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...
    David Burke’s take involves bourbon-infused beef, bourbon aioli, and maraschino-cherry ketchup…
    ©Getty Images
    The Japanese fruit is revered as a status symbol…
    Chef Daniel Eddy of Michelin-starred Rebelle tells us how to make his favorite late-night meal…
    The executive chef of Pearl & Ash tells how to make his childhood favorite…
    Lone Mountain Wagyu Club’s shipments will include both traditional and more unusual cuts…
    Thick-cut bacon coated in pancake batter…
    Shakshuka is packed with protein and easy to make…
    With this guide and the right tools, you will get delicious results every time…
    Go big this summer and barbecue an entire beast in your backyard…
    The acclaimed chef of Mission Chinese Food takes Corn Pops to the next level…