Karine Laudort Stationed on a quiet corner in Kensington, lies the exquisite restaurant named the Bibendum. Located in the Michelin House, the Bibendum Restaurant and Oyster Bar was opened in 2017 by renowned chef, Claude Bosi, who wanted to reflect the art-deco architecture of the building within the cuisine he serves. Encompassed with glamourous stained glass windows and multiple ceiling domes, the restaurant’s setting is luminescent and was astonishing to see at first glance.
Luckily enough, the other week I was invited to experience a 6-course meal inspired by World Ocean Day at the Bibendum. Each course is thoughtfully created by 6 different Michelin star chefs including the man of the house, Claude Bosi. As the Bibendum is an oyster bar and it is a World Ocean Day event, each dish entailed a type of fish or fish product which was music to my ears as I love fish.
The Michelin House was magnificent and the perfect surroundings for a lavish 6-course meal. The event was in association with marine conservation organisation, Ethic Ocean. Nevertheless, let’s get into my experience at the World Ocean Day dining experience at the Bibendum.
Firstly, we started off with Mackerel sashimi that was paired with spider crab tartare, papaya and avocado and topped with a frozen curry yogurt. This was prepared by the glorious chef, Nelson Muller. A wonderful start to an engaging meal. It was full of amazing flavours- Nothing was overpowering which was expected and each element blended beautifully together.
Next, we were served this luscious dish that entailed of roasted scallop, celeriac and seaweed puree, topped with delicious oscietra caviar and seaweed beurre blanc. The scallop was buttery and slightly sweet and paired amazingly with the salty seaweed and celeriac puree. The caviar was a delightful touch- Quite briny but added an ounce of freshness to the plate. This dishes were produced by Chef Michael Caines and what a wonderful addition to an already jaw-dropping meal.
As expected, the service throughout our meal was top quality; The waiters were on hand for questions and queries if needed and made us feel super comfortable. We also had the chance to speak with each chef during the meal which was an intimate touch and was the perfect way to find out more about each individuals dish and what inspired it.
Following on, we were served a mussel-based dish with flame-broiled gurnard by Chef Alexandre Gauthier. As always, the mussels carried an ocean-like taste but were paired beautifully with sweet flame-broiled gurnard.
We then had the chance to try pot-caught cornish native lobster which was paired with salty fingers and a delectable sambar sauce. The lobster was rich and carried a gorgeous sweet taste which was amazing with the lightly spiced sambar sauce. This dish was formed by Chef Hrishikesh Desai and it was by far the best lobster I had ever tried.
Moving on, we were served 2 more succulent dishes that were definitely inviting. Starting off with the grilled beam dashi partnered with gilthead bream, cuttlefish, vinegared sea lettuce and pacific nori brought together by Chef Aisha Ibrahim. A delightful dish that was full of flavour. The grilled beam dashi and cuttlefish paired amazingly together and the sea lettuce definitely added some acidity to the plate. The lemon balm was a splendid touch as the zestiness was a great way to uplift the dish.
We were then presented with a beautiful dish of cornish monkfish covered in Singaporean pepper sauce. The monkfish was amazing- It was succulent and the sauce provided a gorgeous rich spice to the dish. The monkfish has a mild flavour which was pleasant and it melted in your mouth gorgeously. Paired with pepper sauce, the monkfish was beautiful and I definitely would love to have it again.
In between each course, we were also served 2 other dishes prepared by each chef. This is known as the ‘entremet.’ Of course, as it is the theme of the event, each dish was inspired by World Ocean Day which really allowed us to see the chefs explore and see their creativity unfold.
To conclude this exquisite meal, Claude Bosi served us a gorgeous dessert of Alphonso mango accompanied with olive oil and lime. The perfect way to finish our meal at the Bibendum; A beautifully sweet, citrusy dessert that was an amazing finale to our visit.
Overall, the meal was one to remember. Each dish was precisely constructed, using a selection of fish products from their partner for the event, Flying Fish Seafood. Each chef presented a unique but palatable course that were all exceptional. From the quality of the food to the combinations of flavours that were presented, it was truly a dining experience to remember. As a Michelin Star restaurant, we were definitely not underwhelmed by the venture but in fact blown away by the service, food and also the setting in Bibendum. All in all, my dining experience as a whole was exceptional and I would love to visit the Bibendum again.
I cannot recommend visiting the Bibendum enough. Even though, our menu was seasonal, just for World Ocean Day, I am sure you’ll be in more than capable hands with their normal menus. The place itself, was magnificent and I can definitely vouch for the food reflecting the art-deco architecture of the building; Favourable and exquisite. If you are ever around Kensington, make sure to visit this amazing restaurant for the experience of a lifetime!
Website: www.relaischateaux.com/gb/united-kingdom/bibendum-chelsea
Address: Michelin House, 81 Fulham Rd, London SW3 6RD
Contact Number: 020 7582 5817
