Foam canapés — they’ll be gone before you can say delicous.
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Type Neighborhood Business Type Food Type Products Services Tags People
October 24, 2007
Hibiscus London
Head chef Claude Bosi trained under Alain Ducasse and is known for his experimental dishes. A savoury ice cream of foie gras, warm emulsion of brioche and balsamic caramel is the signature starter. Or there’s ravioli of langoustines, onion and cinnamon, with Granny Smith salad.
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