Chef Xavier Boyer of the L'Atelier de Joel Robuchon (london) .
A fresh spring salad recipe from Xavier Boyer with creamy Italian burrata cheese, earthy beetroot and peppery radish.
Crabmeat with thin ravioli of turnips, rosemary, sweet and sour dressing by Xavier Boyer
Dessert from Xavier Boyer at London L'Atelier
Burrata salad with beetroot and radishes by Xavier Boyer
Seafood dish from Xavier Boyer at London L'Atelier
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
A French twist on a Japanese black cod recipe from Xavier Boyer with vibrant peas and pea shoots.
Marinated salmon on a potato crostini, confit fennel and “crème fraiche” by Xavier Boyer at London L'Atelier