Daube provençale à la Chavot

I don’t know if I ever told you but a few months before we set off for Sweden, I spent a week-turned-half-a-year giving a hand in the kitchen at Brasserie Chavot; partly because they needed someone, mostly because I firmly intended to close my London chapter by working with chefs who had become my closest friends throughout the years, from the Capital Hotel to Brasserie ...

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