Every restaurant needs reinvention from time to time and the new look of Hélène Darroze’s London base shows that The Connaught isn’t afraid of moving forward. The room is now more feminine and less formal, considerably warmer and more relaxing. That being said, there’s still a well-drilled service team on hand to ensure everyone is looked after.
When it comes to the cooking – created under the watchful eye of Hélène’s head chef – the focus remains steadfastly on the main ingredient; always of extraordinary quality, be it lobster from Cornwall or grouse from Wales. The accompanying flavours, including occasional international influences, are used to enhance or italicise it and this results in dishes that stay long in the memory. The signature Baba dessert with a choice of Armagnacs aged by her brother Marc is a must.