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Eric Chavot Recipes

from Great British Chefs

Cod with lentils

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

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from Great British Chefs

Cod with lentils

Cod with Lentils Recipe - Great British Chefs

from Great British Chefs

Spicy green bean Niçoise salad

Gratifying artichoke recipes, such as pickled artichokes, escabeche of artichokes, artichoke hearts, baby artichokes, artichokes with polenta

from Great British Chefs

Crème brûlée

from Great British Chefs

Daube de boeuf

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. This recipe uses beef featherblade to continue this tradition, a much overlooked cut that offers just as much flavour as more expensive alternatives when cooked correctly.

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from Great British Chefs

Crème brûlée

This simple dessert is a true French classic, dating all the way back to the 1600s. Versions of the dish exist outside of France, such as Catalan crème from Catalonia and the Cambridge burnt cream from the UK. This classic crème brûlée recipe will guide you in achieving the perfect custard wobble and crisp caramel topping. Make sure to make the set custard base a day before serving to ensure that perfect finish.

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from Great British Chefs

Sole grenobloise

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

from Great British Chefs

Crème brûlée

from Great British Chefs

Blanquette de veau with pilau rice

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