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Burrata salad with beetroot and radishes

A fresh spring salad recipe from Xavier Boyer with creamy Italian burrata cheese, earthy beetroot and peppery radish.

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Crabmeat with thin ravioli of turnips, rosemary, sweet and sour dressing

Crabmeat with thin ravioli of turnips, rosemary, sweet and sour dressing by Xavier Boyer

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Burrata salad with beetroot and radishes

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John Dory fillet with aubergine caviar and avocado oil

John Dory fillet with aubergine caviar and avocado oil by Xavier Boyer

Gaddi's elevates culinary excellence to fresh heights as new Chef Xavier Boyer takes on a gastronomic journey through the realm of the senses

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Black cod with petit pois and pea shoots

A French twist on a Japanese black cod recipe from Xavier Boyer with vibrant peas and pea shoots.

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Marinated salmon on a potato crostini, confit fennel and “crème fraiche” by Xavier Boyer at London L'Atelier