A personal tour of Raymond Blanc's legendary restaurant-hotel through the four seasons, with 120 recipes from his celebrated kitchens.
Set in the rolling Oxfordshire hills, Le Manoir aux Quat'Saisons is a bastion of haute cuisine and a beacon of l'art de vivre. It is also the only country house hotel in Britain to have held two Michelin stars for more than three decades, presided over by the great chef Raymond Blanc.
This book is Raymond's personal tour of Le Manoir through the four seasons; the ultimate host, he lovingly reveals the stories behind rooms that are luxuriously appointed and gardens that are ravishingly beautiful. But it is food that is at the heart of Le Manoir, and here you will find the recipes for one hundred and twenty of its most celebrated dishes, which range from those that can be recreated at home - such as Soupe au pistou and Souffle de rhubarbe - to the sensational creations - including Theme sur la tomate and Cassolette d'abricot - which have earned the restaurant its status as one of the world's legendary gastronomic destinations.
With spectacular photography of the luxurious rooms and the ravishing gardens, as well as beautiful and witty illustrations, the fairy tale of Le Manoir aux Quat'Saisons has been brought charmingly to life.
Raymond Blanc is one of the world's great chefs. Totally self-taught, his passion for food was sparked at an early age by the terroir of his native Franche-Comte. Le Manoir aux Quat'Saisons, Raymond's finest achievement, is the only country house hotel in Britain to have retained two Michelin stars for more than three decades. Over the years, Raymond has made a number of acclaimed BBC television series and written many books, including Blanc Mange, Blanc Vite and Kitchen Secrets. In 2008 he was awarded an honorary OBE for his services to culinary excellence, and in 2013 he received the Ordre National de la Legion d'Honneur, the highest decoration in France. belmond.com/lemanoir / @lemanoir