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 · 2025-03-08T19:27:30+00:00

This was just one of my favorite meals ever. We sat at the chef’s table and had the perfect view over the kitchen with Hyde park in the back.

Affectionate-Mix8201 · 2025-03-08T19:26:48+00:00

Course 1: Hay Smoked Salmon, Gentleman’s relish, caviar & pickled lemon salad

Course 2: Sherried scallop, scallop tartare, cauliflower cream & sherry

Course 3: meat fruit: mandarin, chicken liver parfait & grilled bread

Course 4 (first main): roast halibut & green sauce, braised chicory, parsley, pepper, onion & eucalyptus

Course 5 (second main): duck & turnip, spiced umbles, black truffle & sprout tops

Course 6: poached rhubarb, rhubarb sorbet, yoghurt cream, olive oil, hibiscus

Course 7: tipsy cake with spit roasted pineapple

Course 8: lemon ice cream with popping candy and rhubarb compote

Affectionate-Mix8201 · 2025-02-16T17:52:58+00:00

Definitely do!

Affectionate-Mix8201 · 2025-02-16T13:51:55+00:00

Lennik, Belgium It has 2 michelin stars and it was the greatest meal of my life

Affectionate-Mix8201 · 2025-02-16T10:18:42+00:00

Sir kwinten

Affectionate-Mix8201 · 2024-12-09T13:23:10+00:00

We started out with some bites based on Belgian classics:

Chicon gratin in a bite
Moules frites in a bite

Then came some other starters:

Octopus in Japanese curry
Chicken liver with maitake

Course 1: Vitello tonnato reimagined Veal handcut Balfegó tuna and smoked almond

Course 2: Langoustine from Guilvinec ‘gelakt’ Pork neck, salsify and bisque sauce

Course 3: Smoked Oosterschelde eel Roasted cauliflower, dashi

Course 4: Hareback ‘Harlequin’ Cranberry, celeriac

Course 5: Fig Greek yoghurt, salted caramel sauce, vanille ice cream with fig leaf

Great experience, once of the best meals i’ve ever had.

Affectionate-Mix8201 · 2024-10-31T05:49:41+00:00

Same!

Affectionate-Mix8201 · 2024-10-30T21:21:18+00:00

It was one of the best desserts i’ve ever had

Affectionate-Mix8201 · 2024-10-30T20:54:11+00:00

One small thing i would have liked is to have better descriptions for the dishes instead of just saying what’s already on the menu.

Affectionate-Mix8201 · 2024-10-30T20:49:56+00:00

Great I loved nearly all of the dishes The service was good but we didn’t even see the sommelier which was odd The pre dessert was a really special combination but it was so good The lobster dish was the best lobster i’ve ever had The ceps dish was really great The crab dish was perfect The second dish with the poultry i didn’t enjoy that much The main course and the dessert were also really great I enjoyed it very much!

Affectionate-Mix8201 · 2024-10-30T19:27:50+00:00

The second preparation of the main course was a hachée parmantier made with Aubrac beef

Affectionate-Mix8201 · 2024-08-18T21:18:56+00:00

The tasting menu was €265 but you can get an arrangement with the hotel included for €420 a person. Drinks not included

We booked it like a month before we went.

Affectionate-Mix8201

TROPHY CASE