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. Born in Besançon, France, Raymond’s passion for cooking was inspired by the local terroir and the formidable Maman Blanc who created seasonal and wholesome family meals made with love.
In 1984 Raymond fulfilled a personal vision when he opened Le Manoir aux Quat’Saisons in Great Milton. A stunning hotel and restaurant in harmony, today, Belmond Le Manoir is the only UK country house hotel to have retained two Michelin stars for the past 32 years. It is also home to the acclaimed Raymond Blanc Cookery School, welcoming keen cooking enthusiasts from around the world.
Raymond is a best-selling author and his BBC Two television series have included The Very Hungry Frenchman, Kitchen Secrets and The Restaurant. His latest series and book – Kew on a Plate – saw Raymond team up with Royal Botanic Gardens, Kew to create a stunning kitchen garden to showcase the heritage and botany of our favourite plants as well as to uncover their growing and cooking secrets.
In 2007, Raymond was appointed an OBE by Her Majesty The Queen. In 2013, he was awarded the National Order of the Legion of Honour, the highest French decoration.
Carrot, cumin and barley summer stew
Slow-cooked vegetables
Stir-fried oyster mushroom broth
Cheese and ham omelette
Smoked salmon omelette
Hot smoked salmon, beetroot salad and horseradish crème fraîche
Poached quince and winter fruit in spiced wine
Raymond Blanc's basic chocolate mousse
Lemon drizzle cake
Chocolate éclairs
Chocolate macaroons
Apple tart 'Maman Blanc'
See all recipes by Raymond Blanc (77)
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