Restaurant H in the 4th has, as I said last month, a minimalist outside, 3 minimalist no choice "menus," but a pretty unminimalist photo I couldn't avoid with "Super Big Gulp" facing me smack in the eyeballs.
Amuse bouches of creamy stuff on thin wafers were presented on top of broken walnut shells, along with very good bread, house-made butter and a butter knife that sat on its egg-like bottom.
The first course consisted of perfect eggs, potato cubes, cumin mayo and small pieces of mackerel; the main dish featured crispy skinned duck outside/moist inside, with roasted onion on an onion puree with apple sauce and ethereal mashed potatoes; and the dessert was a delicious lighter than air egg white froth with grapefruit icecream, an avocado base and coconut toppings. We three were very satisfied!
Our bill with a bottle a glass of wine, no bottled water, but 3 coffees was 149 for 3 or 99.33 E a couple. Darned good from this 28 year old chef Hubert Duchenne who trained with Jean-François Piège and Akrame Benallal.