"Frogs legs, sweetbreads, caviar, and oysters all get the two Michelin star treatment at the hands of Landes-born and fourth generation chef Hélène Darroze. With restaurants in London and Moscow, the menu has a global touch with deeply local roots: Darroze uses area providers, and bases her dishes on what’s seasonally appropriate. Her quiet and restrained approach can be felt in the room’s decor as well, which is hushed and elegant."
The Paris Foodie Guide
