I just love dining at Bibendum, the iconic Michelin building in London’s South Kensington neighbourhood. Usually I eat upstairs in Claude Bosi at Bibendum, a 2 Michelin star fine dining restaurant, and sometimes I eat in the oyster bar downstairs.  I usually try to eat there on days I have an outpatient appointment at The Royal Marsden Hospital, which is 200m down the road, so that at least part of my trip to London will be something to look forward to!  IMHO the upstairs restaurant at Bibendum is the definition of “fine dining”; a bright and immaculately presented dining room, superb food and a friendly team of very professional staff.  I think the photo of me with Enrico Molino, the restaurant manager, and chef Claude Bosi demonstrates just how friendly and welcoming they all are at Bibendum!

Bibendum is the name of the “Michelin Man”, the overweight character made from white tyres, and symbol of the French tyre company, whose image is scattered about the restaurant, including in some magnificent stained glass windows.

My latest visit to Bibendum was for dinner with Mr. A in July 2019.  I booked the earliest table I could (6.30pm) so I could go there without too much hanging about after a PET/CT scan at The Marsden. In preparation for the scan I hadn’t been allowed to eat anything after 9am, so I was uber-keen to eat!

We kicked things off with a glass of Champagne, courtesy of the House, who were aware of my cancer tests, and of Mr A’s birthday; how kind!  Then came the traditional mini olive tree with a faux olive each to pop in the mouth and burst on the tongue. On this visit the faux olive contained a mojito liquid centre. We also had a selection of three beautiful and delicate canapés to nibble on: a very fine tart with fresh cockles, a mini onion tart and a yummy foie gras and chocolate tuille slider. 10/10

We had chosen to eat ‘a la carte’ which was £115 for 3 courses; my first course was the Claude Bosi signature dish “Duck Jelly”.  This menu regular has evolved slightly since I last had it; a different plate, smoked sturgeon mousse covered by a rich duck jelly and topped with caviar decorated with tiny drops of dill mayo, and a sturgeon mousse-filled biscuit cylinder.  Daurenki caviar is standard, but I chose Star Imperial Ossetra caviar for a £25 supplement just because I love the oscietra’s eggs! 10/10

My main course was “Somerset goat kid, razor clams, sea lettuce sauce”.  The kid was so soft and tender I could have eaten it with a spoon and the thin slices of razor clam were cooked to tender perfection. Semi circles of sliced new potatoes were very welcome (many high end places don’t include carbs in their dishes these days) but to be honest I felt there was too much sea lettuce sauce because I found it a little too bitter and chlorophilly. 9/10

Before dessert our waitress surprised us by presenting Mr A with a mini ‘birthday cake’ of a cream-filled white chocolate pillow. We were humbled by this kindness.

After dessert (which I forgot to photograph!) we had a good double espresso and chocolates, and then went to thank Head Chef Francesco Dibenedetto in the kitchen.

With our starters we drank white wine by the glass and with the goat we had a half bottle of pinot noir from Oregon, suggested by the Sommelier.   My final bill was £464.60 for two.  Overall 9.5/10