Originally at Hibiscus, Claude Bosi's home is now at the classic Bibendum building. Being in the Michelin building seems a very good fit for Bosi whose fine-dining French style has already won him two stars. He's also in charge of the downstairs seafood restaurant.
"Main courses include turbot and Dover sole, suckling pig and long-cooked goat. The latter is a take on surf and turf, the puck of sweet braised meat tumbling into its razor clams and a sauce made with sea vegetables. On the side is a bowl of Jersey Royals so tiny, they’re practically foetal." READ REVIEW
Fay Maschler Evening Standard
Reviewed on April 12, 2017
"Wild garlic velouté with aged Parmesan is a bowl of sublime beauty and flavour. It could rival almost anything at Alain Passard’s L’Arpège in Paris, where it turns out Bosi has worked." READ REVIEW