An intricate salad recipe from Xavier Boyer, with shaved foie gras, smoked duck breast, puy lentils and a spicy wasabi dressing.
Burrata salad with beetroot and radishes
A fresh spring salad recipe from Xavier Boyer with creamy Italian burrata cheese, earthy beetroot and peppery radish.
The city's original French fine-dining restaurant is the perfect playground for the talented Gallic chef, who, together with the kitchen and service team led by new Manager Nikolaos Skarkalis, is ready to take guests on an unparalleled gastronomic jou
Pear, cinnamon biscuit, caramel and vanilla ice cream