Snails served on a coulis of watercress with garlic crisps
An intricate salad recipe from Xavier Boyer, with shaved foie gras, smoked duck breast, puy lentils and a spicy wasabi dressing.
Impress your dinner party guests with this decadent chocolate soufflé with pistachio ice cream from chef Xavier Boyer.
This indulgent chocolate dessert from Xavier Boyer features rich chocolate ice cream and a thick chocolate sauce
Confit milk-fed lamb shoulder with mild spices
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
A fresh spring salad recipe from Xavier Boyer with creamy Italian burrata cheese, earthy beetroot and peppery radish.
by Xavier Boyer