INTRODUCTION RAYMOND BLANC’s SEASONS
integral part of the Raymond Blanc philosophy of too used to having something whenever we want
food. This philosophy is shared with the generals it. I find great pleasure in the seasonal availability
of the brigade, Gary Jones (Executive Chef) and of produce. Looking forward to when we lift the
Benoit Blin (Chef Patissier), who share the vision first new potatoes or pick those succulent green
and pass it on. Between them, Gary and Benoit beans—now that’s something special. Let’s keep
have worked with Raymond for twenty-two years it that way, and reconnect food with our culture.”
and Le Manoir has a management team retention Now, as we come in to the winter season,
of some 80 percent over the last ten years: “and I’m keen to know if Raymond Blanc’s Christmas
that’s the secret of Le Manoir’s success,” says and winter seasonal menus are going to present
Raymond. something innovative, something a bit different...
It is the seasonal aspects of Le Manoir’s menus “Look, in England, France, Germany,
“I’m very much a
that has inspired Raymond Blanc into an ambitious everywhere, people want and expect the same
Frenchman at heart. But
“home grown” enterprise, with a large part of the things at Christmas, and why not? Beautiful,
I’m probably a better
hotel’s extensive grounds having been given over traditional food.”
to the cultivation of choice, organic vegetables, Not turkey, surely?
Frenchman because I’ve
most of which are harvested for the fullest “But turkey can be wonderful! Buy a beautiful
been enriched by the
flavour when they are only half the size of those free-range turkey that has been well cared for,
sold commercially. And following an inspirational prepare it and cook it carefully, and it will be
multicultural approach to
meeting with Richard Edwards of the mushroom superb. Just take the trouble to find a the best
food in England.”
supplier, Humungous Fungus, Raymond and supplier possible.”
Head gardener, Anne Marie, are now developing a And for a special winter dinner?
woodland area where speciality wild mushrooms “Any game birds are perfect at this time. But
can be grown naturally. let’s not forget the perfect roast chicken—or
Farming methods and sustainability are topics a slow roast with autumn/winter vegetables.
close to Raymond Blanc’s heart, and he believes Sensational!”
it’s important to be able to adapt and change our It’s hardly surprising that Raymond Blanc’s
food choices according to season and availability. menus and his food philosophy are hugely
“We are flying produce thousands of miles!” he appealing—seasonal, fresh and bursting with
exclaims. “Strawberries! They have no taste! But flavour, and uniquely creative—then there are the
at last we are seeing the return of some of the aspects of healthy eating, too...
older varieties that have so much flavour. We are “Escoffier, a wonderful chef of a hundred years
10 RAYMOND BLANC’s SEASONS
www.raymondblanc.com
RBS3_WOD 10-12(Re).vp.indd 10 1/12/08 9:42:00 am
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