Coronavirus (COVID-19)

With the escalation of the COVID-19 global health issue we are conscious of protecting the well-being of our members, their guests, family, work colleagues and employees in the hospitality industry, and also of adhering to government directives. Sadly therefore all events arranged throughout Britain by the Bailliage of Grand Bretagne have been cancelled until further notice. Events, including postponed ones, will recommence at the earliest possible time that the situation allows.

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.

This is a member restaurant from the Thames Valley Bailliage. Click to view all the member restaurants from Thames Valley.
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Address
Le Manoir aux Quat’ Saisons
, Church Road, Great Milton, Oxford
OX44 2PD
Contact Raymond Blanc – Maître de Table Restaurateur
Telephone 01844 278881
Email thames@chaine.co.uk
Website http://www.manoir.com