Chef Xavier Boyer of the L'Atelier de Joel Robuchon (london) delivers this beautiful dish. The dish reflects the philosophy of chef Robuchon's new book Food & Life, in which he explores healthy Michelin star food. Beetroot with mustard sorbet. As featured on FOUR Magazine

Chef Xavier Boyer of the L'Atelier de Joel Robuchon (London) with a dish reflecting the philosophy in his new book, Food & Life, of healthy Michelin star food. Beetroot with mustard sorbet.

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Xavier Boyer

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Dressed crab meat with crunchy radish recipe by professional chef Xavier Boyer

Dressed crab meat with crunchy radish recipe by professional chef Xavier Boyer

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

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

Impress your dinner party guests with this decadent chocolate soufflé with pistachio ice cream from chef Xavier Boyer.

Le Soufflé

Browse our collection of fabulous French dessert recipes, covering a range of sweet treats from mousse to mille-feuille

An incredibly luxurious duck foie gras recipe from chef Xavier Boyer, with a port jelly, sweet rhubarb and the crunch of pistachios.

Pressed duck foie gras with rhubarb and pistachios

An incredibly luxurious duck foie gras recipe from chef Xavier Boyer, with a port jelly, sweet rhubarb and the crunch of pistachios.

The earthy flavour of the snails in this snail recipe from chef Xavier Boyer pair beautifully with the spicy watercress and crispy garlic.

Snails served on a coulis of watercress with garlic crisps

The earthy flavour of the snails in this snail recipe from chef Xavier Boyer pair beautifully with the spicy watercress and crispy garlic.

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

The city's original French fine-dining restaurant is the perfect playground for the talented Gallic chef, who, together with the kitchen and service team led by new Manager Nikolaos Skarkalis, is ready to take guests on an unparalleled gastronomic jou

Chef Xavier Boyer of the L'Atelier de Joel Robuchon (london) delivers this beautiful dish. The dish reflects the philosophy of chef Robuchon's new book Food & Life, in which he explores healthy Michelin star food. Beetroot with mustard sorbet. As featured on FOUR Magazine

Chef Xavier Boyer of the L'Atelier de Joel Robuchon (london) delivers this…

Chef Xavier Boyer of the L'Atelier de Joel Robuchon (london) delivers this beautiful dish. The dish reflects the philosophy of chef Robuchon's new book Food & Life, in which he explores healthy Michelin star food. Beetroot with mustard sorbet. As featured on FOUR Magazine

Chef Xavier Boyer of the L'Atelier de Joel Robuchon (london) delivers this beautiful dish. The dish reflects the philosophy of chef Robuchon's new book Food & Life, in which he explores healthy Michelin star food. Beetroot with mustard sorbet. As featured on FOUR Magazine

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

John Dory fillet with aubergine caviar and avocado oil

Xavier Boyer's outstanding John Dory recipe is paired with a heavenly aubergine caviar, sauce vierge and a crunchy buckwheat tuille.

Pear, cinnamon biscuit, caramel and vanilla ice cream by Xavier Boyer

Pear, cinnamon biscuit, caramel and vanilla ice cream

Xavier Boyer's autumnal dessert is infused with spice and vanilla, with soft poached pears sitting atop a cinnamon biscuit base and rich caramel sauce.

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

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

This light refreshing starter from Xavier Boyer is simple to make yet refined enough for an elegant dinner party. Fresh crab is complemented by the sweetness of honey and acidity of sherry vinegar.

This indulgent chocolate dessert from Xavier Boyer features rich chocolate ice cream and a thick chocolate sauce

Le Tendance

This indulgent chocolate dessert from Xavier Boyer features rich chocolate ice cream and a thick chocolate sauce

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

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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