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

Cod with lentils

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

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.

Eric Chavot presents the definitive recipe for this iconic French dessert-Cambridge burnt cream

Crème brûlée

Eric Chavot presents the definitive recipe for this iconic French dessert-Cambridge burnt cream

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's night, pairing the firm white fish with flavoursome lentils and pancetta

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.

Classic French recipe from chef Eric Chavot for blanquette de veau.

Blanquette de veau with pilau rice

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

Blanquette de veau with pilau rice

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

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.

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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