Le Manoir aux Quat’ Saisons
The modern French menu at the two-Michelin starred Le Manoir aux Quat’ Saisons has been described as ‘a twist of imaginative genius’ and the cuisine is undoubtedly the focus of every guest’s visit. Gary Jones, a Blanc protégé and Michelin-starred chef himself, rejoined forces with Raymond as Executive Head Chef in August 1999.
The two-acre kitchen garden produces 90 types of vegetable and over 70 varieties of herb, which are used in Le Manoir’s kitchen. Monsieur Blanc has been a champion of the organic movement for the last 20 years.
Introducing -Raymond Blanc OBE – Maitre Restaurateur
Raymond is a renowned chef who has trained many other top chefs including Sat Bains, John Burton-Race, Heston Blumenthal, and Marco Pierre-White. His passion for cooking started whilst he was young and he opened his first restaurant in 1977 in Oxford. The rest, as they say, is history and he is now one of the best known chefs globally. He is a keen supporter of the Chaine des Rotisseurs and Thames Valley Bailliage have regular functions there. Definitely a must for a gourmet experience.