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Hélène Darroze |
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| Born |
1966-01-01 Born: Villeneuve-de-Marsan, FR |
| Apprenticeship/training |
1990: Alain Ducasse, Louis XV, Monaco |
| Career |
1993: Hotel Darroze, Villeneuve-de-Marsan, F
1995: * Guide Rouge (Michelin)
since 1999: Restaurant Hélène Darroze, Paris
2000: * Guide Rouge (Michelin)
2005: ** Guide Rouge (Michelin) |
| Philosophy |
My cooking respects the ingredients |
| Membership |
2003: Relais & Chateaux |
| Awards |
1995: Young Chef of the Year, Champérard
1996: Great Chef of Tomorrow, Gault Millau |
| Interesting tidbits |
My great grandfather opened the inn in Villeneuve-de-Marsan (Les Landes) in 1895. |
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Hélène Darroze |
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| Address |
4, rue d'Assas
75006 Paris
France > Ile de France > Paris City > Paris City
number of seats: 50
number of employees: 20
SKZ (Service Index) 0.400
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| Staff |
Darroze, Hélène (Chef de Cuisine)
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Phone
fax |
+33 (1) 42 22 00 11
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email
Homepage |
helene.darroze ( at ) wanadoo.fr
www.helenedarroze.com |
| Opening times |
Sunday & Monday closed
12.30 h - 14.30 h & 19.30 h - 22.30 h |
| Prices |
Menu ø 65,- € - 145,- €
Amex, MC
8 course menu 280 €
price per course = 35.000 |
| Credit cards |
American Express, Diners Club, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank France
Total points |
82
82.7
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51
71.2
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73
64.2
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93
47.2
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| Restaurant guides |
Bottin "stars"
Champerard "points"
GaultMillau "points"
Michelin "stars"
Pudlo "plates" |
*
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15
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OOO
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15
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OOO
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15
* *
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(13.0)
(18.0)
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(16.2)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
15.00 |
| class |
Good |
| ERR Toques |
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| ERR Rank |
1532 |
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| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Famous for her southwest french cuisine, with roots from Bordeaux
to the Basque region all the way through Périgord. |
| Starter |
Wood Fire Grilled Langoustines with Fresh Basque Baby Fava Beans and Slivers of Serrano Ham |
| Main dish |
Young Farm Pigeon stuffed like a "Poule Au Pot" with Creamy Foie Gras Sauce |
| Dessert |
Tarte Brûlée with Coconut and Roasted Pineapple, Passion Fruit Sorbet and Coconut Milk Caramel |
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