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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

Restaurant address

Michelin House, 81 Fulham Rd, Chelsea, London SW3 6RD
Restaurant: +44(0)20 7581 5817
Oyster Bar: +44(0)20 7589 1480

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 Enrico Molino.
Joseph Hendriks maintains the bustle and charm of the whole team at the Oyster Bar.

A. N. OTHER

Claude has assembled a talented team of kitchen and front-of-house staff, many of whom have worked with him for years, but all share his passion for the world’s best produce and skilled classical techniques (with a twist), to produce jewel like dishes with perfectly balanced flavours.

A. N. OTHER

Claude has assembled a talented team of kitchen and front-of-house staff, many of whom have worked with him for years, but all share his passion for the world’s best produce and skilled classical techniques (with a twist), to produce jewel like dishes with perfectly balanced flavours.

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. CANCELLATION POLICY: In the event that a booking is cancelled with less than 48 hours notice, a cancellation fee of £85 per person for lunch or £115 per person for dinner will be charged to the card provided at point of booking. PLEASE NOTE: In the event that the party arrive at the restaurant as a smaller group than expected, we reserve the right to charge for the missing guest(s). LARGE TABLES: The largest group we can accommodate on one table is for 8 people. For groups of 7 people and more, we will organise a 3 course menu (choice of 3 starters, 3 main courses and 3 desserts) £115pp; a Surprise tasting menu £125pp or our Signature tasting menu £185pp. We kindly request the group's menu to be chosen ahead of your arrival.
Bibendum exterior

La Maison Rémy Martin at Claude Bosi

La Maison Rémy Martin at Claude Bosi is serving 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

CLAUDE BOSI Oyster Bar Logo

Welcome to Claude Bosi’s Oyster Bar, an elegant and airy French seafood bistro with art deco tiled mosaics, for oysters, seafood and champagne.

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.

 

Breakfast

Monday – Friday 08:00am – 11:00am

Saturday – Sunday 10:30am – 11:45am

Breakfast menu (PDF)

 

Lunch

Monday – Sunday 12pm – 3:45pm

Lunch menu (PDF)

Set lunch menu (PDF) (Monday – Friday only)

 

Dinner

Monday – Saturday 6pm – 9:30pm

Sunday 6pm – 9pm

Dinner menu (PDF)

 

For the little ones

Kids menu (PDF)

 

Drinks

Wine list and cocktails (PDF)

Reserve A TABLE

The Oyster BaR RESERVE A TABLE

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