The height of modern French cuisine in London
|Cornish brill, smoked hay, Jerusalem, artichoke, black truffle|
Claude Bosi is without a doubt one of the greatest chefs in the UK in the world of fine dining, his modern French cooking is highly technical, full of imagination, and has a unique style that makes his cooking truly stand out. You would find really strange ingredients combinations in his dishes such as foie gras mixing with mango ice cream and having olive oil in a pudding. I personally am a fan of his cooking style as is always good to see chefs pushing the boundaries and coming up with new ideas. His creative French cuisine has landed him 2 Michelin stars wherever he goes. I have been to his old restaurant Hibiscus in Mayfair 5 times before he relocated to the current location at Bibendum, and have eaten at Bibendum when it was launched in 2017. For my first visit, it was more or less a copy and paste of Hibiscus' food style. 3 years on, I was keen to see how it has progressed.