The Handbook Meets: Eric Chavot

By a woman smiling holding a drink in black and white Emily Gray |
17th September 2015

French Michelin starred chef, Eric Chavot, trained in France before moving over to London, where he’s worked with the likes of Pierre Koffman and Raymond Blanc. In 2013 he opened Brasserie Chavot on Conduit Street. We caught up with Eric, to talk G&Ts on desert islands, London’s burger trend and the classic French dish that everyone should master.

Who would you invite to your dream dinner party and why?
My foodie icons, the brilliant French chefs Pierre Koffman and Raymond Blanc, would be the perfect dinner guests.

And what would be on the menu?
Without a doubt, the menu would feature côte de boeuf, triple cooked frites, baby gem lettuce with dressing, and a side of a basket of fresh sourdough bread for good measure.

Who inspired you to first cook?
My mother and grandmother. I have fantastic memories of growing up with their incredible French home-cooking. 

 As a chef, what are you most proud of?
Opening Brasserie Chavot has been the highlight of my career as a chef. It’s such a rewarding feeling to have somewhere with your name on the door.

What piece of advice would you give to any aspiring chef?
The key piece of advice I would offer is to understand very quickly that being a chef is not about a job, it is a passion. You have to do it for the love of it.

What is your favourite dish on the menu at Brasserie Chavot?
My personal favourite dish is our steak tartare, with triple cooked frites and sourdough bread. In my opinion, it is accompanied perfectly by a carafe of red wine from Chateau Ste Michelle in Washington State.

Which three ingredients would you take to a desert island and why?
Gin, Fevertree Tonic and Lime. If I was to find myself stranded on a desert island, I think a decent cocktail would be in order!

What are your favourite London food trends?
I admit to being a fan of the burger scene that has been growing across London. Five Guys is simple but fantastic burger place I first came across in the USA, which now has branches all over London.

Which dish should everyone know how to cook?
I believe everyone should be able to master the classic, French Onion Soup.

Where do you think the London restaurant scene is headed?
London has some fantastic dining options, and over the next few years I think we will see the city have one of, if not the, most eclectic restaurant scenes in the world. Whatever your taste, London delivers.

Which restaurants do you like to eat at?
I love One-O-One for its delicious seafood from the talented Pascal Proyart, and Cinnamon Soho for Vivek Singh’s brilliant modern take on Indian cuisine.

If you could change one thing about the restaurant industry, what would it be?
The hours: they can be brutal on occasions.

What is the best thing about the industry?
The freedom of expression and creative license that comes with being a Chef is invigorating. More than this though, being able to empower young talent and give them opportunities to demonstrate their own creativity is very rewarding.

What do you hope to achieve in the future?
I consider myself very lucky, having achieved many of my goals. My dream however would be to extend the Brasserie Chavot brand both across London, and globally: I couldn’t ask for more than that.

www.brasseriechavot.com

 

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