Hibiscus

    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.

    Photo by Jim Bartsch
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    Photo by Robyn Mackenzie
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    Photo by  Evan Sung
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    Photo by Ray Kachatorian
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    Photo by Meg Smith
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