Hélène Darroze at The Connaught launches new à la carte menu

The three Michelin-starred London restaurant has unveiled a new à la carte offering centred on ingredient provenance, alongside details of its redesigned dining spaces and extensive wine collection.

Three Michelin-starred Hélène Darroze at The Connaught has introduced a new à la carte menu that puts ingredient provenance at the heart of the dining experience.

The menu forms part of the restaurant’s refreshed offering following its extensive refurbishment and modernisation, which saw the London restaurant reopen with a redesigned dining room, kitchen, Chef’s Table and dedicated Armagnac Room.

Ingredients take centre stage

The new menu reflects Darroze’s long-held philosophy that exceptional ingredients should lead every dish. Each meal begins with a seasonal consommé designed to cleanse and prepare the palate before guests select dishes according to the provenance of their key ingredient, with examples including Crab – Davrik, Cornwall and Lamb – North of Wales. Menus will also change more frequently to reflect Britain’s weather and micro-seasons.

Hélène Darroze said: “Every dish I have ever created is part of who I am – not just of my work and travels, but also of my family and teams, past and present and of the incredible artisanal suppliers I have come to know and respect. Now with over ten remarkable years in London, I have the opportunity to focus even more on the outstanding quality from some of Britain’s greatest producers and suppliers. Over the years, they have become a growing part of the menus at The Connaught and perfectly complement my long-standing relationships with the finest producers from Southwest France. The refurbishment afforded me a perfect platform to showcase them at their very best.”

Attention to craftsmanship extends beyond the food. Independent ceramicist Ema Pradere has created bespoke consommé bowls for the opening course, while Hermès provides its Bleu D’Ailleurs tea and coffee service. Darroze personally selected the artisans involved in the tableware to create what the restaurant describes as a bespoke sensory experience.

Refreshed spaces and extensive cellar

The refurbishment also includes a redesigned dining room by Paris-based interior architect Pierre Yovanovitch, who has introduced lighter interiors, bespoke furnishings and commissioned artworks while retaining the hotel’s historic character.

A new Chef’s Table has been installed within the show kitchen, seating up to 10 guests. The experience features a sharing-style menu distinct from that served in the main dining room and offers diners direct interaction with the chefs as they present each dish.

The restaurant’s wine programme continues to be a major feature, with a cellar comprising more than 3,000 bins and over 20,000 bottles. The collection, started by former head sommelier and now general manager Mirko Benzo, is now overseen by head of wine Lucas Reynaud-Paligot, with wines selected through tastings and regular visits to wine regions across Europe and beyond.

Armagnac also remains central to the restaurant’s identity. Darroze’s family has been devoted to the spirit for three generations, with the family cellars now managed by her brother Marc, a trained oenologist. Today, they contain more than 250 Armagnacs from 30 estates spanning 50 vintages.

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