Hélène Darroze at The Connaught

Here are three unique or unconventional aspects of Hélène Darroze at The Connaught in London:

1. Custom Interior Design: The restaurant features a bespoke interior designed by French architect Pierre Yovanovitch, incorporating blush shades, curved lines, deep velvet, and leather seating, which contrasts with the traditional wood-panelled setting of The Connaught Hotel.

2. International Influences in Cuisine: While rooted in French cuisine, the menu incorporates international flavors, such as the use of tandoori spices with Isle of Mull lobster, reflecting Hélène Darroze's global culinary experiences.

3. Unique Dining Experiences: The restaurant offers diverse dining options, including The Chef’s Table and an Armagnac room, providing guests with a variety of immersive culinary experiences beyond the standard dining area.

Signature Ingredients at Hélène Darroze at The Connaught

Here are some of the most honored or signature ingredients used at Hélène Darroze at The Connaught:

• Armagnac: This is a key ingredient in Hélène Darroze's signature dessert, a take on the traditional Rum Baba. Instead of rum, she uses her family's Armagnac, which adds a rich, distinctive flavor to the dish.

• Morels: These are featured in a dish with hake, potato, and a parsley and garlic foam, showcasing the restaurant's ability to combine earthy flavors with delicate seafood.

• Venison: Cured venison is served with wild mushrooms and juniper, offering a gamey flavor profile that is balanced by the bitterness of a dark chocolate shell.

• Lobster: This is noted for being one of the standout dishes that helped the restaurant earn its third Michelin star, though specific preparation details are not provided.

Tasting Menus

• 5 Courses: £125
• 7 Courses: £175
• 9 Courses: £225

Signature Dishes

• Seasonal Dish: £95