A good restaurant near Bastille may sound like a contradiction in terms, but at this eatery with barely 20 places, diners tuck into a single set menu (for example: mussels, cream of parsley and samphire greens). "H" stands for Hubert Duchenne, a young chef who learned the ropes from Akrame Benallal and Jean - François Piège. Inventive and skilful cooking.
- MICHELIN guide inspectors
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