Michelin-Starred Chef Hélène Darroze Takes Over Royal Mansour Kitchens in Marrakech

Hélène Darroze is one of the best known and most awarded chefs in France. Owner of a restaurant bearing her name at the Connaught in London (three stars), she also works at the Marsan restaurant in Paris (two Michelin stars) and at the Villa La Coste in Provence (one star). The chef has also been a jury member of "Top Chef" for eight years. It is with this exceptional career, filled with Michelin stars, that Darroze takes over the reins of the kitchens of the Royal Mansour.

Her primary motivation is to "make people happy," she assures Paris Match. "I have a special affection for all the places where I work. Marsan is my mother house, where I evolve the most, while remaining connected to my Basque-Landes roots. My restaurant at the Connaught in London gives me as much energy as it demands of me, it’s a passionate challenge. At the Villa La Coste, the light of the South and the art make me vibrate, this is reflected in the cuisine we create with my chef, Thomas Pezeril. And the Royal Mansour has always made me dream, because it is one of the most beautiful hotels in the world and because, with its management, we share the respect for the human being, authenticity and the environment," she said.

As the successor to Yannick Alléno, who has led the kitchens of the Royal Mansour for twelve years, the chef says she is serene and ready to take up the challenge. "It is obvious that we are working hard to be up to the gastronomic reputation that Yannick has brought to the hotel. On the other hand, I don’t think in terms of innovation. In my eyes, cuisine only makes sense if it comes from the heart, it must tell the story of the person who makes it. Rich in my travels, my encounters, my life experiences, nourished by my insatiable curiosity and the talent of my collaborators, I question myself every day. I’m not trying to deliver messages or demonstrate my know-how, but above all to arouse emotions."

In the coming months, Hélène Darroze will offer at La Table, the Royal Mansour’s brasserie, dishes prepared "with 90% local products." "It is my responsibility as a cook! Around Marrakech we find very beautiful vegetables, fabulous fruits, good meats, magnificent spices, herbs and flowers in the estate gardens. All things that we find in our roasted rack of lamb with carrots, candied citrus fruits and fresh coriander juice, for example." At the Grande Table marocaine, the chef intends to "draw on the great classics while bringing my personal touch. I’m working on it assiduously, because this restaurant is a real institution!"