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Eric Chavot was appointed Head Chef of The Capital
in August 1999. From the outset his innovative, French-inspired dishes, received
widespread acclaim from international food critics and discriminating
diners alike.
In the words of AA Gill, Sunday Times columnist, "This
is as good as you can eat in London....This was three-stars-and-bars
cooking; a faultlessly assured, elegant, thoughtful, poignant, intelligent,
top-of-the-range, exceedingly-rare handmade dinner".
Eric Chavot joined The Capital from Chavot, on London's Fulham Road,
where he was chef/patron. Previous experience includes Head Chef
positions at Interlude de Chavot; The Restaurant (Marco Pierre White),
Hyde Park Hotel, London; and Chez Nico at Ninety, Park Lane, London.
He was also sous chef at London's La Tante Claire and Harveys, preceded
by Le Manoir Aux Quat Saisons in Great Milton, Oxford. |
