Food & Travel Magazine
August/September 2011 Issue
Alex Mead of Food & Travel magazine visited Le Manoir aux Quat'Saisons and attended the Blanc Vite cookery course at the Raymond Blanc Cookery School. He describes the course and the ‘highlight’ of Raymond popping in to talk to the students.
He describes the importance of seasonal ingredients and their provenance and describing the dishes made, says ‘Every one not only looks and tastes good, but is reassuringly simple to make – once you know how, that is. And now, thanks to Steve, I do.’
To download the article, please click on the link below
Food & Travel Aug-Sept.pdf
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.
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To find out more about The Raymond Blanc Cookery School, click here