Manoir aux Quat'Saisons
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| Publisher | Bloomsbury USA |
| ISBN 13 | 9781408816905 |
| ISBN 10 | 1408816903 |
| Author | Raymond Blanc |
| Language | English |
| Book Description | 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 place--from the Japanese garden to the Citronelle bedroom--was 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 photography--of the gardens, rooms and recipes--and 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. |
| About the Author | Raymond Blanc is one of the world's great chefs. Entirely self-taught, his passion for food was sparked at an early age by the terroir of his native Franche-Comté. Le Manoir aux Quat'Saisons, Raymond's finest achievement, is the only country house hotel in Britain to have retained two Michelin stars for more than three decades.Over the years, Raymond has made a number of acclaimed BBC television series and written many books, includingBlanc Mange, Blanc Vite and Kitchen Secrets. In 2008 he was awarded an honorary OBE for his services to culinary excellence, and in 2013 he received the Ordre National de la Légion d'Honneur, the highest decoration in France.belmond.com/lemanoir / @lemanoir |
| Publication Date | 20161129 |
| Number of Pages | 480 |
Manoir aux Quat'Saisons
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