Raymond Blanc 

The Staff Canteen:
An interview with Raymond Blanc OBE

01 October 2011


Raymond Blanc was interviewed by industry website The Staff Canteen. 

"Le Manoir has trained, developed and nurtured a “Who’s who” of Michelin star chefs, and has touched thousands of other chefs over the last 30-years and more.  Raymond Blanc’s book “Recipes from Le Manoir aux Quat Saisons” is still used by chefs today. A man who’s passion is infectious, he has, with his team, created a true gastronomic “House” famous all around the world – mention the name “Le Manoir” and you’ll hear “Raymond Blanc”.

We wanted to find out what can a chef expect from a career at Le Manoir with Mr Blanc and his team, and have developed three videos featuring firstly Mr Blanc, then Gary Jones Executive Chef and last, but certainly not least, Mr Benoit Blin Executive Pastry Chef.  But first find out from  Mr Blanc what makes Le Manoir different, and what can chefs expect from a career in those famous kitchens"

To read the interview in full, click on the link below:

http://www.thestaffcanteen.com/featured-chef/raymond-blanc-obe/



Raymond Blanc's new book, Kitchen Secrets, featuring recipes from Kitchen Secrets Series 1 & 2 and many more, was published by Bloomsbury on 14 February and is available to buy online from Amazon, from Le Manoir aux Quat'Saisons, Brasserie Blanc, Maison Blanc, and from online and retail bookstores.


Follow Raymond Blanc on Twitter


Contact Raymond via the Contact page of the website


To find out more about The Raymond Blanc Cookery School, click here