fine food - Hélène Darroze

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French-born Hélène Darroze is currently Head Chef at Hélène Darroze in Paris, France, and Hélène Darroze at the Connaught in London, UK.

 

Hélène holds three Michelin stars in total, shared between her London and Paris restaurants. She comments, “It was a huge honour to be awarded two Michelin stars for my restaurant at the Connaught, and this reflects my team’s dedication to achieve the best. I live by the philosophy that the ingredients are the stars and you must treat them respectfully.”


Her attention to detail for sourcing the most wonderful and delectable ingredients translates into the much-loved dishes she creates, ensuring that her customers are treated to an unrivalled culinary experience. Hélène was also named the 2015 Veuve Clicquot World’s Best Female Chef.



Asparagus, Morels, Ricotta, and Manni Olive oil

10 portions

Pasta dough

  • 500g flour
  • 250g egg yolk
  • 50g egg white
  • 8g Manni olive oil
  • 20g salt
 

Set up a mixer with the dough hook. Add the flour and the salt. With the mixer on low-to-medium speed slowly add the eggs and olive oil, which you have whisked together. Mix for about 10 minutes until you have a smooth dough. Wrap in plastic and leave in the fridge to rest for two hours.


Ravioli farce

  • 200g asparagus spears
  • 400g ricotta
  • 50g Parmesan
  • 20g Manni olive oil
  • pinch salt
  • 1 Espelette pepper
 

Cut the asparagus into very small dice, and quickly sauté in a very hot pan. Remove from the pan while the asparagus still has some texture. Once cool, mix with the ricotta and finely grated Parmesan and season to taste with salt and Espelette pepper. Transfer to a piping bag. Roll out the dough until it is very thin (you should be able to see your hand through it). Use 20g of farce per ravioli. Form into your desired shape.


Garnish

  • 1 whole shallot
  • 2 cloves garlic
  • 40g duck fat
  • 30 morels
  • 1l chicken stock
  • 30g butter
  • 30 asparagus spears
  • pinch salt
  • 1 Espelette pepper
 

Finely chop the shallot and garlic. Sweat in the duck fat without colouring. Add the morels, which have been thoroughly washed. Sweat for a further minute and then add the chicken stock. Leave to cook and reduce for 20 minutes. Once all of the stock has evaporated, add the butter and mix to glaze the morels. Season to taste and keep warm on the side. Trim the spikes off the sides of the asparagus spears. Cut the tips at a length of 5cm. Blanch in boiling salted water for two minutes and then transfer to ice water.


Finish

  • 5 asparagus tips
  • 200g ricotta
  • pinch salt
  • 1 Espelette pepper
  • dash Manni olive oil
 

Trim the spikes off the sides of the asparagus. Shave thin slices with a mandolin and keep in ice water. Season the ricotta with salt and Espelette.


To finish

Cook the ravioli in boiling salted water for three minutes. Remove and glaze with a bit of the cooking jus from the morels. Place in a bowl. Add three pieces of morel on top. Warm the asparagus tips in a bit of butter and chicken stock and add them on top as well. Put three small scoops of the seasoned ricotta (at room temperature) on top, and finish with the raw shavings of asparagus and a drizzle of Manni olive oil. 

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