Claude Bosi: “I called him a c* on Twitter — my wife banned me from social media”**This week on The Go-To Food Podcast, we sit down with the maverick of modern French cooking, Claude Bosi — and nothing is off the table. From swearing at food bloggers to being told off by his wife, Claude shares the unfiltered stories behind his rise from Lyon to Ludlow to the heights of Bibendum, where he now holds two Michelin stars and cooks like he’s finally happy.He tells us why he walked away from Hibiscus — leaving behind every single dish — and how freedom, rotisserie chicken, and an ode to his mother’s tripe have defined the next chapter of his cooking. We talk accidental pork pie ravioli, scallop liver parfait, and the duck & caviar dish that took two and a half years to get right.We also hear the story behind the infamous Twitter meltdown that followed a lukewarm review, discover his go-to Chinese tasting menu spot in Pimlico, and learn about the deep-fried rabbit he devoured in Lisbon, along with vinegar-soaked tripe sandwiches. He reflects on the pressure of cooking for Michelin legends who still make him “shit himself” when they walk in, and explains why the true mark of a great kitchen is when your 20-year-old chef teaches you something new.Claude also opens up about his roots in Lyon — growing up in a family that made their own pâté, terrines and saucisson, and the traditional chicken quenelles in mushroom sauce his mother used to make. That heritage continues to shape how he thinks about food today. He speaks candidly about the stigma still faced by chefs and restaurateurs who dare to try and make money. But, as he says, you can love cooking and still know your worth.From chaos to Canelé, Claude Bosi is a force of nature — and this is his story, told like you’ve never heard it before.-------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

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