Le Manoir aux Quat'Saisons, located in Great Milton, Oxford, is one of the finest hotel-restaurants in the world. This is a chance to step within the walls for legendary chef Raymond Blanc's personal tour, season by season. He reveals how every element of the placefrom the Japanese garden to the Citronelle bedroomwas brought to life, and leads you into the kitchen to show you the culinary secrets of this double Michelin-starred restaurant.
The book features 120 of Le Manoir's most celebrated dishes, including ricotta agnolotti, venison grand veneur, blood orange carpaccio, and apple tart Maman Blanc. Lavishly illustrated with full-color photographyof the gardens, rooms and recipesand specially commissioned artwork that wittily captures the magical quality of an extraordinary place, this book will allow you to bring Le Manoir into your own home.
Le Manoir aux Quat'Saisons is available in two formats: a luxury clothbound special edition in a slipcase, and a smaller standard edition that will be equally at home in the kitchen and on the coffee table.
|Product dimensions:||9.30(w) x 11.90(h) x 1.80(d)|
About the Author
Totally self-taught, Raymond Blanc is one of Britain's most respected chefs. His hotel-restaurant Le Manoir aux Quat'Saisons in Oxford has been awarded two Michelin stars for the past 26 years, and in 2007 he was awarded an OBE for services to culinary excellence. He is the bestselling author of several books, including Kitchen Secrets.
belmond.com/lemanoir / @lemanoir