Marsan par Hélène Darroze offers a luxurious dining experience where creative French cuisine meets global influences in a chic, intimate setting.
"Purists, brace yourselves: Landes-born Hélène Darroze departs from tradition here, by using Armagnac instead of rum. This should come as no great shock, as each region now seems to have its own take on the rum baba." - The MICHELIN Guide
"Landes-born Hélène Darroze departs from tradition by using Armagnac instead of rum. This baba is prepared in the classic way, served whole on the plate and then sliced through by your server. It is lightly sweetened, soft, airy, and coated in apple jelly. Choose from a selection of three types of Armagnac to be drizzled over your baba at the last minute. Thin slices of caramelized apple and delicious whipped cream, cleverly spiced to balance the dessert, are served on the side." - The MICHELIN Guide
"The stylish interior, oozing understated glamour, provides the perfect foil to food embodied by the “special something” that depicts the cooking of Hélène Darroze, descended from a family of cooks. Namely, the ability to scour her homeland of southwest France for ingredients that nurture her culinary inspiration, paired with an unmistakable flair for artistic plating: terrine of Landes foie gras, blue lobster in tandoori spices (a signature dish), armagnac-flavoured baba. Her rigour, insatiable curiosity and game-changing mixture of talent and intuition hit the spot every time. A stellar success." - Michelin Inspector
"Hélène Darroze boasts a total of 6 Michelin stars across three renowned restaurants: Hélène Darroze at The Connaught in London with Three MICHELIN Stars, Marsan par Hélène Darroze in Paris with Two MICHELIN Stars, and Hélène Darroze à Villa La Coste in Provence with One MICHELIN Star." - Ty Gaskins
"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."
