H

At Restaurant H, Chef Hubert Duchenne has created a culinary vision that honors French gastronomic traditions while pushing boundaries through creative techniques and unexpected flavor combinations. His approach centers on sourcing exceptional seasonal ingredients and transforming them through precise execution and inventive preparations that reveal new dimensions of familiar products. The restaurant operates exclusively with tasting menus, a format that allows Chef Duchenne to guide diners through a carefully orchestrated progression of flavors and textures. The Menu Passage, available only at lunch, offers a three-course introduction to the chef's philosophy—an accessible entry point for those new to the restaurant or seeking a lighter midday experience. For dinner, the five-course Menu Itinéraire (95€) and seven-course Menu Évasion (120€) provide more comprehensive explorations of the chef's repertoire, with each additional course adding depth and complexity to the overall narrative. Chef Duchenne's signature style incorporates distinctive torrefied and acidulated notes that add complexity and sophistication to his dishes. These carefully calibrated flavor elements—the deep, caramelized notes from torrefaction and the bright, cutting qualities of acidulation—create dynamic contrasts that keep the palate engaged throughout the meal. This approach demonstrates technical mastery while ensuring that each course offers something unexpected. Among the restaurant's signature preparations, the razor clams in persillade have achieved legendary status among regular guests. This dish showcases Chef Duchenne's ability to elevate premium ingredients through precise technique and thoughtful flavor pairing. The cod with petit pois demonstrates his talent for creating harmonious combinations where each element enhances the others, while the veal quasi reveals his mastery of meat cookery. The chocolate and almond dessert provides a fitting conclusion, balancing richness with refinement. The menu evolves continuously based on seasonal availability and market offerings, ensuring that each visit offers something new. This commitment to working with the best available ingredients means that Chef Duchenne's creativity is constantly challenged and renewed. Rather than relying on a fixed repertoire of signature dishes, the restaurant embraces change and evolution as fundamental principles. Wine pairings receive the same level of attention as the cuisine. The restaurant offers carefully curated selections (70€ for the Menu Itinéraire, 85€ for the Menu Évasion) that complement each course, with choices that range from established classics to discoveries from emerging producers. The extensive wine list also allows guests to explore independently, with knowledgeable staff available to guide selections based on personal preferences. The presentation of each dish reflects the same attention to detail evident in the cooking. Plates arrive as carefully composed works where visual appeal and taste work in harmony, with garnishes and sauces applied with precision. This aesthetic consideration enhances the overall experience without resorting to excessive decoration or molecular gastronomy theatrics.