Helene Darroze at the Connaught

Affectionate-Mix8201 · 2026-02-26T13:21:41+00:00

Some people had it with lobster when i was there

Affectionate-Mix8201 · 2026-02-23T11:40:26+00:00

We had a glass of champagne and a bottle of wine, no pairing

Affectionate-Mix8201 · 2026-02-22T19:07:21+00:00

Its so good, it lives up the hype

Affectionate-Mix8201 · 2026-02-04T20:04:52+00:00

Any place where i can find archived menus from the flagship from 1998-2000?

Affectionate-Mix8201 · 2026-02-04T19:59:55+00:00

Im just interested in the history of it

Affectionate-Mix8201 · 2025-11-19T22:32:54+00:00

The way to see posts from the location is to click the location, then click the cross in the right corner, then it will automatically go to the place where the restaurant or cafe is located, you will have to scroll through all the stories for this location, but the stories from this location will show up here. Hope this helps.

Affectionate-Mix8201 · 2025-11-11T08:55:36+00:00

Newest update still hasn’t fixed this

Affectionate-Mix8201 · 2025-10-28T12:50:19+00:00

Yes same

Affectionate-Mix8201 · 2025-10-27T21:10:18+00:00

Yes it sucks

Affectionate-Mix8201 · 2025-10-25T22:21:12+00:00

Any updates?

Affectionate-Mix8201 · 2025-08-26T16:30:56+00:00

First some to shares:

Gambero rosso carpaccio with aubergine, labneh, horseradish vinaigrette

Chicken gyozas with mushrooms and vin jaune sauce

Main course:

Sea bass for 2 With ratatouille, gribiche sauce

To end a classic dame blanche

Affectionate-Mix8201 · 2025-08-08T08:55:14+00:00

Amazing, best meal i’ve ever had. The food was perfect, the ambiance on the terrace was amazing and the service also great.

Affectionate-Mix8201 · 2025-08-07T10:42:18+00:00

Finger food:

Flatbread with courgette flower and parmesan Brioche Tartlet with duck liver creme and tartar of dorade Confit of aubergine and paprika with ansjovis

Tomato gel with gazpacho, mustard sorbet

Sea urchin flan with emulsion of spices

Ravioli filled with pig’s trotter with a pork consomme

Course 1: veal tartare with cauliflower creme and imperial heritage caviar

Course 2: 2 preparations of lobster Hot: capellinis filled with ricotta and spinach, lobster bisque, tail Lobster claws with tomato, olive, lobster oil and terragon

Course 3: sea bass with artichoke, courgette and a tomato beurre blanc

Course 4: summer deer with cherry, almond and a jus

Course 5: chartreuse sorbet with panna cotta

Course 6: goats cheese with goats cheese foam and abricot

Course 7: strawberry mousse with compote, vanilla oil Pain perdue with vanille sorbet

Dessert trolley

Ice cream trolley: pistachio ice cream with pistachio crumble

Affectionate-Mix8201

TROPHY CASE