"One of the things that most fascinated me about Claude Bosi's recent decision to list so many natural wines at his London restaurant Hibiscus is how they would work with two Michelin star food. Yesterday I got a chance to find out over lunch with Isabelle Legeron... Claude's food is quite challenging so it said a good deal for the skill of Legeron and [Claude's] sommelier Romain Henry that so many of the pairings were spot on." - This is an excerpt from Fiona's blog, the day after she and I had lunch at Hibiscus. Claude is an amazing chef and I really think that our choice of wines really do justice to his food. One detail though about Fiona's blog - Arlaud is indeed natural.