Restaurant Hélène Darroze - 1 étoile au Guide Michelin

Truffle menu

helene — Fri, 03 Feb 2012 07:40:22 +0000

(subject to modifications according to the availability of fish and seasonal products)

Tasting Menu

helene — Thu, 02 Feb 2012 08:00:53 +0000

(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

helene — Tue, 24 Jan 2012 11:08:26 +0000

(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…

helene — Sun, 01 Jan 2012 12:00:17 +0000

Sorry, this entry is only available in Français /.

Relais & Châteaux

helene — Mon, 07 Nov 2011 14:22:24 +0000

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

A la salle a manger

lechef — Fri, 05 Feb 2010 09:26:37 +0000

In October 1999…

helene — Tue, 03 Nov 2009 16:42:36 +0000

In October 1999… I broke with the family traditions and left my native

Landes region to open my own restaurant in rue d’Assas in Paris 6e.

The culture and deep values that were instilled by my family

were strong ‘advantages’ that I brought with me.

The origins

helene — Tue, 03 Nov 2009 16:41:39 +0000

The origins

The very origins of “Rue d’Assas”, there is a family name
and most of all an area of France hat I am very much a part of.
I am made up of its soil and a direct beneficiary of the traditions of my ancestors.
Along the years I further benefited from my travels around the world,
the friendships I built and most importantly the apprenticeships
I followed and the mentors I’ve met through those.

…and of course my team who help me create the dishes everyday.

Evolving to keep only the essential

helene — Tue, 03 Nov 2009 16:39:28 +0000

Evolving to keep only the essential
In term of gastronomy I always let my heart
and feelings influence my beliefs.
Ten years on, the restaurant is still full of life.
Over the years things have changed but things
that are fundamental to me, remain the same: sincerity,
passion and a tremendous taste for freedom.

Thank you for allowing me to guide you through this menu
which reflects my state of mind.
I would love you to join me along this journey of discoveries
of the finest products that I source locally and on a daily basis.

For a moment of happiness

helene — Tue, 03 Nov 2009 16:38:34 +0000

For a moment of happiness
Being the fourth generation of a family of chefs,
gastronomy to me is an opportunity to give people a unique form
of pleasure by creating dishes that are dear to me.

Above all I am trying to recreate a cuisine that is full
of instincts and emotions: faithful and sensitive.

Today I hope you will have a memorable experience and leave “Rue d’Assas”
with the desire to come back again and again.