewater, green shiso, or the " Salvie " (citrus zest-infused vodka, Fair kumquat liqueur, Bourgoin verjuice, cranberry nectar, bergamot syrup, sage).

In the kitchen, head chef Sandrine Esteves offers dishes featuring seafood products, with an emphasis on short circuits, seasonality and sourcing. The menu includes the essential seafood platter (with special Gillardeau n°3 oysters, and special Joël Dupuch n°3 Impératrice oysters), as well as fish & chips based on Icelandic cod, and traditional moules frites (fried mussels)... all, of course, with ultra-fresh produce sourced every morning from the Normandy coast (small trawl or line fishing preferred).

The PHV also offers some delicious small plates to share, including the famous Granville whelks, but also octopus croquettes, crispy prawns, crab with avocado and smoked paprika, the excellent Tuna Finger with Thai sauce, or the classic - but as effective as ever - French chanterelle mushrooms with organic egg.

For main courses, we highly recommend the tuna cooked to perfection with smoked eggplant caviar. Generous, delicious and very fresh, it's a real treat for the taste buds! Or try the Galician-style octopus with aïoli and pommes tapées, or the delicious linguine with prawns, octopus, mussels and cockles!

As you've guessed, fish is the star dish at PVH, but carnivores needn't worry: three meat dishes are on the menu (beef tartare, entrecote steak, veal liver). If you're still hungry after all that, opt for one of the 8 desserts on the à la carte menu (cheesecake, profiteroles, millefeuille, baba mojito...).

And to make sure you enjoy a pleasant gourmet cruise without leaving land, the PVH's well-trained staff will take good care of you. What more could you ask for? Ready to come aboard the Petit Victor Hugo?

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This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.