A Memorable and Delicious Experience
Le Manior aux Quat' Saisons
When the invitation came through the post from our brand partner Gaggenau to visit the famous Le Manoir aux Quat' Saisons, John jumped at the chance.
Le Manoir is located in a picturesque Oxfordshire village renowned as one of Britain's finest gastronomic experiences. Created by celebrated chef Raymond Blanc in 1984, a year later it was awarded two Michelin stars, which it continues to hold.
Gaggenau appliances are used in the famous cookery school and John got the chance to try them out.
The above is a starter from Le Manoir tasting menu John enjoyed the night before the cookery workshop.
Raymond Blanc popped into the session and made quite a friend of John.
John said: "He told everyone in the room that it was he and I that had caused climate change, being the eldest two in the room, and we have left it to the others (in the room) to resolve. He is very keen on making everything organic and ensuring there is as little impact as possible from his production of food. Mostly sourced locally."
"Do you know Raymond Blanc has had no formal training as a Chef and all his knowledge comes from his Mother who is now 90 and she still even today adds her knowledge."
The property has extensive gardens, including a herb garden as, as much as possible is grown organically onsite. 12 gardeners care for the property.
On the morning of the course a pile of £1,800 pile of langoustine's were delivered, it took the team all morning to de-shell them. All the Manoir's shellfish is delivered live. In the kitchen four or five dedicated pastry chefs bake all the bread and biscuits for the Hotel and restaurant.
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