Chef Xavier Boyer of the L'Atelier de Joel Robuchon (london) delivers this beautiful dish. The dish reflects the philosophy of chef Robuchon's new book Food & Life, in which he explores healthy Michelin star food. Beetroot with mustard sorbet. As featured on FOUR Magazine

Chef Xavier Boyer of the L'Atelier de Joel Robuchon (london) delivers this beautiful dish. The dish reflects the philosophy of chef Robuchon's new book Food & Life, in which he explores healthy Michelin star food. Beetroot with mustard sorbet. As featured on FOUR Magazine

by Xavier Boyer

Snails served on a coulis of watercress with garlic crisps

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

Dessert from Xavier Boyer at London L'Atelier

Dessert 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.

Burrata salad with beetroot and radishes

A fresh spring salad recipe from Xavier Boyer with creamy Italian burrata cheese, earthy beetroot and peppery radish.

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.

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

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.

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