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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

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

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.

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

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

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.

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

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

L'Atelier de Joël Robuchon, NYC- Multi-Michelin-starred chef Joël Robuchon's swanky restaurant in the Four Seasons Hotel offers peaceful solace amidst the noise and bustle of midtown Manhattan. A sleek, minimalist interior is the backdrop for executive chef Xavier Boyer's classical, French-inspired menu. (The beef and foie gras burgers with caramelized bell peppers are a must.)

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L'Atelier de Joël Robuchon, NYC- Multi-Michelin-starred chef Joël Robuchon's swanky restaurant in the Four Seasons Hotel offers peaceful solace amidst the noise and bustle of midtown Manhattan. A sleek, minimalist interior is the backdrop for executive chef Xavier Boyer's classical, French-inspired menu. (The beef and foie gras burgers with caramelized bell peppers are a must.)

Xavier Boyer's outstanding John Dory recipe is paired with a heavenly aubergine caviar, sauce vierge and a crunchy buckwheat tuille.

John Dory fillet with aubergine caviar and avocado oil

Xavier Boyer's outstanding John Dory recipe is paired with a heavenly aubergine caviar, sauce vierge and a crunchy buckwheat tuille.

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.

Le Tendance | This indulgent chocolate dessert from Xavier Boyer features rich chocolate ice cream and a thick chocolate sauce

Le Tendance

Le Tendance | This indulgent chocolate dessert from Xavier Boyer features rich chocolate ice cream and a thick chocolate sauce

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.

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

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

Burrata salad with beetroot and radishes by Xavier Boyer

Burrata salad with beetroot and radishes

London, UK - Events in the Sky-part of Dinner in the Sky-  Up to 22 guests will be strapped into the platform at Canary Wharf after watching their food being prepared by a Michelin-starred chef. They will then be transported 100 feet into the air for the dining experience.The chefs selected to serve the airborne guests include Anna Hansen from The Modern Pantry,  Pascal Aussignac from Club Gascon and Xavier Boyer from L’Atelier de Joel Robuchon.

London, UK - Events in the Sky-part of Dinner in the Sky- Up to 22 guests will be strapped into the platform at Canary Wharf after watching their food being prepared by a Michelin-starred chef. They will then be transported 100 feet into the air for the dining experience.The chefs selected to serve the airborne guests include Anna Hansen from The Modern Pantry, Pascal Aussignac from Club Gascon and Xavier Boyer from L’Atelier de Joel Robuchon.