From critic Jay Rayner's review of Brasserie Chavot in London: "The point here is the food, which is the sort of brilliant faux paysanne stuff you get when you put a culinary aristocrat in the kitchen. Just as we always knew, when I was a kid, that it was the girls from the most expensive public schools who were the filthiest, so it takes a cook schooled in the ways of luxe to slum it with style." [Observer]
Filed under:
