Hubert Duchenne's cuisine is highly personal, based on the surprise of a hidden menu. His approach is characterized by technical precision and an assertive taste for seasonal produce, which he showcases through two tasting courses of five or seven courses at €105 and €130. The newly renovated restaurant offers a more contemporary and refined setting, in keeping with its culinary identity. As the meal progresses, the plates stand out, like his work around white asparagus, orange and smoked bacon sabayon, or a dessert built around a declension of barley, with Guinness jelly and salted butter caramel, illustrating his creativity as a chef. The wine selection, solid and well advised, is a natural match for the meal, as are the wine pairings at €75 and €90.
Hubert Duchenne Chef
