Xavier Boyer
A native of Montpellier, France, studied culinary and pastry arts at Paris’ L’Ecole Superieur de la Cuisine Francaise, then graduated from Lycée Saint-Joseph du Parchamps in Boulogne.
He has been working with Mr. Robuchon since 12 years ago and had held the helm at both New York and Taipei’s L’Atelier outpost.
Meet the teamBook online
No documents found.
Review
Service, noise level, comfort and the beauty of the room (and this room is like a red and black-lacquered Japanese box with a living wall of leaves) all have their part to play, and here all those elements slot neatly together to result in a real joy of a restaurant. [Gastronomy Domine]
Diners are made to feel welcome… The presentation of the food was faultless, and three out of the four dishes scored highly. [World Foodie Guide]
To experience the best of the stellar chef’s show-stopping firepower, book a seat at the bar in the dimly lit ground-floor ‘atelier’ with its dark, minimalist red & black surrounds & soundtrack of cool beats. [Squaremeal]
The open kitchen deploys top-drawer ingredients to telling effect in the tasting menu, a cavalcade of intense, finely calibrated treats … [Squaremeal]
No matter how sunny the day is, visitors feel as though night has instantly fallen when they walk into L’Atelier de Joel Robuchon. But when your eyes adjust, you’ll see a seductive looking restaurant. In Le Salon bar, which has a ‘1979 St. Tropez feel’, drinkers sip cocktails on James Bond-style red leather pouffes. [Coutts Food]