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Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
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The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.

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Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
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When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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Hibiscus.

Restaurant of a Grand Chef Relais & Châteaux in town. United Kingdom,London

Claude Bosi

Chef
Hibiscus London W1S 2PA

‘I have lived two lives, in two different countries. I grew up in France, in Lyon, surrounded by vineyards, markets and my parents’ bistro. In an environment like that it's hard to resist. My mother infected me with her enthusiasm: I was determined to be a chef! Then I followed a traditional career path, training in a number of major restaurants and learning what there was to learn. At Michel Rostang’s, in Paris, I discovered a major international capital, and what that means in terms of customer expectations; at Alain Passard’s L’Arpège, I learnt total respect for the seasons and for ingredients...
I went to England for a year to learn the language. The year was 1998. I'm still living there today. It gave me the opportunity to make my childhood dreams come true: to become a chef in my own restaurant, first in Ludlow and then in London. Taking sole responsibility for what you do is a bold move and also quite theatrical, but it does allow you to provide a confident, balanced and sophisticated cuisine. On the one hand, you have a wealth of rare ingredients and ultra-modern techniques. On the other, a classical grounding. England on the one hand and France on the other.’


What was your most moving culinary experience?
When I won my second Michelin star after I moved to London.


The most amusing kitchen incident you ever witnessed?
I was 14 years old. One day, at home, I decided to make some fried eggs. I mustn't have been thinking what I was doing. The kitchen was suddenly filled with thick black smoke. If I'd set fire to the house, my mother would have never ever let me cook for the rest of my life!


Your best piece of advice for amateur chefs?
Choose one recipe, learn it really well, and then make it your own by changing the ingredients a little. In short, play about with it!

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