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Raymond Blanc |
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| Born |
1949-01-01 Born: Besançon, FR |
| Apprenticeship/training |
1972: Rose Revived Restaurant, Witney (Service & Chef)
* Guide Rouge |
| Career |
1977: Les Quat' Saisons, Summertown, Oxford (Chef de cuisine & Patron) |
| Philosophy |
Good is not good enough. The sublime is. |
| Membership |
Relais & Chateaux
Mâitre of the Confrèrie de la Châine des Rôtisseurs |
| Awards |
1: 2005: Chef of the Year, AA Guide
2: Best Restaurant in Britain, Gault Millau |
| Interesting tidbits |
Raymond Blanc arrived in England in 1972 to work as a waiter at the Rose Revived Restaurant near Witney. |
| Publications |
1: Cooking For Friends
2: A Blanc Christmas
3: Recipes from Le Manoir aux Quat' Saisons
4: Blanc Vite
- Foolproof French Cookery, 2004, 24,- € |
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Le Manoir aux Quat' Saisons |
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| Address |
Church Road,
Great Milton
OX44 7PD Great Milton
United Kingdom > England > South East > Oxfordshire
number of seats: 100
number of employees: 35
SKZ (Service Index) 0.350
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| Staff |
Blanc, Raymond (Chef de Cuisine)
Jones, Gary (Chef de Cuisine)
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Phone
fax |
+44 (1844) 278881
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email
Homepage |
lemanoir ( at ) blanc.co.uk
www.manoir.com |
| Opening times |
No days of rest
12.15 h - 14.15 h & 19.15 h - 21.15 h |
| Prices |
Ala Carte ø 30,- € - 60,- €
Menu ø 72,- € - 144,- €
8 courses gourmand menu 144,- €
All credit cards
8 course menu 144 €
price per course = 18.000 |
| Credit cards |
American Express, Diners Club, EC/Debit Card, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank United Kingdom
Total points |
3
57.5
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3
56.8
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5
55.3
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5
37.3
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| Restaurant guides |
AA "rosettes"
GaultMillau "points"
GoodFood "points"
Michelin "stars" |
AAAAA
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9/10
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AAAAA
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9/10
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AAAAA
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8/10
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AAAAA
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8/10
* *
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(19.0)
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(18.0)
(18.3)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
18.50 |
| class |
Outstanding |
| ERR Toques |
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| ERR Rank |
73 |
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| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Famous for his kitchen garden with 90 types of vegetable and over 70 varieties of herb |
| Starter |
Salad of Poivrade artichokes, aged balsamic vinegar and garden herbs |
| Main dish |
Roasted new season lamb cutlet, braised shoulder shank
and pan-fried sweetbreads; roasting juices |
| Dessert |
A vanilla panna cotta and warm raspberries in a
caramelised pastry case |
| Seminars |
Contact us directly on ecole.lemanoir@blanc.co.uk |
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