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Informationen zum Autor Born in Besançon, France in 1949, Raymond Blanc is one of the finest chefs in the world. Raymond arrived in England in 1972 to work as a waiter at the Rose Revived restaurant near Witney. When the chef became ill, he took over and two years later, the restaurant gained entry into the Michelin Guide. At the age of 28, Raymond Blanc opened his first restaurant, 'Les Quat' Saisons' in Oxford. After just one year, the restaurant was named Egon Ronay Restaurant of the Year. A host of other accolades including Michelin Stars and Pestle & Mortar awards followed. In 1984 he fulfilled a personal vision, creating an hotel and restaurant in harmony when he opened Le Manoir aux Quat' Saisons in Great Milton, Oxford. Le Manoir is the only country house hotel in the UK which has achieved two Michelin Stars for a total of 25 years. In 1991, Raymond Blanc established The Raymond Blanc Cookery School, welcoming both enthusiastic amateurs and professional cooks. Klappentext Raymond Blanc knows more about food than pretty much anyone else. Woven around stories from his years at the sharp end of the food business are his thoughts about where food is going and a passionate appeal for sustainable cuisine. Zusammenfassung Raymond Blanc knows more about food than pretty much anyone else. Woven around stories from his years at the sharp end of the food business are his thoughts about where food is going and a passionate appeal for sustainable cuisine.
