Xavier Boyer | Joël Robuchon

To coincide with the release of Joël Robuchon’s newest book, Food & Life, executive head chef Xavier Boyer has channelled Joel’s philosophy by creating new summer dishes at the Michelin-starred L'Atelier de Joël Robuchon, London. Written in collaboration with Dr Nadia Volf, neuropharmacologist and acupuncturist, Robuchon's Food & Life celebrates the art of both delicious and healthy cuisine. Taking inspiration from this, chef Boyer has created a menu that represents the ethos of Robuchon's health-conscious cooking - a philosophy that has evolved alongside contemporary lifestyle preferences. Dishes include crab with herbs, lemon dressing and spicy tomato coulis or the beetroot tartare with green mustard ice cream.

Crab with herbs, lemon dressing and spicy tomato coulis

Xavier said: “Traditionally, haute cuisine has a reputation for being quite rich and heavy, but this is no longer the case. Nutrition is

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now at the forefront of everyone’s minds and it is important for me to demonstrate that food can be light, fresh, and yet still maintain the outstanding quality you would expect at a fine dining restaurant such as L’Atelier, London.”

>>>Read our interview with Xavier here

L’Atelier, London has also launched its brand new virgin cocktail list – featuring drinks such as the Agrum Nirvana, Pomelychee, and the Simphonie de Bais.

A virgin cocktail list that perfectly captures the restaurant’s reputation for theatre, precision and exceptional attention to detail they are a perfect pre or post-dinner refreshment. Enjoy them at the Salon Bar on the second floor that leads on to L’Atelier’s Roof Terrace, where guests are looked after by L’Atelier’s stylish Bar Ladies - a sophisticated way to while away the summer days in London.

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