Close Close
Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
Fermer fermer
The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.
Close Close
Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
Close Close
When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
Close Close
Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

Print this page Send this page to a friend

Restaurant Hélène Darroze.

Restaurant in town. France,Paris

Hélène Darroze

Restaurant Hélène Darroze Paris 75006

I’m part of the fourth generation of a family of innkeepers, so I was born in a kitchen and grew up next to my grandfather's stove. After I left school at 18, I studied at one of the big business schools. Then I joined Alain Ducasse at the Louis XV in Monaco to work in the office. I stayed there for three years, until Alain persuaded me to get in front of a cooker. He taught me always to look for quality when choosing ingredients, but also to be constantly rigorous and to combine it with honest cooking with real, authentic flavour.

I then joined my father at his Relais & Châteaux in Villeneuve-de-Marsan, which gave me the chance to express what I felt instinctively. Five years later, I opened my own restaurant in Paris.
The two openings – one in Paris and one in London – are still the most intense moments of my life in spite of how difficult it was at the time.

I cook with ingredients from the south-west of France where I was born, which appeal to how I've always lived and to my emotions.

What was your most moving culinary experience?
I think there are four: the first ortolan I ate when I was a little girl; tasting a duck cooked in a sauce made with its own blood at the Tour d’Argent when I was a teenager; discovering tartufi di Alba truffles on a simple dish of pasta cooked in stock when I arrived at the Louis XV, and recently a really great meal at Michel Troisgros'.

The most amusing kitchen incident you ever witnessed?
When the gas went off in the kitchens at the Connaught for the first sitting the day the restaurant opened. It lasted 45 minutes. We might not have laughed at the time, but we certainly do now.

Your best piece of advice for amateur chefs?
Cook a good casserole. It’s hard to get it wrong! And it’s the perfect meal for sharing with lots of people.


Check availability online for lunch or dinner

Book your table