Hibiscus
The kitchen fires are stoked by Lyon-born Claude Bosi, who left his two-starred place in Ludlow and instantly won over the capital. Balancing comfort (tripe casserole with a side of crisp pig-trotter cake) with innovation (hay-smoked sweetbreads under a sprinkling of tart tamarillo “dust”), the $125 dinner menu is by London standards the hottest haute deal in town.
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From Travel + Leisure , DEC 2008
Those of you put off by the cost of eating in Europe, fear no more: after spending more days on the Continent than I did at home last year, I can assure you that...MORE>>
From the From the May 2008 Food & Wine Go List
It's common for London chefs to move to the country, but the reverse is much rarer. Last year, Claude Bosi, who trained with Michel Rostang in Paris, relocated his Michelin two-star restaurant, Hibiscus, from Ludlow to the capital. His dynamic cooking fuses a classic French sensibility with well-chosen molecular gastronomy techniques.
We loved: Suckling pig in two courses—slow roasted with sea urchin, followed by a sausage roll.
Last updated May 2008
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