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in Besançon, France in 1949, Raymond Blanc is
acknowledged as one of the finest chefs in the world.
His exquisite cooking has received tributes from every
national and international guide to culinary excellence.
He arrived in England in 1972 to work as a waiter at
the Rose Revived Restaurant near Witney. When the chef
became ill, he took over and two years later, the restaurant
gained entry into the Michelin Guide. At the age of
28, Raymond Blanc opened his first restaurant, 'Les
Quat' Saisons' in Summertown, Oxford.
just one year, the restaurant was named Egon Ronay Restaurant
of the Year and a host of other accolades including
Michelin Stars and Pestle & Mortar awards followed.
was in 1984, however, that he fulfilled a personal vision,
creating an hotel and restaurant in harmony when he opened
Le Manoir aux Quat' Saisons in Great Milton, Oxford. Le
Manoir is the only country house hotel in the UK which
has achieved two Michelin Stars for a total of 16 years
and sustained the Relais and Chateaux Purple Shield. "His
house is as beautiful as a tale of Lewis Carroll"
commented Gilles Pudlowski.
1991, RB established L' Ecole de Cuisine at Le Manoir,
welcoming both enthusiastic amateures and the professional
cook to the kitchen. Creating the opportunity for them
to develop their skills whilst learning some of the
secrets of his kitchen. L'Ecole is very much part of
the excellence of Le Manoir.
1996, the first Le Petit Blanc brasserie opened in Oxford.
Raymond Blanc's aim was to be the best within the brasserie
scene in England - serving good quality, freshly prepared
food at a price that was accessible and represented
excellent value. Subsequently, a second Le Petit Blanc
opened in Cheltenham in February 1998, and a third opened
in Birmingham September 1999. The fourth brasserie opened
in Manchester in November 2000. They are the only brasseries
in the United Kingdom that have achieved the Michelin
the past few years, Raymond Blanc has written a selection
of best sellers, including 'Cooking For Friends', 'A
Blanc Christmas', the Sunday Times bestseller 'Recipes
from Le Manoir aux Quat' Saisons' and his most recent
book titled 'Blanc Vite'.
1998 Raymond Blanc worked alongside top interior designer
Emily Todhunter completing a major development project
at Le Manoir. Together, their visions and creativity
prepared the 15th Century Manor House Hotel for the
demands and expectations of the new Millennium. Sir
Terence Conran commented that "Raymond Blanc has
transformed his Manoir aux Quat' Saisons into a hymn
of contemporary style. Gone are the heavy chintzes,
billowing swags and over-gilded ornamentation and in
their place is light and comfortable modernity".
Blanc comments "It is through the dedication and
commitment of the whole team at Le Manoir that we strive
to meet the guests demands in every way. We aim to touch
excellence in all we do here, whoever we are and whatever
was a huge honour and music to Raymond Blanc's ears
when Le Manoir was voted the 'UK Restaurant the industry
would most like to visit'. Fellow professionals recognised
his outstanding contribution and commitment by voting
him 'Most respected person in the industry' in a lifestyle
survey conducted by specialist industry publication
Caterer & Hotelkeeper (December 1999).
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