Top chef Hélène Darroze reflects her career. She still believes in being honest with local, seasonal produceand cooking with one’s heart over skills.
“Don’t call me ‘chef,’ it’s not my name,” quips Hélène Darroze, a reaction she has whenever people approach her using her profession as an honorific.
A 1990 graduate of the Sup de Co business school in Bordeaux, she’d set her cap on hospitality management but an experience in the kitchens of Alain Ducasse at the Louis XV in Monte-Carlo’s Hôtel de But the restaurant’s post-pandemic reopening brought a shift — and the return of that second star in 2021.And that makes Marsan not only “the restaurant of her dreams” but also the core of her group, which includes Parisian bistro Jòia, her one-Michelin-star restaurant in Villa La Coste in Provence, and the three-starred “Hélène Darroze at The Connaught” in London, which also has her overseeing every culinary aspect of the property.
For all the Michelin stars she has garnered, Darroze’s trajectory is a path where “there is no professional life and no private life,” so interconnected are the two spheres. “So many days, nights, moments — even my parents spent many Christmases in my office at the Connaught — there is a mix of everything,” she recalls. “My girls spoke about it recently and there was regret in their voice.”
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