A good restaurant near Bastille? This place should fit the bill – that's "H" for Hubert Duchenne, a young chef who learned the ropes from Akrame Benallal and Jean-François Piège. Barely 20 place settings and a single set menu (for example, small Dieppe cockles, topped with beurre blanc with a chiffonnade of samphire and sucrine lettuce). Inventive and masterful cuisine.
- MICHELIN guide inspectors
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