HĂ©lĂšne Darroze at The Connaught
London, United Kingdom
Michelin Guide Presentation
A wood-panelled dining room within the historic Connaught Hotel might suggest an overly formal environment for HĂ©lĂšne Darrozeâs London restaurant, but the knowledgeable and sunny service team ensure the atmosphere is as bright and comfortable as the room itself. A set menu allows the talented kitchen to provide a balanced experience focused on the best seasonal produce, while some of the accompanying flavours are informed by HĂ©lĂšneâs international travels, like Isle of Mull lobster with tandoori spices. For dessert, the signature 'Baba' with a choice of Armagnacs from HĂ©lĂšne's brother Marc is a must.
Unique Things
Here are three unique or unconventional aspects of HĂ©lĂšne Darroze at The Connaught in London:
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.
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 HĂ©lĂšne Darroze's global culinary experiences.
Unique Dining Experiences: The restaurant offers diverse dining options, including The Chefâs Table and an Armagnac room, providing guests with a variety of immersive culinary experiences beyond the standard dining area.
Ingredients Stars
Signature Ingredients at HĂ©lĂšne Darroze at The Connaught
Here are some of the most honored or signature ingredients used at HĂ©lĂšne Darroze at The Connaught:
Armagnac: This is a key ingredient in HĂ©lĂšne 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.
Cuisine
Modern Cuisine
Price Range
ÂŁÂŁÂŁÂŁ
More detailed pricing information, such as average cost per person or notes on tasting menus, will be available soon.
Amenities
- â Air conditioning
- â Interesting wine list
- â Restaurant offering vegetarian menus