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"During winter I love a bit of smokiness to my food, during summer it would be lighter and more fresh. I wouldn't say my menu is made up of my favourite dishes, but it would be dishes I would get excited about if I were to eat it." - Chef Bosi

Meadowsweet Panna Cotta

In his customer's shoes

Claude Bosi of two-Michelin-starred Hibiscus Restaurant will sometimes act as a customer in his own restaurant just to experience what it is like.
Nov 14, 2015 5:50 AM

EVERY six weeks or so, Claude Bosi makes it a point to sit down and dine at the two-Michelin-starred Hibiscus Restaurant in London, and try all the new dishes. No, it's not because he's a loyal customer. In fact, he is the restaurant's chef-owner.

"The waiter says hello to me like I am a

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