VIDEO | FOUR recipes by Claude Bosi

01 Dec 2014
< 1 min read
Grand Chef Relais & Châteaux of London’s two-Michelin star restaurant Hibiscus cooks four stunning dishes, the first of which is a hand dived Isle of Skye scallop, pork pie sauce, pink grapefruit gel then Guinea fowl, kumquat, white asparagus, mint & coriander followed by Vanilla millefeuille, rhubarb and cardamom ice cream.