Chef Eric Chavot opened the doors to Brasserie Chavot on Conduit Street in Mayfair in March 2013, receiving critical acclaim from respected food writers and devoted diners alike. Described by Giles Coren as ‘the best thing to happen to top-end dining for ages’, Brasserie Chavot’s French-inspired menu is created using the finest produce from the British Isles and France, ranging from the much-celebrated ‘deep fried soft shell crab’ to the highly popular ‘Snails Bourguignon, meatball and potato espuma’ and the delectable ‘Rump of Oisin venison with honey glazed root vegetables’.
Brasserie Chavot’s decadent Mayfair premises boasts opulent chandeliers, grand deep-red banquettes, an intricate but understated mosaic floor and an attentive but discreet staff, striking the perfect balance between glamour, comfort and French sophistication – the perfect stage on which to present Eric’s culinary creations.
Eric’s early career encompasses a host of highly renowned chefs and their venerated restaurants. Recognised as one of Pierre Koffman’s acclaimed protégés, Chavot served as sous chef at London’s La Tante Claire, before working under Raymond Blanc at Le Manoir Aux Quat Saisons.
Eric then joined Marco Pierre-White at Harvey’s before returning to Pierre Koffman at La Tante Claire. This was followed by the head chef position at Nico at Ninety Park Lane, and then head chef at The Restaurant, Hyde Park Hotel, for Marco Pierre White.
Eric’s first solo venture, Interlude de Chavot, opened in Charlotte Street, Soho, where he gained his first Michelin star within ten months. From there, Eric opened Chavot, in London’s Fulham Road, where he was chef/patron and held a Michelin star for two years. Eric then joined The Capital Restaurant in Knightsbridge as head chef, where he famously held two Michelin stars for an impressive ten years from 1999-2009.
AA Gill, Sunday Times columnist who dined at The Capital during Eric’s time there, said, ‘This is as good as you can eat in London…. This was three-stars-and-bars cooking; a faultlessly assured, elegant, thoughtful, poignant, intelligent, top-of-the-range, exceedingly-rare handmade dinner.’
Prior to opening Brasserie Chavot, Eric spent two years in Florida as Consultant Chef to the Weston family, owners of Selfridges and The Windsor Club.
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