Xavier Boyer creates white truffle menu for London’s L'Atelier de Joël Robuchon
Xavier is head chef of the restaurant, which is one of many in French super chef Joël Robuchon’s global enterprise encompassing nine cities worldwide. There are other seven other restaurants under the L’Atelier moniker, which initially launched in Paris and Tokyo with the aim of providing French fine dining in an informal setting.
Xavier came on board as head chef of the restaurant in November last year, having worked with Joël Robuchon for 13 years in kitchens in Asia, Europe and America. The role is a return to London for him, as he was previously involved with the restaurant’s launch in 2008.
Chef Xavier has worked closely with truffle hunters in Italy to have sourced the very best white truffles for his Menu Truffle Blanche, which starts with an amuse-bouche of royale of fois grois with a white truffle and parmesan foam. Following this is ‘La Truffle Blanche’, a white truffle thin tart with onion and smoked duck, ‘La Langoustine’, Langoustine Ravioli with Savoy cabbage and white truffle, ‘Le Cabillaud’, flakes of cod on a pumpkin and white truffle risotto and ‘La Caille’, free range quail stuffed with foie gras and truffle mashed potatoes.
For that special aperitif before the full menu, a truffle cocktail is also on offer. Truffle Fashion is a truffle-infused blend of Calvados, honey liqueur and Barolo balsamico. It’s priced at £11, with an additional white truffle garnish available for an additional £4.
The Menu Truffle Blanche is priced at £230 per person or £320 with matching wines served throughout. View the full menu, including wines, here: www.joelrobuchon.co.uk/menus/restaurant-menus.
By Stuart Armstrong
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