- Service Award 2019
Under the watchful eye of the Michelin Man - AKA Bibendum – depicted holding a cocktail and on his bike smoking a cigar in the art deco dining room’s various stunning stain glassed windows, customers get to experience Bosi’s immaculate French cooking.
Few restaurants on this list serve dishes as visually striking, including his duck jelly made with smoked sturgeon and caviar and ‘My mum’s tripe and cuttlefish’, whose perfunctory name belies the beautiful and colourful flower and herb dotted creation that is presented at the table. Both these dishes are part of Bibendum’s signature menu that features a number of other classic Bosi creations - a dessert of French white asparagus with white chocolate, coconut and black olive being another – although diners can also opt for the seasonal menu that allows Bosi to flex his culinary muscles in different ways.
The Frenchman now operates two double Michelin starred restaurants in the capital, the other being Brooklands by Clade Bosi at The Peninsula hotel in London, and while both have their merits it is here, within the former Michelin building, where you get a true sense of how Bosi became the chef he is today and understand how his cooking has evolved.
