La Maison Rémy Martin to launch permanent residency at Bibendum
La Maison Rémy Martin is set to return to Bibendum with a permanent residency in collaboration with head chef Claude Bosi.
The cognac-focused private members' club will offer immersive experiences and masterclasses from the ground floor of the site while offering seasonally inspired cocktails.
The bar is set to feature food pairings designed by Bosi, including dishes such as crispy ravioli of ‘nduja sausage, fried chicken with crab mayo, Petrossian caviar and Morecambe Bay oysters. The exchange will continue into Bosi's restaurant on the first floor, where drinks from the residency will be made available.
Bosi said: "Rémy Martin shares many of my values: the passion for craftsmanship, talent and terroir and ultimately the enjoyment of excellent food which can really bring to life the different aspects of cognac. I am very excited about this collaboration and creating something new and innovative in Bibendum, which has always been an integral part of London's food scene."
The interior will feature themes of pewter, wood and stone, along with one of a kind Bibendum chairs following the designs of Sir Terence Conran, the designer and restaurateur who owns Bibendum and won a Lifetime Achievement Catey Award in 2017.
Conran said: "I have always considered myself to be one of England's great Francophiles and I think my lifelong love affair with France runs deep through my design for the building.
"I have been true to the original promise I made to Michelin when I bought the building that I would keep faithful to the honesty and style of the original building. I hope they will be proud of my design.
"In some ways the Rémy Martin Bar is a visual homage to Monsieur Bibendum and I have tried to capture his cheeky effervescence, especially the back shelves which reflect his glorious, two-star undulating belly.
"The Charlotte Perriand Bibendum chairs complete the look perfectly. Claude Bosi has also been a huge influence on the design so I have tried to capture some of the energy, charm and French class which he has shown the restaurant."
