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Guest Chef April 2013: Claude Bosi

Anglo-French study of harmon

Anyone who thinks that the English Channel is the only link between France and England has obviously never been to Hibiscus. “My version of French,” Claude Bosi describes his style of cooking at his London-based restaurant which was awarded 2 stars in the Michelin Guide.

Based on his training background in some of France’s most exclusive restaurants, Bosi has created his own self-confident, unique selling point in top class international gastronomy. His seasonal menus combine the best flavours and scents of English and French cuisine to create a harmonious whole. In his dishes, Bosi uses only the freshest and finest ingredients to guarantee the highest quality. “It’s about respecting the ingredients and their production. Eating is very personal – you should only cook what you would like to eat yourself. Then people will like it and come back”.

ServusTV: Culinary Heights at Ikarus on

Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.

Sat 10.12.18:30Culinary Heights at Ikarus - with Yusuke Takada

Hibiscus

London, England

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Currently at Hangar-7

Currently at Hangar-7

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