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

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

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.

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.

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

Marinated salmon on a potato crostini, confit fennel and “crème fraiche” by 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.

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

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.

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.

Burrata salad with beetroot and radishes by Xavier Boyer

Burrata salad with beetroot and radishes

Snails served on a coulis of watercress with garlic crisps

Snails served on a coulis of watercress with garlic crisps

The earthy flavour of the snails in this snail recipe from chef Xavier Boyer pair beautifully with the spicy watercress and crispy garlic.

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