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Crispy soft-poached egg served with broad bean salad and smoked bacon

Xavier Boyer's crispy egg recipe is a feast of texture and flavour, with a coating of feuille de brick pastry giving way to a sumptuous poached egg. The joy of this dish comes from cutting open the eggs to allow the yolks to ooze over a vibrant broad bean and bacon salad, dotted with seasonal morels.

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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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Burrata salad with beetroot and radishes

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Pear, cinnamon biscuit, caramel and vanilla ice cream

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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

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

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.