Claude Bosi went into one of London’s most famous buildings with a simple goal: to win back the acclaim he fought so hard for at Hibiscus. It did not take him long to achieve his goal; within a few months after opening, hungry diners were booking tables to enjoy dishes like duck jelly with sturgeon and a choice of caviar and Black Forest soufflé with a griottine ice cream – testaments to the refinement, technique and little Gallic wink that makes Bosi such a legend.