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Xavier Boyer

Chef Xavier Boyer of the L'Atelier de Joel Robuchon (london) .

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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

Burrata salad with beetroot and radishes

Burrata salad with beetroot and radishes 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

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

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

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

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.

from Great British Chefs

Burrata salad with beetroot and radishes

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

Dessert from Xavier Boyer at London L'Atelier

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