Every mouthful of lunch at Joséphine confirmed my long-held disparagement of tasting menus. And that’s before the fun of the wine offer: the classic system of “au metre”. They bring out the house white and red and, at the end, get a ruler and figure out the bill. Sure, it’s more economical to buy by the bottle, but this feels more adventurous, and more French.
With Joséphine 2, Claude Bosi (in partnership with his wife Lucy), stands at the pinnacle of his career, serving food that’s posh, fancy and bank-plundering in one direction, and in the other, hearty, gorgeous, life-enhancing, un-bastardised, fully-fledged, bold and authentic. Order carefully, do a little sharing, don’t go mad on the wine and you’ll find great value, too. As Napoleon Bonaparte pointedly did not say, ‘Tonight, Joséphine.’
Dining and Cooking