Over 5 years of service, Hibiscus has gained acknowledgement for its outstanding cuisine. The design was always thought of as being a simple back drop for chef, Claude Bossi's culinary masterpieces. However, this summer, Bossi wanted to elevate the design to match his bold, dramatic and elegant style of cooking.
We wanted elegance to be our conceptual base point. Using a mix of traditional styles, accompanied by strong colours and a modern twist, we hoped to create a sophisticated space. Though the changes made were extensive, our goal was never to detract from the food. By keeping the space clean and simple it was still able to be an unobtrusive canvas for diners' experience. Further, we wanted the restaurant to be atmospheric and inviting; hoping to achieve this we introduced a timber floor, softer banquettes, brass wall lamps and lighter timber panels.
Though his routes are firmly based in Lyon, Claude Bossi is a strong supporter of British ingredients and flavours. With this in mind he teamed up with the Fine Art Society, which is just a stones throw from the restaurant. This relationship will allow the art work to be adapted throughout the seasons, mirroring the food being served and making each particular dining experience an authentic one.