A beautifully simple dish from Eric Chavot, this rustic cod with lentils recipe is a true winter warmer.

Cod with lentils

This comforting cod dish from Eric Chavot is a perfect meal for a cold winter's night, pairing the firm white fish with flavoursome lentils and pancetta

A Recipe by Éric Chavot | FOUR Magazine

A Recipe by Éric Chavot | FOUR Magazine

Classic Crème Brûlée Recipe - Great British Chefs

Crème brûlée

Eric Chavot presents the definitive recipe for this iconic French dessert

Inspired by his early career, Eric Chavot dishes out the perfect recipe for sole grenobloise.

Sole grenobloise

Inspired by his early career, Eric Chavot dishes out the perfect recipe for sole grenobloise.

Cod with Lentils Recipe - Great British Chefs

Cod with lentils

This comforting cod dish from Eric Chavot is a perfect meal for a cold winter's night, pairing the firm white fish with flavoursome lentils and pancetta

This comforting cod dish from Eric Chavot is a perfect meal for a cold winter's night, pairing the firm white fish with flavoursome lentils and pancetta

Cod with lentils

This comforting cod dish from Eric Chavot is a perfect meal for a cold winter& night, pairing the firm white fish with flavoursome lentils and pancetta

A classic blanquette de veau recipe, the French veal ragout, with veal belly from chef Eric Chavot.

Blanquette de veau with pilau rice

This blanquette de veau recipe from Eric Chavot is a delightfully delicate dish - a true French classic.

Inspired by his early career, Eric Chavot dishes out the perfect recipe for sole grenobloise.

Sole grenobloise

Inspired by his early career, Eric Chavot dishes out the perfect recipe for sole grenobloise.

Chef Eric Chavot creates a simple and flavoursome salad perfect to serve year round.

Spicy green bean Niçoise salad

Browse our wonderful collection of quail egg recipes, including mini-scotch eggs and a wonderful feuillete of poached quail's eggs

Eric Chavot presents another French classic in this daube de boeuf recipe.

Daube de boeuf

This classic French dish involves braising beef in wine over several hours to achieve a perfectly tender finish

French chef Eric Chavot creates a delicious grilled sea bream recipe, paired with a ranch dressing-coated fennel coleslaw.

Grilled sea bream with fennel coleslaw

Eric Chavot presents another French classic in this daube de boeuf recipe.

Daube de boeuf

This classic French dish involves braising beef in wine over several hours to achieve a perfectly tender finish

Eric Chavot presents another French classic in this daube de boeuf recipe. The 'daube' in the title comes from the French 'daubière' - a kind of braising pot used for the long, slow cooking of less tender cuts of meat.

Daube de boeuf

This classic French dish involves braising beef in wine over several hours to achieve a perfectly tender finish

A Recipe by Éric Chavot | FOUR Magazine. sea bream, tapenade and saffron fennel

French Michelin starred chef Éric Chavot, of the eponymous restaurant Brasserie Chavot in Conduit Street, shares his recipe of sea bream, tapenade and saffron

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