With an oyster bar on the ground floor that's open all day and a two Michelin-starred restaurant above, Claude Bosi at Bidendum is a restaurant that has two very different operations for different occasions.
In this fourth and final installment in the series, chef-patron Claude Bosi walks through the various spaces within the building and discusses the different challenges that they bring. He also talks about the pressure of having to live up to the history of the building and follow in the footsteps of previous Bibendum chefs such as Simon Hopkinson.
"I love the building, the first time I came here it felt like home. Hibiscus never felt like my own place, I was always trying to change it," he says.
"You try to reinvent yourself with the food because you're not happy with the place and you want to show off something that's not you. But here you don't need to show anything, it's such a beautiful building. That's why it's working so well because we don't have to show off."
Bosi also discusses the ongoing investment required to run a two-star dining room, and why his team need to respect that. "You come to a restaurant of that standard you expect a bit of refinement. On the renewing side of it we known it costs on average £7,000 a year in glassware.
"At the end of the day it's my money and I'm French and very tight. Every time I hear a noise of breaking glass I can feel the hairs on the back of my head rise."