Page 15 - Delicious - UK (February 2020)
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people.
THE INTERVIEW: CLAUDE BOSI
“I DON’T TAKE
SUCCESS
FOR GRANTED”
Phoebe Stone finds out what drew the French chef
to cooking despite an early disaster in the kitchen
e’s the chef of the two- on the young, ambitious chef.
Michelin-star London “All the seasons have a favourite
institution Bibendum, but ingredient. It’s hard to pick one –
Claude Bosi’s kitchen debut but English asparagus and peas are
H was far from successful. some of my favourites.” Travel also
“The first dish I tried to cook was a fuels his creativity, but Bosi is frank
fried egg – I was 12,” he recalls. “The about the dominance of his culinary I loved the teamwork of the
pan caught fire, so I threw water roots. “I’m French – you can’t take kitchen – the way it’s a family that
on it – that’s when I learned: oil that away,” he says. “My food is
and water do not go well together! based on a French foundation – looks after one another
I nearly burned the kitchen down.” classic dishes with a modern touch.”
Growing up in Lyon, where his Bosi opened Hibiscus in Ludlow, and his wife Lucy have a young son.
Italian parents ran a bistro, Bosi Shropshire, in 2000, which won two “I love going for a walk with him or
recalls how lucky he was to be able Michelin stars, then relocated the playing football – spending quality
to nip home from school for the plat restaurant to London in 2007 – time with family is important to me.”
du jour. “Mum made fantastic regaining its stars – before taking A good work/life balance is hard
dishes, such as quenelles de brochet the wheel at Bibendum in 2016. – Michelin stars bring prestige but
(pike dumplings),” he reminisces. Launched by Sir Terence Conran they also bring pressure: “I don’t
With such a food-focused in the late 1980s with Simon take success for granted,” says Bosi.
upbringing Bosi’s path to chefdom Hopkinson in the kitchen, the “You have to realise every day is a
seems unsurprising, but he says it restaurant in the art deco Michelin new day, what happened the day
took a stint in a brasserie early in Tyre Company building quickly before is the day before, and today
his career to seal the deal. “I loved became the place to be. It has finally is a new customer. That’s what
the teamwork of the kitchen – it was been awarded two Michelin stars. I love about the restaurant life.”
a family that would look after and Bosi’s hectic schedule means Claude Bosi at Bibendum is in London’s
support each other. Apart from that, it’s rare for him to create culinary South Kensington; claudebosi.com
I loved creating something from raw fireworks at home. “When you cook
ingredients. And people coming to all week, you just want a quick bite
eat it: it’s such a privilege.” somewhere relaxed,” he explains.
Following a move to Paris in the Does he have a recommendation? WHAT’S YOUR...
1990s, Bosi worked under two chefs “Near Clapham in south London
who became his biggest inspirations: there’s a local bistro called Soif with GO-TO SNACK? of kit but we couldn’t
PORTRAIT: PATRICIA NIVEN taught Bosi how to run a first-class all about the tastes of home, though. DESERT ISLAND DISH? our kitchen porter!
a good wine list and cheese.” It’s not
function without Danny,
Mars Bar
first Alain Passard at L’Arpège, who
restaurant, then Alain Ducasse.
FAVOURITE MUSIC
“Sometimes it’s Chinese or Indian
Mash and caviar
BEST KITCHEN KIT
The latter’s commitment to buying
food: a different style of restaurant
WHILE COOKING? It
has to be James Brown
where you can be a bit challenged.”
Well, he’s not a piece
only the best produce at the best
time of year had an indelible effect
Family life is full-on, too, as Bosi
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