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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.

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Photo by Olivier Pascaud
Copyright by Luc Castel
Photo credit Bonjwing Lee
Photo by Gina Taro