Restaurant H

"H" stands for Hubert Duchenne, a chef who hails from Normandy and has worked for Akrame Benallal and Jean-François Piège (Brasserie Thoumieux). Behind an elegant and discreet façade, there is barely room for 20 diners in this intimate space done out in a chic and cosy decor. You will be treated to a well-devised single set menu that makes all the decisions for you and whose beautifully prepared dishes hit all the right notes. How about a succulent slice of golden-skinned Landes poultry served with a seared leek and celeriac mousseline, or the cockles from Dieppe, doused in a beurre blanc and served with shredded samphire and sucrine lettuce? Inventive and masterful cuisine that is all the more delicious for its exclusive use of premium produce.