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It’s been a long while since the charismatic Eric Chavot quit the Michelin-starred world of Knightsbridge’s Capital Hotel, but he’s back in the high life again with this ‘tremendous’ self-named brasserie tacked onto the side of The Westbury hotel. Set in a ‘stunning’ room with mosaic floors, soaring Corinthian columns and glittering chandeliers, it feels more St Petersburg than St-Germain – although deep-red leather furnishings and big mirrors are reminders of the culinary theme. The long menu touts emphatically rustic, regional dishes without flimflam – deep-fried soft-shell crab with creamy aïoli, ‘delightfully flavoursome’ daube of beef, grilled côte de porc with honey and mustard (‘wonderfully smoky charred flavours’) or sea bream with tapenade dressing and fennel. For afters, the crème brûlée and profiteroles are hard to trump. Spot-on service, relatively painless prices and a wine list above the ‘brasserie’ norm complete a very reliable Mayfair package.

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  1. Chef Eric Chavot is best known for his ten-year stint at the two-Michelin starred restaurant at The Capital Hotel where he offered some of the finest French haute cuisine to be had in London. The French born chef trained with some of the most famous names in the culinary world including the likes of Pierre Koffmann at La Tante Claire and Raymond Blanc at Le Manoir aux Quat’Saisons. He also worked with Marco Pierre White before venturing out on his own with The Capital.
    The Capital Restaurant closed in 2009 after which Chef Chavot left for a two year sojourn in The US. But he came back, opening his self-named Brasserie Chavot in The Westbury Hotel in 2013. It’s a world away from the formality of The Capital...
    More from A Girl Has to Eat - Restaurant Reviews & Food Guide »

  1. Chef Eric Chavot is best known for his ten-year stint at the two-Michelin starred restaurant at The Capital Hotel where he offered some of the finest French haute cuisine to be had in London. The French born chef trained with some of the most famous names in the culinary world including the likes of Pierre...
    More from A Girl Has to Eat - Restaurant Reviews & Food Guide »

  1. When Eric Chavot opened his opulent “brasserie” in Mayfair, it was never going to be your usual bar/restaurant serving simple, traditional French food. This protégé of Pierre Koffmann, Marco Pierre White and Raymond Blanc had his mind set on creating a revolution in brasserie cuisine while still delivering on the classics. Chavot wanted to recreate classics with a TWIST, a challenge that many chefs have failed to deliver. Chavot however, has achieved his goal in style.

    To start, his escargots en persillade are not at all what you would expect. The snails aren’t served in their shells, drenched in the standard parsley butter. Instead, an impressive potato foam conceals a collection of snails. As well a coating of the traditional butter, the melting flesh is dressed a light beef stock and wine reduction, which gives it an almost “fume”, boeuf bourguignon flavour. Simple? Not at all. Genius? Certainly. This is how all snails should be served from this day on!...
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  1. Published : Sunday, 6 October 2013

    Samphire and Salsify :: Brasserie Chavot

    Brasserie Chavot is the creation of Eric Chavot (a former two Michelin starred chef) which sits in the Westbury Hotel in Mayfair – not that you’d be able to tell as it has its own entrance which feels miles away from the actual hotel. The Westbury also houses Michelin starred Alyn Williams which is well worth a look-in. The dining room was rather splendid with a detailed mosaic floor, large glass chandeliers and red leather banquette seating along one side. It was a very pretty place to sit...
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  1. I was bigging it up for C, as you do. It’s good, I said, gutsy Brasserie-style food. Smart, an elegant room, a bit hotel-y, but a restaurant for grown-ups. Highly competent, I said, you’ll like it. Great chef, you know, that Eric Chavot. He’s a star...
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  1. Like Pierre Koffman, Bruno Loubet and Jason Atherton, Chavot has thus far been known more for his Michelin standard haute cuisine cooking. Like the aforementioned chefs he has now decided to go open a more rustic restaurant...
    More from FoodiesOnTheProwl FoodiesOnTheProwl »

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