Hélène Darroze Hits London, with a Touch of Parisian Style

Walking into The Connaught, you can't help but feel well looked after, from walking through the revolving doors into the foyer, to being seated, sipping on a glass of Billecart-Salmon Rose bubbly taking in the amazing decked-out space where Hélène Darroze gets to show off her flair. It is this introduction to an amazing night that affirms Hélène Darroze at The Connaught oozes with Parisian Style.

And so it continued... Opting for the Signature Menu we were graced with the journey through ten wonderful courses, highlighted by the Oyster Tartare (with a slight touch of gold leaf), the Lobster Ravioli (poached to perfection, and paired wonderfully with tandoori spices and a very asian-influenced spring onion reduction), and finishing off with the moreish Sage Pannacotta with Apple many ways (one of lightest most delectable and delicate of pannacotta's to have ever danced on this person's tastebuds).

If our experience here at The Connaught is a small showcase of what Hélène has in store for those who visit Paris, then I’m jumping on the next Eurostar over there pronto!


Hélène Darroze at The Connaught - Signature Menu, November 2009

Amuse Bouche: Bayonne Ham, Grissini and Velouté













Oyster tartare, Aquitaine Caviar Jelly,
Chilled Veouté with White Bean from Béarn,
Topped with Gold Leaf













Duck Foie Gras from Les Landes Confit with Mild Spices,
Christmas Chutney with Dried Fruits













Lobster Ravioli with Tandoori Spices,
Carrot and Confit Citrus Mousseline, Wild Sorrel,
Spring Onion Reduction with Fresh Corriander













Line-Caught Seabass Cooked Under The Skin,
Warm Salad of Rates and Baby Leeks with Culatello di Zibello,
Black Truffle from Périgord condiment













Dodine of Chicken from Les Landes Stuffed with Wild Mushroom,
Escaoutoun with Brebis Basque Cheese and Cèpes,
Roasting Jus with Rosemary and Walnuts













Sage Panna Cotta, Apple Jelly, Manzana Sorbet,
Crêpe Dentelle Tuile, Apple Compote

















Samana Chocolate, Cream and Sorbet,
Crystalised Orange Tuile with Citrus Fruit Sorbet,
Poached Prune and Armagnac Sauce

















Petit Fours: Salted Caramel, Chestnut and Blackcurrant Macaroon, Passionfruit Marshmallow















Hélène Darroze at The Connaught
Carlos Pl
Mayfair
London
W1K 2AL
+44(0)20 3147 7200
http://www.the-connaught.co.uk/london_restaurant.aspx