It’s pleasant to come out of the immense hall of Hotel David Intercontinental into Aubergine, a lovely space with large bay windows and a classic, understated look. We are warmly welcomed. Classic dishes including sashimis or veal rib contrast with more unexpected dishes such as the very original mini-beet salad, or the duck breast with blueberries and cranberries, a perfect sweet and savory combination. The desserts also range from classical to innovative including a reputable amandine tart, and a chocolate entremets with a crème brulée layer. The dishes are skillfully cooked and the chef knows his sauces. He has a few nice ideas, however we’re hoping for a bit more daring.