Raymond Blanc OBE
Born in Besançon, France, in 1949, Raymond Blanc OBE is acknowledged as one of the finest chefs in the world, though he has never had any formally training. He is also a philanthropist, is involved in the arts and, most of all, he loves to pass on his knowledge. Blanc's BBC programmes have made him the best-known French chef in his adopted country, and despite being a good French Republican he is one of only three such chefs to have been honoured with the Order of the British Empire. He has even acquired a British sense of humour.
Blanc opened his first UK restaurant at the age of 28, Les Quat'Saisons in history-rich Oxford, and within three years the restaurant had acquired 2 Michelin Star status and 19 out of 20 at the Gault et Millau Guide.
In 1984 he fulfilled a personal vision, to create a hotel and restaurant in harmony with its wonderful natural setting where his guests would find perfection in food, comfort, service and welcome: Belmond Le Manoir aux Quat' Saisons, in verdant Oxfordshire is now synonymous with all that is finest in dining and hospitality. Le Manoir is the only hotel restaurant to have achieved and maintained two Michelin Status for 30 years - It is now a modern classic.
A natural teacher who relishes passing on his knowledge, Blanc has trained 29 Michelin star chefs in Great Britain. Blanc is a Frenchmen who has exported his own French culture and art de vivre to his adopted country and Le Manoir, and Brasserie Blanc and Maison Blanc are clear examples of this. One commentator says: "Le Manoir has the ambience of a fairy tale, rich in comfort, charm and soul and the food is to die for." Outside there is not one garden but 7 out there, all inspired by his travels and the people he has met, including a French potager, an expression of what gastronomy should be, and celebrating the extraordinary food and tradition of generosity which Raymond Blanc is.
Raymond Blanc and his team look forward to welcoming and to meeting you at Le Manoir aux Quat'Saisons