BrasserieChavot
Cuisine: French
Price:    pound pound pound_grey
2 users have been
Verdict based on 14 critic, 2 blogger and 1 user reviews and awards
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Address: 41 Conduit Street, London W1S 2YF

Website: Visit restaurant website

Telephone: +44 20 7183 6425

French brasserie by chef Eric Chavot. After a stint abroad, Chavot is back in London, where years ago he ran 2-Michelin starred The Capital.

This restaurant has 1 Michelin Star

Latest reviews of Brasserie Chavot

amol_rajan

Amol Rajan, The Independent

7 July 2013

The deep-fried soft-shell crab with whipped aioli is pitch-perfect: the batter is light rather than greasy, which allows the crab to express its flavour fully, and the aioli has lashings of garlic and a lovely sprinkling of saffron, which gives it the colour of a French sunset…

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matthew_norman

Matthew Norman, The Telegraph

11 June 2013

Marco Pierre White once described Eric Chavot as simply “the best”, and his jettisoning of Michelin intricacy has the added benefit of making his work affordable…

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RichardVines

Richard Vines, Bloomberg

4 June 2013

My favorite dish on the menu is a mini-rack of lamb, with couscous and olive jus. (…) It’s studded with dark brown sugar and cooked on the Josper grill. It’s smoky, spicy, crunchy and sweet. And I want it now…

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AA_Gill

AA Gill, The Sunday Times

2 June 2013

What made this mediocre food so much worse was the lumpy, forgetful service that was only emollient and oleaginous when it actually got to us, but didn’t get to us anything like enough…

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What the Critics say

amol_rajan

Amol Rajan, The Independent

7 July 2013

The deep-fried soft-shell crab with whipped aioli is pitch-perfect: the batter is light rather than greasy, which allows the crab to express its flavour fully, and the aioli has lashings of garlic and a lovely sprinkling of saffron, which gives it the colour of a French sunset…

Read full review »
matthew_norman

Matthew Norman, The Telegraph

11 June 2013

Marco Pierre White once described Eric Chavot as simply “the best”, and his jettisoning of Michelin intricacy has the added benefit of making his work affordable…

Read full review »
RichardVines

Richard Vines, Bloomberg

4 June 2013

My favorite dish on the menu is a mini-rack of lamb, with couscous and olive jus. (…) It’s studded with dark brown sugar and cooked on the Josper grill. It’s smoky, spicy, crunchy and sweet. And I want it now…

Read full review »
AA_Gill

AA Gill, The Sunday Times

2 June 2013

What made this mediocre food so much worse was the lumpy, forgetful service that was only emollient and oleaginous when it actually got to us, but didn’t get to us anything like enough…

Read full review »
LM_copy

Joe Warwick (London Magazine), The London Magazine

22 May 2013

Both pieces of meat are expertly cooked, the accompanying side of mash as fantastically buttery as all good, French-made mash should be. In fact, the only letdown is a dessert of Mont Blanc, heavy on the hazelnut and cream but disappointingly stingy with the meringue…

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zoe_williams

Zoe Williams, The Telegraph

21 May 2013

It is solid and elegant, the menu adventurous but never scary. In décor, it is a more gracious version of the ersatz French brasserie, full of marble and brass…

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Grace_Dent

Grace Dent, Evening Standard

26 April 2013

A perfect mini rack of lamb on couscous with an olive jus appeared. My friend ate the poussin with lemon confit. We ordered an exceptionally wonderful beetroot side salad, which arrived in an unctuous blue cheese dressing…

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hardens

Richard & Peter, Harden's

4 April 2013

Duckling à l’orange with endives was notably elegantly plated and tasty too, if perhaps rather – like the whole concept – lacking heart. (…) It was all broadly acceptable, but (… why …) would you ever come back? …

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jay_rayner

Jay Rayner, The Observer

31 March 2013

The description of the daube even references Grandma. All I can say is that Chavot’s grandma must have done time in some bloody serious kitchens: the sauce is so sticky and shiny you could use it to tan up the cast of The Only Way is Essex. The beef is at that glorious point of almost total collapse. It’s a masterclass in the dish…

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giles_coren

Giles Coren, The Times

30 March 2013

I’ll be coming back soon for the daube, the pork chop, the baby lamb rack and the sole Grenobloise, possibly all at once. This is the best thing to happen at the top end of British dining for a long time…

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Emma-Sturgess

Emma Sturgess, Metro

28 March 2013

The steak tartare is bound in too much mustard dressing, which is somewhere between mayonnaise and salad cream. The flavour of the beef is dead. Only the capers really survive the sandwich filling treatment, and for garnish there’s a soft-yolked quail’s egg with a rubbery white…

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STEVE

Steve Dinneen, City A.M.

20 March 2013

Get down to Brasserie Chavot while you can: this place is going to be busy, especially considering it’s already attracting regulars. I might end up being one of them: I’ll have to come back, anyway. I hear the rack of lamb is to die for…

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fay_maschler

Fay Maschler, Evening Standard

20 March 2013

Roasted cod with Puy lentils was served in a round metal dish which was one of many cutesy presentations like frying pan, little glass cocotte fitting into hole on wooden board, glass dessert dish wobbling on deliberately mis-matched saucer, table knives fashioned like swords and other evidence of time and money being spent on the unimportant…

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Time_out

Guy Dimond, Time Out

19 March 2013

A main course daube of beef was a tower of rosbif, slow-cooked to the firmness of a Ukip handshake, but with a depth of flavour that would make any Frenchman pine for grand-mère’s cooking. Slightly fancier was the duckling à l’orange, rescued from what could have been a 1970s sickly-sweet orange sauce by savoury pink meat and the slightly bitter contrast of caramelised endives…

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What the Bloggers say

Hugh Wright

Hugh Wright, TwelvePointFivePercent

31 March 2013

The menu’s right up my street too, the kind that at first glance looks a little ‘so what?’ because nothing leaps out, until it dawns on you that that’s because you’d happily order all of it. There are no alarms and no surprises here, just all your brasserie staples – oysters, parfait, steak tartare – with a couple of modish interlopers like soft-shell crab and ceviche to keep things current…

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Andy_Hayler

Andy Hayler, andyhayler.com

12 March 2013

On a cold winter’s day choucroute seemed an appropriate dish. Served in a cast-iron pot, the cabbage had with it morteau sausage (smoked pork sausage from Franche-Comte), salt beef and pork belly, with new potatoes and carrots. This Alsace dish was very well made, the fermented cabbage made yesterday and bringing just the right level of vinegar sourness to cut through the richness of the meats…

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