Hibiscus

  • Photo Copyright Neil Setchfield 2009
    Photo Copyright Neil Setchfield 2009
  • Photo Copyright Neil Setchfield 2009
    Photo Copyright Neil Setchfield 2009
  • Photo Copyright Neil Setchfield 2009
  • Photo Copyright Neil Setchfield 2009

    When superstar French chef Claude Bosi decided to move his 7-year-old Shropshire restaurant to London, the city’s gastronomes were beside themselves with excitement. Three years later, they’re still buzzing about the innovative, French-inflected creations emerging from the kitchen into the intimate, minimalist dining room. This is a must for all those who call themselves foodies.

    Specialties: Foie gras ice cream on warmed brioche emulsion and balsamic caramel.

    From Around the Web...
    Chef Peters and his coach talk competition jitters and the road that led to an unprecedented win…
    The Presidents’ favorite foods tell us something about them—and ourselves…
    A British brand elevates the humble tea leaf to the vaunted level of the coffee bean…
    Get hands-on lessons from celebrity-chef James Martin at Chewton Glen’s new culinary experience…
    These chef-made hot sauces will add a tingle to your lips and a rush of heat to your heart…
    Whether you’re single, taken, or it’s complicated, these chocolates will make your Valentine’s Day...
    From a spice rub class to a chocolate fondue session, these classes are worth falling for…
    Woo your sweetheart at one of these fine-dining hideaways and hot spots…
    Embrace the cheese this February 14 with pecorino, triple crème, and Gouda…
    Photo credit HilHaven Lodge
    Chef Adam Perry Lang on his relationship to meat and the draw of fire-roasted cooking…