Hélène Darroze at The Connaught is a three Michelin star restaurant within The Connaught hotel on Carlos Place in Mayfair. The dining experience combines the chef’s deeply personal approach with the precision, service and craftsmanship associated with the landmark London hotel.
Seasonality and exceptional produce guide each menu. Long relationships with farmers, growers and artisans give the kitchen access to carefully selected ingredients, which are interpreted through Hélène Darroze’s memories, instincts and culinary roots in the Landes region of southwest France.
The restaurant offers tasting experiences alongside an à la carte lunch menu, allowing guests to explore the cooking at different lengths and rhythms. Dishes are built around the character of the principal ingredient, with technique and presentation used to reveal its quality rather than obscure it.
Every detail of the dining room has been designed to support the experience, from the custom furnishings to the tableware and service. A Chef’s Table provides a close view of the kitchen, while the Sommelier’s Table and extensive cellar create a more focused setting for wine and food.
Address: The Connaught, Carlos Place, Mayfair, London W1K 2AL, United Kingdom
Helene Darroze at The Connaught Menu
Taste of Summer
£225 per person. Also available as a five-course menu at £210 excluding Turbot and Apricot dishes.
TOMATO
Hubert Lacoste – Gers Pantelleria capers, lemon verbena, pimiento del piquillo
CAVIAR
“Daurikus” – Thousand Islets Lake bluefin tuna, corn, “mushroom ponzu”
MACKEREL
Brixham – Devon Piel de Sapo melon, girolle, “ajo blanco”
LOBSTER
Isle of Mull – Scotland tandoori spices, carrot, citrus, coriander
TURBOT
Newlyn – Cornwall trumpet courgette, razor clams, sea herbs, “gremolata”
PIGEON
Jean -Jacques Boga – Brittany beetroot, blackberry, mole poblano
A 5 WAGYU BEEF
Gunma Prefecture – Japan Romano pepper, wild garlic capers, pimiento del piquillo
FINE SEASONAL CHEESES
additional course with supplement £35
APRICOT
Provence – France summer flowers, buttermilk
CHOCOLATE
Carupano – Venezuela hōjicha, malt
SIGNATURE BABA
Armagnac Darroze peach, blackcurrant leaf
À La Carte
Available from Tuesday to Saturday for lunch only, excluding bank holidays.
GERS TOMATO
Pantelleria capers, lemon verbena, pimiento del piquillo
DEVON MACKEREL
Piel de Sapo melon, girolle, “ajo blanco”
KYLE OF LOCHALSH SCALLOP
tandoori spices, carrot, citrus, coriander
ACQUERELLO RICE
spring herbs, elderflower, hazelnuts, black garlic, Taleggio
“DAURIKUS” CAVIAR
bluefin tuna, corn, “mushroom ponzu”
NEWLYN TURBOT
trumpet courgette, razor clams, sea herbs, “gremolata”
BRITTANY PIGEON
beetroot, blackberry, mole poblano
LAKE DISTRICT BEEF
Romano pepper, wild garlic capers, pimiento del piquillo
BEETROOT WELLINGTON
sa voury, stichelton , Barolo
LES LANDES CHICKEN
morel, red lettuce, vin jaune d’Arbois (for two guests)
FINE SEASONAL CHEESES
PROVENCE APRICOT
summer flowers, buttermilk
VENEZUELAN CHOCOLATE
hōjicha, malt
SIGNATURE BABA
Armagnac Darroze, peach, blackcurrant leaf
Pairings
All glasses are poured as a tasting portion (75ml).
A Tour Around The Wine World
Discover some of the wine world’s hidden gems as our sommelier’s selection guides you through lesser -known wine regions and terroirs far from the beaten track in pursuit of the most unique pairings
Great Classics Never Fade
World -renowned appellations, regions and countries form the foundation of this pairing selection. Hand -picked by our team of Sommeliers, many of these will be familiar to you and rightly so given their reputation as the world’s great classics
The Ultimate Wine Experience
Explore some of the most enduring and iconic producers with this pairing, a sommelier -curated collection of some of the oldest and rarest vintages in The Connaught’s wine cellar is presented here as an unrivalled opportunity for connoisseurs of fine wines.
A Fresh Take on Pairing (Non-Alcoholic)
Discover a unique pairing experience with pressed vegetables, juices, herbs, spices and teas taking the place of the tradit nal wine accompaniments. We have sourced, seasonal produce which is freshly ground, crushed and pressed to compose this p
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