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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.

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.

by Xavier Boyer

Snails served on a coulis of watercress with garlic crisps

Confit milk-fed lamb shoulder with mild spices

Confit milk-fed lamb shoulder with mild spices

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.

Puy lentil salad with foie gras shavings and smoked duck breast

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

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 that falls from the bone. This is perfectly offset by bright spring vegetables and sweet cumin.

Confit milk-fed lamb shoulder with mild spices

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.

by Xavier Boyer

Pressed duck foie gras with rhubarb and pistachios

Black cod with petit pois and pea shoots

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.

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

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

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.

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.

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

Le Soufflé

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

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.

Poached Pear with Cinnamon Biscuit Recipe - Great British Chefs

Pear, cinnamon biscuit, caramel and vanilla ice cream

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

John Dory fillet with aubergine caviar and avocado oil

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

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Xavier Boyer