Le Manoir Ecole de Cuisine

A lesson with French chef Raymond Blanc

 

Beth and Eric enjoyed their prize for winning Country Life Magazine's Best British Butcher in August when they went to Raymond Blanc's famous 'Le Manoir aux Quat'Saisons in Great Milton, Oxfordshire.

We arrived on a sunny Sunday afternoon and after being shown to the Vettriano Room enjoyed looking at the gardens which alone are worth visiting - not least the famous vegetable and herb gardens.

We then enjoyed the seven course menu Gourmand which began with the most amazing tomato essence followed by foie gras, courgette mousse, salmon steak, pigeon breast and finally hot chocolate fondant with pistachio ice cream.

On Monday morning after a light breakfast of Le Manoir's breads, pastries and preserves we donned our chefs jackets and joined Raymond in his Ecole de Cuisine, we had a long chat about his philosophy of food over more coffee and croissants before being introduced to Stephen Bulmer the new head of the Ecole de Cuisine. During the day we made pasta with wild mushroom stuffing, salmon tartare, twice baked cheese souffle , foie gras with rosti, Le Manoir vegetable potage, a most amazing salad and finally the secret of the tomato essence which we had so enjoyed at dinner.

A wonderful weekend ended with discussion over Earl Grey tea & lemon cake & the presentation of our certificates.

You can see something of the beautiful Le Manoir on www.manoir.com