One of the Seine set's favorites, Hélène Darroze crossed the Channel to bring her disciplined and precise example of French gastronomy to the denizens on the Thames. Born in the Landes region, Darroze borrows much in her cooking from that southwestern terrain—both her chicken and foie gras hearken from there. The latter is confited and served with chutney and dried fruits, the former stuffed with wild mushrooms.
Specialties: Blue lobster in ravioli; pan-roasted Dover sole; spit-roasted Racan farmed pigeon.
