In celebration of its partnership with the EE British Academy Film Awards 2021, S.Pellegrino has collaborated with chef Claude Bosi on an exclusive virtual dining experience. The EE BAFTAs will be hosted as a virtual event this year, and as official water partner, S.Pellegrino is adding its unique sparkle to the evening, ensuring viewers can still celebrate in style at home.
Those taking part in the Taste of EE BAFTAs dining experience can look forward to re-creating a stunning dish, specially devised by Bosi, chef-patron at London’s two-Michelin-star Bibendum restaurant.
Join Fine Dining Lovers for the Masterclass Livestream
Bosi's cooking masterclass will be streamed on Fine Dining Lovers on Sunday 11 April at 5pm (GMT), as part of the EE BAFTAs weekend, and promises to be an evening of first-class cuisine and entertainment. A bundle containing all the required ingredients is available through Waitrose.
Viewers will learn how to prepare one of Bosi's signature dishes served at Bibendum, and one that is very close to his heart: succulent cod Grenobloise with cod loin. For vegetarians, he will prepare roasted cauliflower steaks. Both recipes will contain fresh herbs, browned butter and salty capers.
“I’m from Lyon, not far from Grenoble and it’s a dish that is not unusual to see on menus where I come from,” says Bosi. “It’s a flavour I really like eating.”
All information for the Taste of EE BAFTAs dining experience will be published on Fine Dining Lovers, including an interview with Bosi offering tips ahead of the event on how to craft the perfect celebration at home, and a step-by-step recipe for those who wish to recreate the dish at a later date.
Bosi’s culinary prestige is undeniable. After quickly climbing the ranks in some of Paris’s best restaurants (L’Arpège, Chiberta) he relocated to England, becoming head chef at Overton Grange. Leaving it with a Michelin star, he opened his first restaurant, Hibiscus. He then moved Hibiscus from Shropshire to London – with great success. After closing in 2016, his latest triumph is Claude Bosi at Bibendum. Set in a historic building in Chelsea, the restaurant was awarded two Michelin stars within a year of opening.
Claude Bosi Masterclass
What's cooking? Cod à la Grenobloise and Roasted Cauliflower à la Grenobloise
Serves: 2 people
Duration: This masterclass will last approximately 1 hour
Have all of your ingredients weighed out and ready along with the equipment listed. You will receive the recipes two days before the masterclass and will need to prepare the milk infusion and cook the potatoes.
Make the milk infusion - which can be made up to 24 hours in advance of joining the class. To store, cover and place the milk infusion in the fridge until the masterclass begins.
Cook the potatoes - in boiling salted water until tender, around 8-12 minutes. Drain and leave with the lid on to keep warm. This needs to be done 30 minutes before joining the class.
Click here to shop the ingredients online at Waitrose.com
Shopping List (serves 2):
- 500g La Ratte potatoes, Jersey Royals or new potatoes
- 25g parsley
- 2 lemons
- 2 x 130g cod fillets
- 2 baby cauliflowers
- 40g butter - in addition to the 200g butter
- 2 tbsp olive oil
- 200g butter
- 250g whole milk
- A dash of sherry vinegar
- ½ tsp nonpareille capers
- 150g wheat & rye sourdough bread