Quintessentially FT Weekend with Raymond Blanc at Le Manoir
Raymond says: "Once again I am delighted to be working with Quintessentially and the Financial Times to create unique and intimate culinary experiences. The small group size ensures I can spend time with all of my guests and share my passion, knowledge and beliefs with you throughout the weekend. The culinary journey begins as I welcome you to my home “ Le Manoir aux Quat’Saisons” on the Friday evening.
Our Senior Gardener will show you around our exquisite gardens and explain how we use the seasonal produce in our two Michelin starred kitchen. In the Raymond Blanc Cookery School you can gain an insight into my philosophy of cuisine and technique. Learn the secrets of creating the finest food and the reasons behind those secrets. My chefs and I will teach you some cooking techniques and wonderful dishes you can re-create for your friends and family.
I have specially selected the menus for the weekend using the very best seasonal ingredients sourced when possible from my own garden.
I am delighted to share with you that we will also be joining the award winning chef Shaun Dickens at his fabulous restaurant The Boathouse in Henley-on-Thames for lunch on Saturday. Shaun trained at some of the finest restaurants in the world including spending 3 years training under me at Le Manoir! The restaurant is lovely. They have created a fantastic terrace right on the Thames, so you can sit and eat wonderful food, and watch the boats and the swans go by.
Of course, there will also be lots of other surprises for you throughout the course of the weekend to make it extra special. This weekend is destined to be a gastronomic adventure.
I hope you can join me and I look forward to raising a glass or two with you over the weekend."
For more information and to book one of the very limited places for this weekend, please visit the Quintessentially weekend website: