A chef’s chef, Claude Bosi has proved that high dramatics aren’t mandatory for high-end chefs. The owner of the two-star Michelin restaurant Hibiscus has reputation indeed – but more the type of holding the respect of peers.
When he uprooted Hibiscus from the gastronomic hotspot of Ludlow to London in 2008 and lost his second Michelin star because of the two-week window between his opening and the review deadline, it arguably did more damage to the famed awards than his standing.
Scientifically honed porridge from Restaurant Story
72 degrees is the only temperature at which to cook a lemon tart. That’s at least according to Heston Blumenthal, one of the foremost proponents of the scientific approach to cooking. But, with a recent backlash against the movement, could this be the end of molecular gastronomy?