Sponsored by Nisbets in Place

Behind the Brigade at Claude Bosi at Bibendum: Part Three

By Stefan Chomka contact

- Last updated on GMT

Related tags: Restaurant, Fine dining, Michelin, Claude bosi

In the third episode of our new Behind the Brigade, Claude Bosi lifts the lid on a typical service in his two-star restaurant

“I’m not an easy chef to work with. I know what I want and I take no prisoners. But I’m fair.”

So says chef Claude Bosi in the third instalment of our Behind the Brigade at Claude Bosi at Bibendum, where the Lyonnaise chef talks about what he’s like to work with and what he expects from his team. “We need to be honest with each other,” he adds. “They know what I want to do and I don’t like people cutting corners.”

“If people come to eat in out restaurant and work hard to earn their money and want to give it to me I have a responsibility to give them value for money - whether they spend £1 or £300.”

Bosi also talks about what he believes makes a good brigade - and why it’s not necessarily what’s on a person’s CV  that counts - as well as describing the difference in service between his upstairs double Michelin-starred flagship restaurant and the more casual, all-day oyster bar on the ground floor

Behind the Brigade at Claude Bosi at Bibendum is a four-part video series, sponsored by Nisbets in Place​​. Revisit the BigHospitality website for the fourth and final installment, where Bosi takes us through the various spaces at Bibendum.

Watch Part Two here

Related topics: Openings, Restaurant

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