Sep 30, 2010

Celeb-chef David Chang cooks at Claude Bosi's Hibiscus restaurant

Chef Claude Bosi, of Hibiscus restaurant, in Lapland
by Alexandra Forbes, special contributor

King-of-New-York David Chang, the chef famous for his amazing steamed pork buns and the three-Michelin starred Momomuku Ko restaurant, will cook in London for one night only, on October 9, at the excellent Hibiscus restaurant, owned by his buddy Claude Bosi.

Chef Claude Bosi foraging in Lapland
with chef Magnus Nilsson (at right)

I was lucky enough to hang out with both chefs recently in Lapland, Finland, where the third edition of the cult chef happening Cook it Raw took place. We even foraged herbs together (!). Only then did I realize the caliber of chef Bosi's cooking. He worked under none other than the master Alain Passard, at L'Arpège, alongside Pascal Barbot of L'Astrance (in Paris), before moving to London. Hibiscus and Momofuku Ko rank #49 and #26 respectively in the World's 50 Best Restaurants.

A night not to be missed, in short...

3 canapés, 6 courses £120pp

- Carpaccio of beef, charred scallion, quark cheese, sezchuan pepper, rice chip
- Apple kimchi, maple labne, jowl bacon
- Pork buns


- Fluke, spicy buttermilk, poppy seed, chive, white soy
- Chicken and snail tortellini, chicken skin, pecorino, truffle
- Kimchi consommé, mackerel, napa cabbage, oysters
- Foie, lychee, reisling wine, pine nuts
- Short ribs, chestnuts, espresso, brussels sprouts and celery leaf
- Cereal milk panna cotta

Chef David Chang foraging in Lapland

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