A fresh spring salad recipe from Xavier Boyer with creamy Italian burrata cheese, earthy beetroot and peppery radish.
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.
Snails served on a coulis of watercress with garlic crisps
Marinated salmon on a potato crostini, confit fennel and “crème fraiche” by Xavier Boyer at London L'Atelier
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.
Le Tendance | This indulgent chocolate dessert from Xavier Boyer features rich chocolate ice cream and a thick chocolate sauce
Burrata salad with beetroot and radishes by Xavier Boyer
Xavier Boyer's outstanding John Dory recipe is paired with a heavenly aubergine caviar, sauce vierge and a crunchy buckwheat tuille.
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.