Xavier Boyer, Gaddi’s
For decades, Gaddi’s at The Peninsula has remained the epitome of fine dining, where its service instils a sense of elegance and its multi-course French gastronomy delivers the utmost in flavours and textures. Such exacting standards are maintained by Xavier Boyer, the French establishment’s new chef.
Boyer’s resume is certainly impressive, with more than 10 years working for the Joël Robuchon brand of restaurants across four cities. In his journeys through Paris, London, New York and Taipei, Boyer’s classical training has earned him more than critical acclaim; it has also helped develop his less-is-more philosophy, fully exemplified in his style of modern classic French cuisine.
With strong respect for seasonality, Boyer’s showcase of the season’s best produce has a particular focus on French regional specialities, applied to each course only when they are at their optimum quality. Through his ever- changing menu at Gaddi’s, we have been awed by the harmony in which these ingredients balance with one another.
This plays out in dishes that may seem simple but are thoroughly effective, spot-on pairings with a hint of surprise. For instance, when the chef introduces Earl Grey tea into a carrot mousseline served with sea urchin, or a gamey duck liver terrine with zesty pomegranate and sweetly spiced gingerbread crumbs. All of these may seem straightforward, but they’re executed with flying colours, each element on point and fittingly in its place as the building block of each dish, ultimately creating a symphony of flavours that dance on guests’ palates.
Boyer’s keen eye for detail, coupled with his true understanding of ingredients and the ways to make them shine, demonstrate his expertise and prowess in leading the brigade of chefs who make Gaddi’s a genuine haven of gourmet French cuisine.