Hibiscus, 10 November
Claude Bosi is one of those chefs that other chefs like to keep a careful eye on. The scion of a family of Lyons restaurateurs, he is renowned for using his considerable classic culinary skills in a modern but evolutionary, rather than revolutionary, way. A clutch of accolades for his cooking at his Ludlow restaurant, Hibiscus - a Michelin star, four AA rosettes - underlines the point.
What makes his food so special? An ability to create something out of nothing; to use not only the finest luxury ingredients but also the more ordinary, often less fashionable, raw produce in an inventive and tempting way. His cooking is direct, balanced. It pays attention to his culinary heritage and acknowledges contemporary dining trends in a seamless way. And it's these qualities which made industry insiders tip him for two Michelin stars long before he had even got his first - and that was achieved in record time, just months after opening Hibiscus's doors in 2000.
Now, 30 lucky Caterer readers can judge for themselves the two-star potential of Bosi's cooking when he hosts the final Chef Eats Out lunch of the year on Monday 10 November. For the event, organised by Caterer in association with British Meat Foodservice, he has devised a mouthwatering six-course menu centred on a main dish of pork. Not for Bosi, though, the easy route of the best porcine cut - he prefers the inherent tastiness of the poor man's choice: pork belly.
The complete menu comprises oeuf cocotte with velout‚ of parsley root and light Thai curry; carpaccio of Scottish hand-dived scallops with William pear, leek and liquorice vinaigrette; warm pike quenelles with velout‚ of smoked cauliflower, almond oil and toasted sunflower seed; crispy pork belly, freshwater eel cooked in truffle jus with pineapple and white bean purée, fondant potato and froth of coconut milk; apple purée with chestnut cream and sweet celeriac jelly; and hazelnut cheesecake with butternut squash ice-cream and butternut syrup.
Starting at 12.30pm with a drinks-and-canapés reception, the event will also include a tour of the Hibiscus kitchen. And visiting chefs will have a chance to put a few questions to Bosi and his wife, Claire, who runs front of house, when the couple pop out for a chat after the lunch.
This event is bound to be popular, and as Hibiscus has space for only 30 diners, we are anticipating that places on the lunch will be taken up quickly. If you would like to reserve a place for the Chef Eats Out at Hibiscus, please send a cheque, made payable to Hibiscus, for £45 per person, attached to the completed form which can be found in the 9 October issue of Caterer & Hotelkeeper or alternatively you can contact Sarah Sutton on 0208 652 8349. The deadline for applications is 24 October and we will let you know if you have been successful by 31 October.
The sponsor
Chef Eats Out provides a unique opportunity for chefs to experience at first hand the commitment to quality, quest for innovation, and the passion to achieve the highest possible standards that are the hallmark of outstanding restaurants and caterers. It is appropriate, therefore, that Hibiscus has been chosen as the venue for this event.
British Meat Foodservice is delighted to continue its association with Chef Eats Out. It is also especially encouraging that chefs and establishments that strive for excellence should demonstrate their continued trust in the quality of beef, lamb and pork and their place at the centre of the menu.