Tuesday 21st January
Eric Chavot is a well travelled chef - Le Manoir aux Quat’ Saisons, Harvey’s,The Restaurant, Chez Nico, Capital Hotel, America, Pierre Koffman’s pop-at Selfridges. He has tried a couple of solo efforts before too - Interlude de Chavot and Chavot in the Fulham Road. These testify to his restlessness and to his talent. He’s won Michelin stars, admiring reviews and the respect and admiration of his fellow chefs. Now, an older, wiser chef, he has come to rest at the Brasserie Chavot in Conduit Street. Older and wiser he may be but he’s lost none of his élan and panache. Of course he’s steeped in the grand traditions of French haute cuisine. This gives him a brilliant technical command and a sense of his own culinary roots. But there was always something idiosyncratic about Eric’s cooking. He wasn’t so much a maverick as an individualist.. He takes brasserie standards - oysters with crepinette; steak tartare; choucroute; canette a l’orange; cod with lentils; daube de boeuf - dusts them off, polishes them up, gives them the Eric Chavot treatment, and cooks with a precision and technical brilliance that raises them to the standard of haute cuisine.
“He’s the most talented chef of his generation, now in a more relaxed style”