Restaurant Hélène Darroze — rue d'Assas - Paris
Truffle menu
(subject to modifications according to the availability of fish and seasonal products)
Tasting Menu
(subject to modifications according to the availability of fish and seasonal products)
Imperial French caviar…
oyster tartare « Spéciale de claire » Marennes d’Oléron de chez Papin
Bearn butterbeans chilled velouté
Foie gras from Landes…
confi in sangria wine,
dry fruits chutney, Maydie wine jelly
Winter fine herbs and salad…
Thin raviole glassed with chicken stock,
gratinated with Basque ewe’s milk cheese,
Sauted with spiny artichoke
And Colonata pork lard
Basket caught lobster…
roast "à la nacre"
Jérusalem artichoke royale,
Chestnuts flakes,
Parmesanno Reggiano cheese foam
Scallops from Port de Bessin…
roast with Tandoori spices
carrots and citrus cream
wild oignons and coriander réduction
The sauvage salmon…
Grilled Filet, cabbage Brussels sprouts salad,
Smoked haddock emulsion
The suckling lamb from the Pyrenees Axuria…
The roast saddle stuffed with kidneys, the grilled rack,
Confit of shallots, metjol dates condiment, chickpeas puree,
Cooking jus reduction flavored with sultan spices.
The pistachio from Sicile…
Biscuit and cream,
pomelos and Greek yogurt sorbet
vergeoise sugar crumble
Carupano Chocolate from Venezuela…
chocolate cream, coriander ice-cream
chicory cream and thin toffee leaves of caramel
Saint valentine's day dinner menu
(subject to modifications according to the availability of fish and seasonal products)
Scallops from Port en Bessin…
Lime flavoured carpaccio
« perles blanches” Oyster from Papin chantilly,
Imperial French Sologne Caviar
Sweet potatoes veloute…
Basque pork lard (pie noir) crousti/fondant, lightly smoked on a woodfire and cranberries
« Black Scoops » duck foie gras from « les Landes » and Perigord black truffle,
cornefed chicken cooking juice jelly,
doucette and green apple with sour cream
The blue lobster…
roasted “a la nacre”,
red curry squash royal,
cheasnuts flakes, parmesan Reggiano cheese cappuccino,
black truffle from Perigord
John Dorry filet…
Roasted,
corinth grapes and sweet oignons marmelade,
chickpea purée,
cooking juice sirop flavoured with Sultan spices
Chalosse oxe cheeks braised with citrus and Madiran wine…
carrots, turnip and celery,
Terriyaki juice
Rolande most wilde stawberries…
olive oil flavoured ice cream,
Lemon thyme foam
Madong chocolate from Papua New Guinea….
salt butter caramel and passion fruit
Fixed menu for dinner of Tuesday February 14th 2012
250.00 Euros p.p (without drinks)
As a gift...
Vos amis et vos proches sont de fins gourmets ?
Offrez leur l’occasion de mettre leurs papilles en fête
en découvrant ou en redécouvrant le restaurant Hélène Darroze !
Nous vous proposons différentes formules
cadeaux qui s'adaptent à tous les budgets.
Pour en connaître le détail, merci de contacter notre service réservation
au 01 42 22 00 11 ou reservation@helenedarroze.com
Relais & Châteaux
special Lys packages accepted in the restaurant .
Lys Gourmet lunch
Available at lunchtime but not at weekends
Includes the lunch menu and 1 glass of wine
Lys de Cristal
Available at lunchtime Tuesday to Saturday
Includes 4 starters, 1 fish or meat dish of your choice and two desserts (does not include drinks)
Lys Grand Chef
Available at lunchtime or dinner Tuesday to Saturday
Includes 1 glass of Champagne Grande Cuvée, the tasting menu with 3 glasses of wine, half bottle of water per person, Armagnac and a special gift for two
