Not content with running multi Michelin-starred fine dining restaurants Claude Bosi at Bibendum and Brooklands by Claude Bosi, the Lyon-born chef has turned his hand to comfort food with the opening of his more casual bistro with his wife Lucy.
Josephine Bouchon tips its hat to the traditional bouchons of Lyon serving a menu that is largely based on the dishes Bosi’s grandmother used to cook him. The menu is divided into classic bistro dishes, such as French onion soup, oeuf en gelée, terrine de campagne; rabbit in mustard sauce and veal sweetbread in morel sauce and those that are more specifically Lyonnaise. These draw on Bosi’s family recipes and are less commonly found on French menus in the UK and include fromage de tête (brawn); quenelle de brochet, sauce Nantua (pike mousse with crayfish sauce); andouillette, sauce moutarde (tripe sausage, Dijon mustard sauce); and oeuf meurette, garniture grand-mère (poached eggs, red wine sauce, mushroom and bacon).
Save room for desserts, which include rum baba that is doused with a choice or rums table side and served with vanilla chantilly; rice pudding with caramelised apple; and nougat glacée.
The Bosis have been at great pains to replicate the bouchon feel, even down to the own label wine, sourced from the Rhone Valley, in red, white and rosé. This is available as bouchon-style metre wine, where the bottle is left on the table for guests to help themselves with the wine measured with a ruler at the end of the meal so guests just pay for what they have drunk.
It’s these small touches and attention to detail that has made Bosi a household name in fine dining over the past few decades, but which also make his more informal venture such a delight.
Josephine Bouchon tips its hat to the traditional bouchons of Lyon serving a menu that is largely based on the dishes Bosi’s grandmother used to cook him. The menu is divided into classic bistro dishes, such as French onion soup, oeuf en gelée, terrine de campagne; rabbit in mustard sauce and veal sweetbread in morel sauce and those that are more specifically Lyonnaise. These draw on Bosi’s family recipes and are less commonly found on French menus in the UK and include fromage de tête (brawn); quenelle de brochet, sauce Nantua (pike mousse with crayfish sauce); andouillette, sauce moutarde (tripe sausage, Dijon mustard sauce); and oeuf meurette, garniture grand-mère (poached eggs, red wine sauce, mushroom and bacon).
Save room for desserts, which include rum baba that is doused with a choice or rums table side and served with vanilla chantilly; rice pudding with caramelised apple; and nougat glacée.
The Bosis have been at great pains to replicate the bouchon feel, even down to the own label wine, sourced from the Rhone Valley, in red, white and rosé. This is available as bouchon-style metre wine, where the bottle is left on the table for guests to help themselves with the wine measured with a ruler at the end of the meal so guests just pay for what they have drunk.
It’s these small touches and attention to detail that has made Bosi a household name in fine dining over the past few decades, but which also make his more informal venture such a delight.
