![]() The best dish, according to Raymond, is the ‘one that’s in season’. With spectacular photography of the exquisite dishes, inviting rooms and the prized gardens, as well as beautiful and witty illustrations, the fairy tale of Le Manoir has been brought charmingly to life. But it is food that is at the heart of Le Manoir, and here you will find the recipes for its most celebrated dishes, which range from those that can be recreated at home - such as Soupe au pistou and Soufflé de rhubarbe - to the sensational creations - including Thème sur la tomate and Cassolette d'abricot - which have earned the restaurant its status as one of the world's legendary gastronomic destinations. This book is Raymond's personal tour of Le Manoir through the seasons the ultimate host, he lovingly reveals the stories behind the incredible rooms and gardens that guests travel the world over to experience. It is also the only country house hotel in Britain to have held two Michelin stars for more than three decades. Set in the rolling Oxfordshire hills, Le Manoir is a bastion of haute cuisine and a beacon of l'art de vivre. Le Manoir aux Quat’Saisons: The Story of a Modern ClassicĪ personal tour of Raymond Blanc's legendary restaurant-hotel through the four seasons, with 120 recipes from his celebrated kitchens. ![]() His stories and memories are a delight as he rejoices in the ‘lost orchard’ that he has created in a little corner of the Oxfordshire countryside. Lacing the whole book together is Raymond’s infectious enthusiasm and passion for his beloved orchard and the precious fruit that lies within. The Lost Orchard is a love letter to each of these varieties, complete with beautiful illustrations, fascinating information and historical anecdotes, along with a selection of recipes showcasing the best ways of cooking with the fruit. A further 600 heritage fruit trees have been added from Raymond's home in the Franche-Comté region of France. Yielding about 60 tonnes of fruit for his kitchen each year, it is full of ancient and forgotten varieties of British apples and pears, along with quince, medlars, apricots, nectarines, peaches, plums, damsons and cherries. Over the past seven years, Raymond Blanc has planted an orchard of 2,500 trees in the grounds of his hotel-restaurant Belmond Le Manoir aux Quat'Saisons in Oxfordshire. * Cod Cassoulet with Chorizo and Mixed Beans It is also a testament to the great pleasure derived from stepping into a kitchen, simply to cook simply for others. This book is a heartfelt tribute to her, created with passion and thoughtfulness. Shortly before Raymond finished writing it, his mother sadly passed away. There is also a profound poignancy to this book. This is cooking from the heart, and here you'll find must-make dishes to add to your weekly repertoire, as well as others for special occasions. ![]() It is a collection of his favourite home-cooked recipes - the dishes that mean the most to him the ones that connect family and friends, and dishes that took him on stove-side travels to other parts of the world.ĭish by dish, Simply Raymond presents an irresistible feast. They required ingredients that were easily-available and needed only basic kitchen equipment. ![]() He focused on recipes that were neither a challenge nor fussy. ![]() He opted for the simple dishes that evoked the happy memories, provided the connection to those he could not be with. At home, and isolated from his family - as well as his army of chefs at the world-renowned two-star Michelin restaurant Le Manoir aux Quat'Saisons and his Brasserie Blanc restaurants - Raymond cooked and cooked. Suddenly everything changed, and Raymond, like the rest of the world, struggled to find a way through lockdown. His long-held plan to write a simple cookbook - inspired by his mother, Maman Blanc - began months before the Covid pandemic hit. 'Of the many cookery books that I have written, this one has the most extraordinary story,' says Raymond Blanc. ![]()
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