Bosi and his brigade received the accolade at the South Kensington landmark having been open just six months, with the Michelin guide saying the chef's move from Hibiscus in Mayfair was "a very clear statement on intent and has invigorated his character. Food is big and bold, which suits his personality".
Inspectors judged his dishes to be the stand out food of the year.
Now The Caterer readers have the opportunity to sample Bosi's lauded food among fellow chefs.
Bibendum restaurant was a trailblazer when it was opened in 1987 by Sir Terence Conran, at a time when the capital's food scene was enjoying a newfound confidence. Bosi is now continuing to break the mould with cooking that features his trademark flair and carefully sourced ingredients.
The Caterer and Udale Speciality Foods have joined forces to arrange our next Chef Eats Out event at Bibendum on 14 March, where you can have the chance to sample Bosi's exemplary food among your peers.
ude Bosi said: "I'm looking forward to welcoming guests to Bibendum for Chef Eats Out. The dishes I've chosen are extremely close to my heart and it will be special to share them will fellow chefs. I'm particularly keen to see the reaction to 'My mum's tripe and cuttlefish gratin, pig's ear and ham cake', which is a dish that is obviously dear to me."
Cornish cock crab, rhubarb and cardamom
Sea bass "Á la Grenobloise"
Adour foie gras, liquorice, nashi pear
My mum's tripe and cuttlefish gratin, pig's ear and ham cake
Cep Vacherin, banana and crème fraÁ®che
Coffee & petit fours
* Please note the menu may be subject to change.
Claude Bosi at Bibendum would like to thank sponsor Udale Speciality Foods and Liberty Wines for supporting the event.
How to book
To secure a place at this unique event, at a cost of £70 per person, please register your interest here.
Cancellations can be made without charge up until a week prior to the event, after which all cancellations will be charged at full price.
A message from our sponsor
Chef Eats Out provides diners with an exclusive opportunity to experience the culinary excellence of outstanding restaurants and chefs. We are delighted that the venue for the next Chef Eats Out event is Claude Bosi's two-Michelin-starred Bibendum.
Ian Udale, managing director of Udale Speciality Foods, says: "It is interesting to see how innovative chefs like Claude Bosi are using our meat to create fantastic-tasting dishes. Different meats and poultry are aged for different periods of time in our Himalayan salt chambers - for example, beef is normally aged for up to 35 to 40 days - but we have a few chefs who like extreme aged beef that's 100 days plus.
"Though Bosi uses our beef and duck, for this event he is featuring our tripe in 'My mum's tripe and cuttlefish gratin, pig's ear and ham cake' in what will no doubt be a stunning and creative take on the ingredient.
"Udale Speciality Foods aims to build an ongoing relationship with chefs by sponsoring Chef Eats Out events as we continue to show our commitment to the hospitality industry."