Skip to main content

Information about our use of cookies

Our website uses cookies to distinguish you from other users and enhance your user experience. They also help us improve our site. By continuing to browse the site, you are agreeing to our use of cookies.

Learn more OK, I agree

Skip

Bonjour!

The summer sun has been kind to us this year but now the children are back to school and we are already starting to see the first signs of autumn.

Early Autumnal mornings are my favourite time to be out walking in the Orchard at Belmond Le Manoir aux Quat’Saisons.  The calm and tranquillity of walking through the rows of trees heavily laden with fruit lets my mind wander over all the dishes I have created with these wonderful fruits over the years.

It’s the perfect tonic for the mind before starting a full day’s work and is the inspiration behind my new book The Lost Orchard, which is out this November. It is filled with lovely little stories of lost heritage varieties from England and my native Franche-Comté, as well as beautiful illustrations and of course some carefully chosen recipes which bring out the very best of the autumn fruit harvest. I do hope you will try some of these at home. The book is available for pre-order now.

But, this time of year is not just about fruit. Mushroom season is upon us as well and harvest time is perfect for starting your home bottling and preserving.

I have hand-picked some delicious autumn recipes for you to make at home for your loved ones. And, don’t forget to tag me in your photos on Instagram.

Bon appétit!

The Lost Orchard is a love letter to 100's of forgotten fruit varieties, complete with beautiful black and white drawings, fascinating information, stories about each fruit and of course delicious recipes. Available to pre-order now.

I have a culinary challenge for you!

Here is the recipe for one of my classics – a dessert called Frozen Autumn Still Life. It is a restaurant-level recipe which takes skill and determination – but the sense of accomplishment will be worth it.

If you’re looking for something a little simpler but just as special, I have also hand-picked my five seasonal star ingredients for this autumn. I’ve created a recipe showcasing each ingredient that I hope you will enjoy cooking for your loved ones at home.

Autumn Still Life dessert by Raymond Blanc

Frozen autumn still life recipe

An autumn still life of mushrooms in a forest. The tops of the ceps are chestnut parfait, the feet are hazelnut meringue, and they sit on a forest floor of chocolate leaves.

My Five Seasonal Stars

Cep

The spring pea

Squid

The spring pea

Chicory

The spring pea

Mushrooms

The spring pea

Apples

The spring pea

The spring pea

What's coming up this autumn?

Here are some of the exciting things coming up in my world - come and join me!

Protégé Dinner at Belmond Le Manoir aux Quat'Saisons

An evening of celebration with some of my finest protégé's.

An Evening with Raymond Blanc at Lord's Dining Club

An evening to honour the age-old pairing of food and cricket.

Special Events at Belmond Le Manoir aux Quat'Saisons

Celebrating 35 years of excellence.

For more videos and clips, check out our channel on

Social Media

Follow Raymond Blanc

What’s happening in my world?