When you have a dining experience like we did on saturday then all you really need to say is thank you. From the moment we entered the Connaught until the moment we left everything was just how hospitality should be. The welcome , food , wine and service was simply impeccable which is why it is no surprise that this restaurant holds the coveted honour of three michelin stars.

So now let me tell you about our latest visit. We made our way towards the restaurant where we were given the most amazing welcome from the team before being escorted inside to our table in the right hand corner. This is a lovely table that gives you an amazing view of the entire restaurant. Once we’d got comfortable we were poured a complimentary glass of champagne to welcome us back. This was followed by being given our personalised napkins and a fabulous selection of snacks consisting of Buckwheat , Barley & Spelt.

SNACKS

Next to come was the menu where there is simply a choice between the five or seven course tasting menu. We decided on the seven course which now had to be paired with wine. This we left with sommelier Pierre who gave us a few recommendations but in the end went with his favourite choice a 2017 Crozes – Hermitage Alain Graillot from the Rhône Valley. This was indeed an excellent pairing with it’s fruity flavours and silky texture on the palate.

It was now time to move to our first course and what a fabulous way to begin. A glorious White Asparagus with gurnard , whelks , royal bottarga & white miso. This was followed by a stunning Pea with mint , wild pepper , cedrat & bellota ham consommé. Before the arrival of our next course we were presented with an extra dish of a Squid Ink risotto with chorizo that was heaven. What was to follow was an absolute stunning dish. The Lobster with tandoori spices , carrot , citrus & coriander had the richness from the lobster combined with delightful spice to create this beautiful plate of food.

WHITE ASPARAGUS
PEA
SQUID INK RISOTTO
LOBSTER

Next to arrive was an amazing Turbot with tropea onion , razor clams & romesco. This set us up nicely for the fantastic main course of “Cour d’Armoise” Chicken with pertuis asparagus , wild garlic & vin jaune d’arbois. We were then in for a lovely surprise as we headed downstairs to the kitchen to meet head chef Marco and the team.

TURBOT
CHICKEN

We then decided to have an additional Cheese Course with a selection five cheeses accompanied with condiments including fruit bread , honey & bread sticks. Sommelier Pierre came up with another fabulous pairing. My wife had a glass of port but for myself he recommended a glass of Cosecha 2011 a gran riserva Spanish rioja.

CHEESE COURSE

Now it was time to finish with dessert which started with Forced Rhubarb , hay pannacotta , bay & milk. This led us to chocolate heaven with a fantastic Chocolate , cocoa pulp & cocoa nibs to bring the menu to a glorious end.

FORCED RHUBARB
CHOCOLATE

We finished with coffee and petit fours which included a heavenly Paris Brest with pistachio & grapefruit to bring to an end a truly outstanding dining experience. If you ever feel like being treated to absolute perfection in hospitality then I would highly recommend a visit to Helene Darroze. The food was stunning and paired with fabulous wine and when you combine this with first class service you are simply in for an absolute treat.

PETIT FOURS
PARIS BREST

Thank You Lorenzo , Pierre , Claudia , Sarina , Marco and all the team for a fantastic lunch and look forward to seeing you all again soon.

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