Hugo is exec chef at Le Clafoutis restaurant on Sunset.  He’s a short guy with a great smile and he’s always smiling even in the hottest areas of the kitchen. He loves when there is action in the kitchen and drives his team for excellence. He excels when it comes to cooking fish and seafood, including shellfish, crustaceans, shrimp… all cooked to perfection with amazing flavors and sauces.

When it comes to green salad, he considers the best lettuce to be a boston lettuce with a mustard vinaigrette. He likes when it is crunchy, fresh, and when the dressing doesn’t overpower the taste of the greens. A mustard vinaigrette generally doesn’t require anything else like garlic or shallots.

Regarding cooked green leaves, he is all about kale. He has two ways to prepare it… light cooking to break down the kale, or, to eat it raw with dressing. He sometimes cooks it more to make a bed for fish.

But the biggest surprise is his preferred salad would be a simple watercress with a raspberry dressing. Served with a New York steak fresh from the grill. All essences married perfectly and simply; the juice of the meat covers the meat fat and the greens will help with digestion.

For Rasperry Vinaigrette Watercress Salad:

What you need:

• 1/3 cup olive oil
• 3 tablespoons raspberry vinegar
• 1/2 cup fresh raspberries pureed (optional)
• 1 small shallot, chopped
• 1 tablespoon honey
• 6 cups small watercress sprigs

Instruction and Preparation:

• In a large bowl, whisk oil, vinegar, shallot, honey and 1/2 cup raspberries pureed. Season dressing to taste with salt and pepper.
• Then add greens, watercress and toss with dressing 10 min before servings.
• If you plan to avoid the New York Steak, you can add crumbled goat cheese, cucumber, dates or raisins, fresh raspberry, and/or toasted pine nuts.