Hibiscus was a London restaurant

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Hibiscus
Elizaveta Ryabushchenko
202 group

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History
Hibiscus was a London restaurant which was owned and run by French
chef Claude Bosi. It was opened in 2000 in Ludlow, Shropshire, and won its
first Michelin star within a year, and a second in the 2004 Guide. Bosi used
molecular gastronomy to create some items on the menu in an effort to
enhance their flavours, such as freeze-drying cabbage to create a purée.

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Menu
The menu is created by Bosi. He has
been described One of the new
dishes Bosi introduced following his
move to London was a two-part pork
dish. The first part was roasted
suckling pig served with sea urchin,
kohlrabi and a fondant of sweet
potato. The second, inspired by his
daughter,featured a sausage roll
with a salad and a truffle dressing.
Other dishes have included roast
chicken with an onion fondue and
licorice,and desserts include a
chocolate tart served with basil ice
cream.
A pan-fried bream dish from
Hibiscus

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Bosi uses molecular
gastronomy techniques,
such as in the process for
making a Savoy cabbage
purée, in which the
cabbage is freeze dried
into a powder and then
reconstituted,but he
prefers only to enhance
the flavours of individual
ingredients rather than
changing those flavours by
using unusual techniques.

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