 |
The showcase for chefs, restaurateurs, food & wine |
|
 |
||||
 |
||||
 |
||||
 |
||||
 |
||||
|
||||
 |
||||
 |
||||
 |
||||
 |
||||
 |
||||
 |
||||
 |
||||
 |
||||
 |
||||
 |
Saturday May 16th & Sunday May 17th, 2009
Sponsors
| Home > Chef Demonstrators >Le Manoir aux Quat'Saisons, Raymond Blanc |
Raymond Blanc Raymond Blanc dreamt that one day he would create a hotel and restaurant in harmony where his guests could find perfection in food, comfort and service. Le Manoir aux Quat' Saisons has been the realisation of that vision. Since opening in 1984, Le Manoir aux Quat' Saisons, a delightful 15 th Century Manor house, has achieved the highest awards and accolades of any restaurant and country house hotel in Great Britain, and is regarded as one of the very best in Europe . Location Le Manoir aux Quat' Saisons is located in the heart of Oxfordshire, in Great Milton, between Chiltern and Cotswolds, eight miles South East of Oxford. If travelling on the M40 from London , take Junction 7.
There are 32 individually interior-designed bedrooms ranging from deluxe rooms at £360 up to 2 Bed Suites at £1250 per night. In each room you will find bathrobes, Bulgari toiletries, fresh flowers, Hi-fi system, fresh fruit, Madeira and mineral water. Fifteen of the rooms were designed by Emily Todhunter, including the Lalique Room along with the Milton Room , Conservatory restaurant, lounges and Champagne Bar. When Raymond Blanc asked Emily Todhunter to design some of Le Manoir 's rooms, her brief was to create an atmosphere that would send a very clear message: enjoy life and celebrate. Emily Todhunter needed to create rooms with a sense of glamour while simultaneously complimenting the subtle style of the cuisine. Following Raymond Blanc's philosophy with food that, “Simplicity is never that simple” Emily Todhunter's designs appear to merely hint at these two ideas but the delicate combination invokes a hidden inspiration to the people. Rooms were not to be too modern or exhausting, but designed for women to incorporate the early excitement of deconstructing art with Art Déco. Emily was influenced by the art of the twenties and thirties and adjusted the palettes according to the requirements. When the dining room was expanded colour was reduced to allow the food to be prominent and elsewhere, humble tones were also used to accommodate elaborate paintings. Emily Todhunter kept to tradition with each room containing antiques and original art. Other briefs were a “frosted” room and “hot” room, which were both fulfilled by an infusion of fitting colours and furniture. Restaurant The modern French menu at the two-Michelin starred, Le Manoir aux Quat' Saisons has been described as ‘a twist of imaginative genius' and the cuisine is undoubtedly the focus of every guest's visit. The two-acre kitchen garden produces 90 types of vegetable and over 70 varieties of herb, which are used in Le Manoir 's kitchen. Monsieur Blanc has been a champion of the organic movement for the last 20 years.
The restaurant is open to non-residents for lunch and dinner seven days a week. The seven-course Menu Gourmand dinner costs £95 per person, and the three course Menu du Jour luncheon costs from £45 per person. A full vegetarian menu has been specially created to offer exceptional quality and choice for all guests. Children of all ages are welcome in the hotel and the restaurant – a special menu is available from £18.00. The Raymond Blanc Scholarship In its tenth year, the Raymond Blanc Scholarship encourages anyone with a passion for food and has dreamt of becoming a chef. It offers a once in a lifetime opportunity to completely change the course of their future and is only open to those over the age of 25 years old. The two-year scholarship programme includes intensive training and working in the 2-Michelin starred kitchens at Le Manoir as well as a management and business training programme. Private Dining The Milton Room , designed by Emily Todhunter, accommodates up to 50 people for special occasions such as weddings, special birthdays, corporate entertaining and meetings.
Raymond Blanc's renowned cookery school offers a choice of specialist one and two-day courses in areas such as seafood, vegetarian, nutrition, ‘the perfect dinner party', Fusion cooking as well as a Christmas Dinner Party. Alternatively guests can attend a week course, covering the full variety of subjects. Courses cost from £550 per person. In the summer of 2003 Raymond Blanc launched ‘La Petite Ecole de Cuisine' – a fun new cookery course just for children aged between 7 and 16 years old. La Petite Ecole de Cuisine is priced at £825.00 based on overnight accommodation for two adults and one child sharing a room and includes a three course dinner and French breakfast for three, full tuition, ingredients and refreshments for one child. Each student will take home their own chef's whites, a signed copy of Raymond Blanc's book "Foolproof French Cookery" and most importantly, their course certificate. The price for a second child joining is £175.00. Le Manoir aux Quat' Saisons Tel No: 01844 278881 |
