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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

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

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

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This light refreshing starter from Xavier Boyer is simple to make yet refined enough for an elegant dinner party. Fresh crab is complemented by the sweetness of honey and acidity of sherry vinegar.

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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

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

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

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