Hélène Darroze at The Connaught

Quince's New Hospitality Director Embarks on His American Dream

"Listed on his résumé, Hélène Darroze at The Connaught is cited as a Three‑MICHELIN‑Starred venue that figures into the high‑level, international experience Franco accumulated before joining Quince." - Michael He

Highlights From The Michelin Guide Great Britain & Ireland 2021 Launch

"Promoted to our highest award, this London dining room gained Three Stars—an extraordinary achievement in any year and especially notable in a year of significant challenges and interruptions for hospitality." - The MICHELIN Guide UK Editorial Team

Three Keys and Three Stars: Why The Connaught is the Ultimate Luxury Icon

"Holding Three MICHELIN Stars, Hélène Darroze’s eponymous restaurant at the hotel is a masterful celebration of premium seasonal produce and technical precision, with dishes that draw on her southwest France roots and occasional international flourishes; the tasting menu — which I experienced as a roughly four-hour procession — presents perfectly crafted courses that are at once original and emotional. The kitchen, led by Executive Chef Marco Zampese, excels at signatures such as lobster or scallop with tandoori spices, and the restaurant’s sustained Three-MICHELIN-Star status underlines Darroze’s relentless focus on top-quality ingredients and artistry; together with the hotel it forms the UK’s only combination of a Three-MICHELIN-Star restaurant inside a Three-Key hotel." - The MICHELIN Guide UK Editorial Team

Rafael Cagali’s London: The Da Terra Chef Looks East

"Part of London's exclusive group of Three-MICHELIN-Star restaurants, perfect for intimate celebrations with exceptional service." - Andrew Young

"A wood-panelled dining room within the historic Connaught Hotel might suggest an overly formal environment for Hélène Darroze’s London restaurant, but the knowledgeable and sunny service team ensure the atmosphere is as bright and comfortable as the room itself. A set menu allows the talented kitchen to provide a balanced experience focused on the best seasonal produce, while some of the accompanying flavours are informed by Hélène’s international travels, like Isle of Mull lobster with tandoori spices. For dessert, the signature 'Baba' with a choice of Armagnacs from Hélène's brother Marc is a must." - Michelin Inspector