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) with a dish reflecting the philosophy in his new book, Food & Life, of healthy Michelin star food. Beetroot with mustard sorbet.

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

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

Burrata salad with beetroot and radishes

An incredibly luxurious duck foie gras recipe from chef Xavier Boyer, with a port jelly, sweet rhubarb and the crunch of pistachios.

Pressed duck foie gras with rhubarb and pistachios

An incredibly luxurious duck foie gras recipe from chef Xavier Boyer, with a port jelly, sweet rhubarb and the crunch of pistachios.

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

Le Soufflé

Browse our collection of fabulous French dessert recipes, covering a range of sweet treats from mousse to mille-feuille

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

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.

Burrata salad with beetroot and radishes by Xavier Boyer

Burrata salad with beetroot and radishes

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

Gaddi's elevates culinary excellence to fresh heights as new Chef Xavier Boyer takes on a gastronomic journey through the realm of the senses

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 by Xavier Boyer

Pear, cinnamon biscuit, caramel and vanilla ice cream

Xavier Boyer's autumnal dessert is infused with spice and vanilla, with soft poached pears sitting atop a cinnamon biscuit base and rich caramel sauce.

This indulgent chocolate dessert from Xavier Boyer features rich chocolate ice cream and a thick chocolate sauce

This indulgent chocolate dessert from Xavier Boyer features rich chocolate ice cream and a thick chocolate sauce

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

John Dory fillet with aubergine caviar and avocado oil

Xavier Boyer's outstanding John Dory recipe is paired with a heavenly aubergine caviar, sauce vierge and a crunchy buckwheat tuille.

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Xavier Boyer

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Xavier Boyer - Stockholm Syndrome (Official Audio)

Xavier Boyer - Stockholm Syndrome (Official Audio)

A French twist on a Japanese black cod recipe from Xavier Boyer with vibrant peas 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.

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