Bibendum interior
Bosi Carousel1
Bosi Carousel6

OUR RESTAURANT IS REOPENING

On Saturday 5th September, our restaurant will be open for

Lunch, 12-2:15pm

&

Dinner, 6:30-10pm

—

 

Our opening days will then be as follows:

 

LUNCH

Saturday

12-2:15pm

 

Sunday

12-3pm

 

DINNER

Tuesday, Wednesday, Thursday

6-9:45pm

 

Friday

6:30-9:45pm

 

Saturday

6:30-10pm

 

Sunday

6:30-9:45pm

 

CLOSED

Monday

 

Reservations are now open online.

We are really looking forward to being back.

 

THE OYSTER BAR IS OPEN

CLAUDE BOSI’S OYSTER BAR

 

We are really pleased to announce we are now open.

View our menu here

Wine list

Drinks and cocktails list

Looking forward to seeing you soon.

Book now

 

 

Claude Bosi

at Bibendum

Nestled within the iconic Michelin House, Claude Bosi and his team warmly welcome guests into their “home”.

Visit for coffees, breakfast, lunch or dinner in the ground floor Oyster Bar; cocktails and bar snacks in La Maison Rémy Martin bar – or for an opulent dining experience in the elegant Claude Bosi restaurant.

Reserve A TABLE

Our contact details

Michelin House, 81 Fulham Road, Chelsea, London, SW3 6RD

Restaurant: +44(0)20 7581 5817
Oyster Bar: +44(0)20 7590 1199

enquiries@bibendum.co.uk

MAP

Claude Bosi

“I was practically born in the kitchen because my parents had a restaurant in Lyon where I grew up. Even though my mother never dared let me near the restaurant kitchen, cooking has always been a passion.”

Claude, born in 1972, graduated from catering college and did his apprenticeship in Lyon; he then moved to Paris to Le Chiberta (Michelin two star) as Demi Chef de Partie, for one year. His next position was for two and a half years with Alain Passard at L’Arpège in Paris, starting as Chef de Partie, then climbing to Sous Chef – during this period L’Arpège moved from two Michelin stars to three. This was followed by nearly one year at Alain Ducasse in Paris, as Chef de Partie. Claude then moved to England in November 1997 to work as Sous Chef, then Head Chef, at Overton Grange, south of Ludlow, Shropshire. The restaurant earned a Michelin star under his role as Head Chef in 1999.
Ludlow
He then opened Hibiscus in Ludlow in 2000, and in 2001 the restaurant was awarded its first Michelin star, followed by a second in 2004.
London
Claude sold Hibiscus in Ludlow in March 2007, and relocated it to London with support from three investors. The 45-seat restaurant then launched in October 2007 at 29 Maddox Street in Mayfair. In late 2013, Claude bought out his investors, redesigned the interior to give it a more relaxed yet personalised feel, and added the Chef’s Table and development kitchen. Hibiscus received numerous accolades for its modern French cuisine: two Michelin stars since 2003, a 9/10 rating and #5 in the UK in the Waitrose Good Food Guide 2016, and five rosettes in the AA Restaurant Guide 2016. Hibiscus was also recognised as a member of a member of the Relais & Châteaux and Les Grandes Tables du Monde Qualité & Tradition guides. Claude closed the doors of Hibiscus after the last diner service on Saturday 1st October 2016.
With a major refurbishment starting on 3rd January 2017, the project of renovating the 1st floor restaurant of Bibendum took 10 weeks.
Claude Bosi at Bibendum launched in late March 2017.
In October of the same year it was awarded 2 Michelin stars, a phenomenal achievement.
Read more…

THE TEAM

Claude Bosi’s kitchen is expertly managed by his head chef Francesco Dibenedetto. 
His restaurant front of house is harmonised with finesse by Doriane and her team.
Joseph maintains the bustle and charm of the whole team at the Oyster Bar.

Book with us

Whilst reservations are not essential, we do recommend planning your visit in advance - especially if you are making a special journey to us. We will contact you about your booking, so please ensure your email and phone number are up to date. We kindly request a minimum of 48 hours' notice to cancel a booking. A late cancellation fee may be applied. GROUP BOOKINGS Large groups are very welcome. Due to social distancing restrictions, six people is the largest group size we can accommodate on one table at the moment. For groups of 7 people and more, we will be pleased to allocate you to multiple tables. Our restaurant is not a vast area, so groups of tables will be positioned in a comfortable space. We like to organise group menus and drinks ahead of time to ensure everything is ready for your arrival, so we will contact you directly to organise this.
Bibendum exterior

La Maison Rémy Martin bar

La Maison Rémy Martin bar serves seasonal cognac cocktails with exquisitely paired food bites created by Chef Bosi.

La Maison Remy Martin bar menu (PDF)

OPENING TIMES

Monday to Saturday until 12midnight
Sunday until 11:30pm
Bar food served from 4:30pm

 

 

 

Welcome to the Oyster Bar, our elegant and airy French seafood bistro, located on the ground floor. Surrounded with art deco tiles and original mosaic flooring, join us here for oysters, seafood and Champagne – any time of the day.

 

 

Open Wednesday to Sunday

Lunch 12pm to 4pm

 

Open Wednesday to Saturday

Dinner 6pm to 10pm

(Closed  dinner on Sunday, all day Monday and all day Tuesday)

 

We strive to serve the freshest, most seasonal ingredients to our guests.

Check back here soon to see our new menus.

 

 

 

GIFT VOUCHERS

at Bibendum

Gift vouchers can be redeemed towards a dining experience at Bibendum Oyster Bar or Claude Bosi at Bibendum.

HOW DO I ORDER A GIFT VOUCHER?

Please visit our shop to buy online, and your  beautifully designed  gift voucher will be sent to you by email ready to print or present via smartphone.

Claude Bosi

at Bibendum

CAREERS

Our aim is captivate the imagination of our guests by delivering excellence through unrivalled experiences. If excellence is something you value, you choose to pursue, to the best you can be and then strive to be better still, then we want to hear from you. 
We are looking for passionate, creative people, who want develop their potential, love working in teams and are willing to learn and grow with us.

Contact us for more information