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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

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

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

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.

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.

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

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.

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

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.

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.

Dessert from Xavier Boyer at London L'Atelier

Dessert from Xavier Boyer at London L'Atelier

Burrata salad with beetroot and radishes by Xavier Boyer

Burrata salad with beetroot and radishes

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

Black cod with petit pois 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.

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.

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.

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.

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.