{"id":33257,"date":"2020-02-05T14:07:00","date_gmt":"2020-02-05T13:07:00","guid":{"rendered":"https:\/\/lhonoremagazine.com\/2020\/02\/05\/marsan-by-helene-darroze\/"},"modified":"2022-11-26T12:23:17","modified_gmt":"2022-11-26T11:23:17","slug":"marsan-by-helene-darroze","status":"publish","type":"post","link":"https:\/\/lhonoremagazine.com\/en\/2020\/02\/05\/marsan-by-helene-darroze\/","title":{"rendered":"Marsan by H\u00e9l\u00e8ne Darroze"},"content":{"rendered":"\n

In 2019, H\u00e9l\u00e8ne Darroze undertook a complete renovation of her restaurant on rue d’Assas in Paris, now named Marsan. She practices her best cooking in an elegant, modern and cosy environment. <\/h4>\n\n
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h\u00e9l\u00e8ne’s table, facing the open kitchen.<\/figcaption><\/figure>\n

In 2019, H\u00e9l\u00e8ne Darroze undertook a complete renovation of her Left Bank Parisian gourmet restaurant on rue d’Assas. Completely redesigned by architect Patrice Gardera, the establishment, now named Marsan<\/a> in homage to the Landes region where the chef was born, unfolds its elegant room on the second floor in a refined and cosy setting made of light woods, pearly walls, carpeting and sand-colored designer furniture. Modernized, the restaurant now has an open kitchen with a table for six – H\u00e9l\u00e8ne’s table – and an apparent cellar. <\/p>\n\n

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carpaccio of red mullet and button mushroom.<\/figcaption><\/figure>\n

With Marsan, H\u00e9l\u00e8ne Darroze,\nthe world’s best female chef by the Veuve Cliquot award in 2015, does not\nhis desire to get closer to his roots in the southwest and to be\nconcentrate on the essentials: his favorite producers, the accuracy of his\nof the product and the truth of a kitchen that does not cheat. If his second star,\nobtained in 2003, was lost in 2010, that is not so much the problem.\nH\u00e9l\u00e8ne Darroze, who remains one of the few Michelin-starred women chefs,\nhas lost none of its talent and rigor. <\/p>\n\n

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farm pigeon, beet and plums: a perfect balance and a very precise cooking.<\/figcaption><\/figure><\/div>\n\n

His farm squab cooked with a drop of blood and flamb\u00e9ed with capucin, accompanied by a beautiful beet and plums, reflects this requirement through a cooking of a rare perfection and a fair place offered to the products. On the day of our visit, Patricia Ortelli’s red wines<\/a> from Ch\u00e2teau de la Calisse, in particular the Cuv\u00e9e Etoiles 2010, suited her perfectly. The vertical carpaccio of red mullet and button mushroom, with Perigord walnuts and fir-tree flavored vinaigrette, is a top-notch starter. Joseph Mellot’s Sancerre, particularly the 2015 Grande Chatelaine<\/a>, responds to it quite correctly. <\/p>\n\n

> 4 rue d’Assas, 75006 PARIS<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

In 2019, H\u00e9l\u00e8ne Darroze undertook a complete renovation of her restaurant on rue d’Assas in Paris, now named Marsan. She practices her best cooking in an elegant, modern and cosy…<\/p>\n","protected":false},"author":4,"featured_media":31769,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[746],"tags":[759,793,792,1153,1154,795,758],"powerkit_post_featured":[],"jetpack_featured_media_url":"https:\/\/lhonoremagazine.com\/wp-content\/uploads\/2020\/03\/Helene-Darroze-Marsan-Restaurant.jpg","_links":{"self":[{"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/posts\/33257"}],"collection":[{"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/comments?post=33257"}],"version-history":[{"count":1,"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/posts\/33257\/revisions"}],"predecessor-version":[{"id":33258,"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/posts\/33257\/revisions\/33258"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/media\/31769"}],"wp:attachment":[{"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/media?parent=33257"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/categories?post=33257"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/tags?post=33257"},{"taxonomy":"powerkit_post_featured","embeddable":true,"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/powerkit_post_featured?post=33257"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}