Oeufs Cocotte (Baked Eggs) with Chef Hélène Darroze

Chef Hélène Darroze, whose Michelin-starred restaurants in London and Paris have made her a household name in Europe, will be demonstrating how to prepare Oeufs Cocotte (Baked Eggs) along with freshly-harvested bounty from the field and garden. This French way of preparing eggs in a water bath yields the most creamy, custardy eggs -- perfect for dipping with AOOA brioche!   

Come on by for this truly exceptional experience. The Darroze and Daguin families of restaurateurs from Gascogne are linked by several generations of friendship. This reunion of mothers and daughters promises to be a truly exceptional experience. Light refreshments will be served. Reserve now, this one is going to sell out fast! 

A recipient of five Michelin stars, Chef Hélène Darroze owns four restaurants: Marsan and JÒIA in Paris, Hélène Darroze at The Connaught in London, and Hélène Darroze à Villa La Coste in Provence. As a fourth-generation descendant in a family of chefs and having grown up and worked in her family’s acclaimed restaurant in the south-west of France, Hélène is a veritable blueblood of French fare. She is also one of the very few female chefs in the world to have earned three Michelin stars.