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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 7589 1480


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.
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.
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…


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. Large groups are very welcome. For groups of 7 people and more, we like to organise menus and drinks ahead of time to ensure everything is ready for your arrival.
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)


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 all day, every day.

We strive to serve the freshest, most seasonal ingredients to our guests. We receive market deliveries daily, so please note there may be some changes on the menus due to today’s availability.






Maldon, Blackwater Estuary, Essex, England £3.5

Morcambe Bay, Lancashire, England £4.75

Carlingford Lough, Louth, Ireland £4

Ostra Regal, Clew Bay & Bannow Cove, Ireland £6

Amazing, Marennes- Oléron, France £5

Boudeuse, Marennes- Oléron, France £5.50

Gillardeau, Bourcefranc- le- Chapus, France £7

Aquanostra, Sado Estuary, Setubal, Portugal £4.5


Chef Selection, Our Choice of a Dozen £45



Whole Lobster

½ Lobster

Whole Crab


Market Price please ask


Crevettes Roses 100g £8.50

Crevettes Grises 120g £10.50

Wild Atlantic Prawns 125g £14.50

Whelks 100g £7




Small £65

Whelks, Crevettes Grises, Crevettes Roses,

Atlantic Prawns, Cockles, 4 x Oysters


Medium £110

Crab, Whelks, Crevettes Grises, Atlantic Prawns,

Crevettes Roses, Langoustines, Cockles, 6 x Oysters


Large £135

½ Lobster, Crab, Whelks, Crevettes Grises, Crevettes Roses, Langoustines, Atlantic Prawns, Cockles,

8 x Oysters


Mon – Fri 8am -11am

Sat – Sun 10.30am-12.30pm


Light Bites

Granola, Yoghurt, Fruit Compote £4.50

Freshly Baked Pastry £2.50

Toasted Sourdough £2.50

Pastries & Toast are served with Unsalted Butter & Preserves


Petit Dejeuner a La Mer

Oyster Platter ½ Dozen £18, Dozen £30

Native Lobster Omelette £24

Cornish Crab on Toast £14

Grilled, Buttered Kipper & Toasted Rye £12.50

Scottish Smoked Salmon, Scrambled Egg & Toast £12.50

Smoked Mackerel Pâté, Pickled Red Onion £9.50

Whole Native Lobster or ½ Native Lobster (Market Price)

Served with Mayonnaise & Lemon


Classic Breakfast

Poached Eggs

Benedict £9.50

Florentine £8.50

Royale £14.50

Avocado £8.75


Full English £12.50

Eggs, Bacon, Sausage, Mushroom, Tomato, Black Pudding & Toast


2 Courses £22.50

3 Courses £24.50

Served with a complimentary Glass of Wine

Mon – Sat 12pm-4pm    6pm-9.30pm

Sun 12pm-4pm   6pm-9pm



Duck à L’Orange Pâté, Cornichon, Toasted Sourdough

Soup de Jour

Seasonal Salad


Main courses

Moules Marinière & Fries

Fishcake, Poached Egg, Tartare Sauce

Wild Garlic & Snail Risotto



Viennoiserie Bread & Butter Pudding, Crème Anglaise

Soft Whipped Milk Ice Cream


Mon – Sat 12pm-4pm    6pm-9.30pm

Sun 12pm-4pm   6pm-9pm



‘Smokin Bros’ Smoked Salmon, Crème Fraîche, Bread £16.50

Burrata, Salmon Roe, Basil, Olive Oil, Black Pepper £12.50

Smoked Mackerel Pâté, Cornichon, Pickled Red Onion £9.50

Fried Oysters, Seaweed Mayo, Bonito, Sweet Chilli £11.50

Duck à L’Orange Pâté, Cornichon, Toasted Sourdough £10.50

Dressed Cornish Crab, Fennel, Dill £14.50

Terrine de Campagne, Cornichon, Toasted Sourdough £10.50

Soup de Jour £8

Soup de Poisson, Rouille, Crouton, Gruyère £11.50

Classic Shrimp Cocktail £10.50

Seasonal Salad £9.50


Main courses

Catch of the Day (Market Price)

Wild Mushroom Ravioli £16.50

Beer Battered Fish & Chips, Tartare Sauce £19.50

Moules Marinière & Fries £18.50

Crab Tagliolini, Chilli, Crab Bisque £29

Fishcake, Poached Egg, Tartare Sauce £16.50

Wild Garlic & Snail Risotto £16.50

8oz Burger, Cashel Blue, Caramelised Onion, Fries £18.50

Pan Roasted Halibut, Beurre Blanc, Wilted Spinach £28

Bœuf Bourguignon, Grand Mere Garnish, Pomme Purée £27

Fillet Steak au Poivre £32

Lobster Roll & Fries £29

Steak Tartare, Fries & Dressed Leaves £18.50



Samphire £5             Green Beans £4.25          Fries £4

Vichy Carrots £4.00           Curly Kale £4



Vanilla Crème Brûlée £7.50

Petits Pots au Chocolat et Pistachio £8.50

Soft Whipped Milk Ice Cream, Cognac Soaked Prunes £8.50

Viennoiserie Bread & Butter Pudding, Crème Anglaise £8.50

Lemon Posset, Seasonal Berries £8

Dark Chocolate Fondant, Vanilla Ice Cream £9.50 (please allow 15 minute wait)

Cheese Selection from the Trolley £12.50



at Bibendum

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


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


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