Eric Chavot to consult on Royal Albert Hall restaurant
The French chef told BigHospitality in September that he had begun working with the music hall on a consultancy basis while preparing to head up the kitchen at the new Bob Bob Cite restaurant in January 2018.
Coda by Eric Chavot will offer a menu of ‘French-inspired dishes’ such as beef tartare with poached quails egg; pan seared brill with ink linguini, fresh herbs and mustard veloute; and baba au rum with pineapple carpaccio and vanilla chantilly.
The 90-cover space, which overlooks Kensington Gardens, will open to ticket holders two hours before all shows and offer interval drinks and dessert.
Chavot has teamed up with Rhubarb, the catering company behind London’s Sky Garden and Goodwood Estate in West Sussex, for the project.
“We are thrilled to welcome a chef of Eric’s calibre and exuberance to the team at the Royal Albert Hall, creating a dining experience to match the superb events we host on the world’s most famous stage,” says Craig Hassall, CEO of the Royal Albert Hall.
A protégé of Pierre Koffmann and Raymond Blanc, Chavot gained a Michelin star for his first solo venture Interlude de Chavot in 1995, followed by a second for his restaurant Chavot in Fulham.
He joined The Capital Restaurant in Knightsbridge as head chef in 1999 and held two Michelin stars until his departure in 2009.
Chavot opened Brasserie Chavot on Conduit Street in 2013 and it won a Michelin star within a year opening, before closing at the end of 2015
