FIND OUR CYBER WEEKEND SELECTION HERE - ENJOY 15% OFF ON ORDERS ABOVE £150 WITH THE CODE CYBERTREATS
LUXURY CHAMPAGNES, WINES & SPIRITS

Free standard delivery on orders above £140

Loading

MAY WE SUGGEST
T2S is loading

The fine print

ABOUT ÉRIC CHAVOT
ABOUT ÉRIC CHAVOT

A “larger than life” character, Éric was brought up in Arcachon, South West France. Surrounded by the powerful women in his family – mother and grandmother – he grew up watching as they cooked in the kitchen. It was from these women and from the flavours and traditions of the region that he drew his inspiration, which was to develop his style of cuisine.

He is now Head Chef at the recently opened Bob Bob Cité which has received resoundingly glowing reviews from food critics far and wide.
Eric trained in France before moving to London to work as sous chef under Raymond Blanc at Le Manoir aux Quat’Saisons, then to London, under Pierre Koffmann, at La Tante Claire. Next, he became Head Chef at Marco Pierre White’s “The Restaurant”, Hyde Park Hotel, and Chez Nico at Ninety Park Lane, London before he started his own restaurant, Interlude de Chavot, and later Chavot on the Fulham Rd.

Then in 1999, Eric was appointed Head Chef at The Capital Restaurant, where - with a menu based on French-cuisine inspired dishes, he quickly earned 2 Michelin stars. The Guardian’s restaurant critic, Jay Rayner, wrote “the point here is the food, which is sort of brilliant faux paysanne stuff you get when you put a culinary aristocrat in the kitchen”.

He is known for being equally adept at creating a dish worthy of a 2 Michelin starred restaurant as he is knocking up a traditional stew, twisting the classics, as he did with his celebrated lobster with coconut broth dish at The Capital. Whatever he creates, there is always a nod to the culinary traditions of his motherland.

ABOUT REFETTORIO FELIX
ABOUT REFETTORIO FELIX

Refettorio Felix was launched in London in 2017 by Chef Massimo Bottura’s non-profit organisation Food for Soul, promoting social awareness about food wastage and hunger, in partnership with St Cuthbert’s Centre. It harnesses the power of shared food experiences to foster social integration and community engagement while tackling food poverty and food waste in London. Daily three-course lunches are provided for the homeless and vulnerable, with some of the country’s top chefs donating their time to cook, using surplus food supplied by The Felix Project. Full table service is also provided by community volunteers.

The fine print

ABOUT ÉRIC CHAVOT
ABOUT ÉRIC CHAVOT

A “larger than life” character, Éric was brought up in Arcachon, South West France. Surrounded by the powerful women in his family – mother and grandmother – he grew up watching as they cooked in the kitchen. It was from these women and from the flavours and traditions of the region that he drew his inspiration, which was to develop his style of cuisine.

He is now Head Chef at the recently opened Bob Bob Cité which has received resoundingly glowing reviews from food critics far and wide.
Eric trained in France before moving to London to work as sous chef under Raymond Blanc at Le Manoir aux Quat’Saisons, then to London, under Pierre Koffmann, at La Tante Claire. Next, he became Head Chef at Marco Pierre White’s “The Restaurant”, Hyde Park Hotel, and Chez Nico at Ninety Park Lane, London before he started his own restaurant, Interlude de Chavot, and later Chavot on the Fulham Rd.

Then in 1999, Eric was appointed Head Chef at The Capital Restaurant, where - with a menu based on French-cuisine inspired dishes, he quickly earned 2 Michelin stars. The Guardian’s restaurant critic, Jay Rayner, wrote “the point here is the food, which is sort of brilliant faux paysanne stuff you get when you put a culinary aristocrat in the kitchen”.

He is known for being equally adept at creating a dish worthy of a 2 Michelin starred restaurant as he is knocking up a traditional stew, twisting the classics, as he did with his celebrated lobster with coconut broth dish at The Capital. Whatever he creates, there is always a nod to the culinary traditions of his motherland.

ABOUT REFETTORIO FELIX
ABOUT REFETTORIO FELIX

Refettorio Felix was launched in London in 2017 by Chef Massimo Bottura’s non-profit organisation Food for Soul, promoting social awareness about food wastage and hunger, in partnership with St Cuthbert’s Centre. It harnesses the power of shared food experiences to foster social integration and community engagement while tackling food poverty and food waste in London. Daily three-course lunches are provided for the homeless and vulnerable, with some of the country’s top chefs donating their time to cook, using surplus food supplied by The Felix Project. Full table service is also provided by community volunteers.

MORE TO TRY
T2S is loading
RECENTLY VIEWED
T2S is loading