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Xavier Boyer Recipes

from Great British Chefs

Pear, cinnamon biscuit, caramel and vanilla ice cream

Pear, cinnamon biscuit, caramel and vanilla ice cream by Xavier Boyer

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from Great British Chefs

John Dory fillet with aubergine caviar and avocado oil

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

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from Great British Chefs

Crispy soft-poached egg served with broad bean salad and smoked bacon

Xavier Boyer's crispy egg recipe is a feast of texture and flavour, with a coating of feuille de brick pastry giving way to a sumptuous poached egg. The joy of this dish comes from cutting open the eggs to allow the yolks to ooze over a vibrant broad bean and bacon salad, dotted with seasonal morels.

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from Great British Chefs

John Dory fillet with aubergine caviar and avocado oil

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

from Great British Chefs

Crabmeat with thin ravioli of turnips, rosemary, sweet and sour dressing

Crabmeat with thin ravioli of turnips, rosemary, sweet and sour dressing by Xavier Boyer

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from Great British Chefs

Burrata salad with beetroot and radishes

Burrata salad with beetroot and radishes by Xavier Boyer

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from Great British Chefs

Snails served on a coulis of watercress with garlic crisps

by Xavier Boyer

from Great British Chefs

Black cod with petit pois and pea shoots

Black cod with petit pois and pea shoots - Great British Menu

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from Great British Chefs

Puy lentil salad with foie gras shavings and smoked duck breast

Puy lentil salad with foie gras shavings and smoked duck breast by Xavier Boyer

from Great British Chefs

Confit milk-fed lamb shoulder with mild spices

Confit milk-fed lamb shoulder with mild spices by Xavier Boyer