This second of four exclusive videos being serialised on BigHospitality focuses on the kitchen at the two-Michelin starred Claude Bosi at Bibendum, which was renovated two years ago when he took on the restaurant.
Bosi walks us through the surprisingly small kitchen and prep area for a restaurant of such pedigree, describing how the lack of back of house space means that food is delivered twice a day, “which is good for freshness, but bad for the guys”, he says. He also discusses the key bits of equipment in the kitchen, from the central Athanor stove and the huge rotisserie to the combi-oven, a ‘secret’ grill and a 12-year old piece of kit that is still going strong today.
Also discover what knives the two-star chef uses and why he never shares them.
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 third installment, which takes a look at a typical lunch service at the restaurant.
