Chabrot Bistrot d’Amis

Press Reviews (3)

• Jay Rayner (20th February 2011)
  
  It's all about context. Almost anywhere else, Chabrot would be big stuff. The chef, Thierry Laborde, has the kind of CV that would make the purring voiceover on MasterChef pant its way towards climax. The operations manager, Yann Chevris, has worked for Nobu and Nahm; the wine man, Philippe Messy, is spoken of in hushed tones in the sort of corners which know about these things. Hell, there is even the involvement of Pascal Lavorel, who is apparently a celebrity florist – the sort of job description that makes me want to punch people until they promise never to utter the two words anywhere near each other ever again.
• Euan Ferguson (17th February 2011)
  4/5 stars
  
  The titular 'amis' in this intimate new bistro are restaurant aristocracy. It's therefore surprising to discover a low-key, informal operation, hidden away in what most would call an alley, but in Knightsbridge is a 'green'.
• Fay Maschler (10th February 2011)
  3/5 stars
  
  "Faire chabrot" refers to pouring red wine into an almost finished bowl of soup, lifting it to the lips and enthusiastically draining the contents to the last drop. It is a tradition associated with south-west France and in this new Knightsbridge restaurant there is a picture of a moustachioed, horny-handed French peasant, large bottle tucked under his arm, full glass at the ready, loaf of crusty bread at his elbow, contentedly demonstrating the technique.