Restaurant Helene Darroze 75006 Paris 6th Arrdt On the way of tasting You will begin with fine sections from ham from black pig from Bigorre accompanied by Spanish side tumaco. You will continue with a succession of 4 small typed, such as Frederic Duca my right-hand man in kitchen and myself let us hear them, made up of my blows of cur of the moment but also of the Signatures dishes which made my kitchen. You will discover my native South-west, the vegetables of season of Joel Thiébaut, the foie gras evolving/moving with the liking of my desires, the products of the sea. You will taste then fish, sometimes shell or shellfish, coming straight from Criée of Saint-Jean-to-Luz or in the surroundings. You will appreciate the meat or the poultry, game when the season allows it, brought to maturity by Pierre Oteiza, the House Aime like Pierre Duplantier, my faithful suppliers landais, You will continue, if you wish it, with the cheese carriage of the South-west, composed of best produced moment. You will finish with two desserts created for you by Kirk Whittle, my accomplice pastrycook: lun with the fruits and lautre with the chocolate will come both to allure your papillae because a meal without chocolate is a meal to which it would miss in my eyes something dessentiel! Finally the macaroons, whose perfumes evolve/move in the course of the years, will accompany the coffee great wine or linfusion by the day selected with the liking of our moods. |
