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Eric Chavot will open the doors to his new restaurant, Brasserie Chavot, on Conduit Street in Mayfair, this month with ingredients and products sourced from the remote corners of Great Britain and artisan producers from the rural regions of France. Chavot has handpicked venison from Ireland, lamb from the Pyrenees, charcuterie from the Massif Central and cheeses from Bordeaux. His exuberant personality is firmly imprinted on the design and decor of the 75-cover restaurant, and in the creation of a menu that reflects his classical training and his contemporary take on traditional dishes. Special dishes include gigot de lapin, or leg of rabbit with black pudding and apple, and roasted venison with root vegetables and jus de liquorice on a menu that is an homage to French and British cuisine. — L.M.
41 Conduit Street, W1S 2YQ