20 Minutes With: The highly acclaimed French restaurateur is embracing the new challenge of Moroccan cuisine in its homeland
For Hélène Darroze, with six Michelin stars and a fleet of high-powered restaurants on her ledger, it would be easy to stay in her comfort zone.
“I had light in my eyes when I heard about the opportunity to work for the Royal Mansour, this amazing place in this amazing kingdom,” says Darroze, 56. “The challenge was very exciting, needing to push yourself to be better, and working with authenticity, with respect and with generosity.” “I knew the work Yannick did here, and for him, he said it was the end of his story, and then he sent me a text saying I cannot dream of anyone else other than you to take over after me,” Darroze says. If anyone believes she’s dreaming though, it’s her. “I fell in love with this project, and I don’t like the title chef—I prefer cook—and for a cook, this is just a dream.”
Darroze spoke with Penta about embracing a new challenge in her career, as well as her education in the world of Moroccan food, flavors, and culture.Hélène Darroze: Morocco was not a country I knew very well. Instead, it’s been a discovery. For the moment, I’m learning a lot as I start this experience at La Grande Table Marocaine. But it’s super exciting for me, it reminds me of being a young girl when I started to learn my job, joining Alain Ducasse in Monaco.
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