Xavier Boyer slowly confits milk-fed lamb shoulder resulting in succulent tender meat that falls from the bone. This is perfectly offset by bright spring vegetables and sweet cumin.

Xavier Boyer slowly confits milk-fed lamb shoulder resulting in succulent tender meat that falls from the bone. This is perfectly offset by bright spring vegetables and sweet cumin.

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

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

Dressed crab meat with crunchy radish from Xavier Boyer at London L'Atelier

Dressed crab meat with crunchy radish from Xavier Boyer at London L'Atelier

Xavier Boyer slowly confits milk-fed lamb shoulder resulting in succulent tender meat falling from the bone. This delicious loamb shoulder recipe is perfectly offset by bright spring vegetables and a light sauce.

Xavier Boyer slowly confits milk-fed lamb shoulder resulting in succulent tender meat falling from the bone. This delicious loamb shoulder recipe is perfectly offset by bright spring vegetables and a light sauce.

Le Tendance | 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

An intricate salad recipe from Xavier Boyer, with shaved foie gras, smoked duck breast, puy lentils and a spicy wasabi dressing.

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