Inside the FUGA kitchens: meeting Hadrien, chef at Francette

Meet Hadrien

Hadrien has been part of the FUGA journey for just over three years. Since joining Francette in April 2023, he has climbed the ranks one by one: demi-chef de partie, chef de partie, and sous-chef, before taking charge of the kitchen eight months ago. It is a progression he is particularly proud of, as it allows him to understand every position and responsibility, enabling him to speak the same language as his entire brigade.

Yet, he wasn't originally destined for the kitchen. Before donning a chef's jacket, Hadrien worked as a co-manager in a retail shop. After earning a master's degree in hotel management with a focus on wine—geared more toward front-of-house than the stove—he took his first steps in a bistronomic restaurant in the Yvelines region. It was a formative experience where he discovered a passion for meticulous plating and attention to detail, before arriving at Francette where, as he puts it, he "learned everything on the job," relying on his colleagues as much as the apprentices around him.

Between shifts, we sat down to ask him a few questions.

Which dish from the new menu do you most enjoy preparing?

Without hesitation, the tataki. This dish is especially meaningful to him. He had wanted to feature it for a long time but felt he didn't yet have the technical skills to put it on the menu. It was ultimately through collective effort, particularly with Fanny, that the dish came to life.

If he had to name the true "banger" at Francette, Hadrien still points to the chicken, which has become one of the menu's biggest hits.

And which one do you prefer to eat?

The salmon chirashi. He loves its fresh, indulgent, and balanced profile. He describes it as a healthy plate, rich in protein, with good fats and plenty of freshness. More broadly, Hadrien loves raw fish, which he frequently includes in his own meals.

If you could have a signature dish, what would it be?

Caramel pork. Because it combines two things he loves: sweet-and-savory flavors and Asian cuisine. It’s a dish he cooks often and one that sums up his personal tastes quite well.

What is the most annoying ingredient to work with?

Jerusalem artichokes. "Too complicated to peel, you get them everywhere... and I find them a bit overrated."

What do you think about when you're cooking?

"Nothing." It is actually one of the few times he completely disconnects. In a daily life often filled with demands, cooking allows him to focus solely on what he is doing. It is his way of finding his bubble and thinking only of the task at hand.

Hadrien's quick-fire round

Lunch service or dinner service?
Dinner. It’s more lively.

No salt or no butter?
No salt. Butter is life.

French or Italian cuisine for life?
French.

Burrata or parmesan?
Burrata.

Red wine or white wine?
Red.

Cooking with music or in silence?
Alone, I prefer silence. With the team, music.

Summer recipe or winter recipe?
Summer. For the drinks, the raw fish… even if winter’s slow-cooked dishes have their own charm.

Coffee or matcha?
Coffee. Definitely.

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