Winter 2008/9
36
3 Welcome
An introduction from Raymond Blanc, OBE, Chef
Patron.
8 A world of discovery
Raymond talks about his life, and the significance
of the seasons on his culinary dishes and for the
need to develop a vital understanding about the
source of our food, from the roots in the earth to
our kitchens and to our tables.
14 Canapés: The sublime appetizer
Delicious recipes for these miniature marvels
devised by Raymond to give a sense of fun as
these canapés raise the level of expectation for
the main event.
3
24 A winter’s evening dinner party
Raymond’s three-course informal dinner for
friends will be hugely welcome as they enter the
warmth of your kitchen or dining room on a cold
winter’s evening. Informal it may be, but atten-
tion to detail remains at the core of these superb
recipes.
36 A festive Christmas lunch
“At this time of year,” says Raymond, “I think
everyone enjoys a little nostalgia. I know I do. And
why not let those childhood memories inspire our
Christmas menu? The legendary roast goose or
51
turkey, or perhaps a rib of beef!”
51 Wine: an embarrassment of
riches
Raymond Blanc and Olly Smith rendezvous at Le
Manoir to match the best wines to Raymond’s
delicious seasonal menus. Starting with canapés,
we also find an “impeccable” Rioja to comple-
ment the slow-roast lamb dinner and a sump-
tuous oaky Chilean white to delight our palates
and complement our festive Christmas lunch.
58 Brasserie Blanc
Creating the genuine French brasserie experience
is part of Raymond Blanc’s vision. With eight open-
ings throughout England, his recipe for success
is deceptively simple, and is already captivating
guests with affordable, high quality, seasonal
dishes. The latest Brasserie Blanc opening in
Bristol is set in a magnificent Grade 1 listed
eighteenth-century Quaker Meeting House.
4 RAYMOND BLANC’s SEASONS
RBS2_contents.rky.indd 4 1/12/08 9:35:54 am
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