2008
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The website follows the seasons, just like Raymond's recipes. Free easy recipes to cook at home, plus news, events and Raymond Blanc's life story.
Raymond Blanc OBE (born 19 November 1949) is a French chef. Blanc is the chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England. The restaurant has two Michelin stars and scored 9/10 in the Good Food Guide.
A delicious way to use up any leftover bread. Coq au vin. Bread and butter pudding. French onion soup. Reverse chocolate crumble. Steak Maman Blanc.
Raymond Blanc is acknowledged as one of the finest chefs in the world. Completely self-taught, his significant influence on British cuisine has brought scores of awards.
Raymond Blanc is acknowledged as one of the finest chefs in the world. Completely self-taught, his influence on gastronomy has been so great that he is the only chef to have been honoured with both an OBE from Britain and the equivalent of a knighthood from France.
The self-taught chef Raymond Blanc was a pioneer of the chef-farmer figure and the “garden-to-table” philosophy. His restaurant became a training ground for chefs like Marco Pierre White, Heston Blumenthal, and Paul Liebrandt.
One of the world’s most respected chefs, Raymond Blanc is totally self-taught. His story begins in Besançon, the capital of the Franche-Comté region in eastern France, between Burgundy and the Jura mountains, where Raymond was born.
