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About Relais & Châteaux
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Relais & Châteaux Chef

Claude Bosi

Relais & Châteaux Chef

Claude Bosi
Hibiscus
Member Relais & Châteaux from 2012
29 Maddox Street
W1S 2PA London
United Kingdom

RESTAURANT

Hibiscus

Menus 35-135 GBP s.n.i. 15%

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Terminology : t. = tax - s.n.i = services not included - s.i = services included


STORY OF A CHEF

‘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.’

Tell us about the ingredient that inspires you the most.

Respect for the seasons is essential to my cuisine. I keep repeating this because it really is crucial. The vegetables are fabulous in the spring, especially asparagus.

 

What are its characteristics?

Asparagus is a nice, crisp vegetable, full of flavor and full of life. It fits in perfectly with my style of cuisine, infused with feeling and devotion.

 

What is your Chef’s secret to preparing your star ingredient?

I like to cook it à la plancha and serve it just slightly warm as a starter, with a sprinkle of smoked oil and garnished with orange confit and a black truffle purée.

 

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