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The culinary autobiography by one of Britain's most highly acclaimed chefs
Born in Besan on, France in 1949, Raymond Blanc is one of the
finest chefs in the world.
Raymond 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 Oxford. After just one year, the
restaurant was named Egon Ronay Restaurant of the Year. A host of
other accolades including Michelin Stars and Pestle & Mortar awards
followed.
In 1984 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 25
years. In 1991, Raymond Blanc established The Raymond Blanc Cookery
School, welcoming both enthusiastic amateurs and professional
cooks.
Only a few great chefs are produced every century. Raymond Blanc is
one of those great chefs
*Marco Pierre White*
A rattling good story
*BBC Good Food Magazine*
A delicious offering from Britain's nicest chef
*The Times*
Very well-seasoned... Absolutely mouth-watering
*Libby Purves, Radio 4*
Raymond Blanc is a compulsive lover of what is really best
*Antonio Carluccio*
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