ORDER NOW

Learn to cook my delicious recipes at home

Experiences

A range of experiences curated by myself and my team

THE LOST ORCHARD

A beautiful book I hope you will love

About Raymond

Find out more about me and my wonderful 'Team RB'

An Update from Le Manoir

Dear Guests, Dear Friends

For over four decades, Le Manoir aux Quat’Saisons, A Belmond Hotel has been more than just a hotel; it’s been the canvas of my life’s work. Every detail embodies my vision; creating a sanctuary where dreams become reality, thanks to the dedication of an extraordinary team.

As I move into the role of Founder and Lifetime Ambassador, my heart is full of gratitude and pride for all that we have achieved.

To meet the needs of the future while staying true to our values, Le Manoir is embarking on a transformative redevelopment. This isn’t simply a renovation; it’s a reinvestment in excellence and sustainability for a future for Le Manoir to thrive for another 40 years.

Closing our doors, even temporarily, is indeed emotional—but it’s a necessary pause, so that we can offer something even more meaningful and beautiful upon our reopening. Le Manoir has and always will evolve with love and purpose.

I am truly excited for what lies ahead and preparing the new Manoir to welcome you again. Niall Kingston (GM), the team and I would like to thank you for having supported us for so long and for being part of our incredible journey.

RB x

Bonjour!

The hot days have brought back childhood memories of summer camp in a picturesque spot high up in the Jura mountains. My brothers, Gérard and Michel, and I would say au revoir to Maman Blanc and, with other children from the village, we’d head off to the camp. It was in the middle of huge forests of towering pine trees and was our home for a month every summer.

With rivers, streams, exciting waterfalls and freezing cold rock pools, this was a place of goose pimples, fun, adventure, not much sleep and lots of laughter.
(The pines, I must add, are used to smoke the region’s legendary Morteau sausage and ham, and provide the casing for the Mont d’Or cheese, courtesy of milk from the Montbéliard cows).

It was also at this camp – in the streams beneath dappled sunlight – that Gérard tried to teach me the art of catching trout by hand. We had to find them first, and that took at least an hour. He’d gently tickle the fish on the tail and move slowly up the body to quickly grab the fish and pull it from the water. Gérard was masterful. Moi? I could spot them and tickle them, but then they’d dart
away. They must have sensed I was a budding chef!

Searching for the ideal birthday present? Simply Raymond is a collection of my favourite home-cooked recipes. These are dishes that mean the most to me and bring back wonderful memories of family and friends. This is cooking from my heart and my home, with perfect quick-and-easy dishes for your weekly repertoire, and others for special occasions.

I have some fabulous recipes for you in these summer months.

Vegetables are gloriously colourful, salads are perfect, and berries are all shades of red, pink and purple. A few of the recipes take me back to my childhood in Franche-Comté. I’m thinking, for instance, of Comté cheese and chard tart, as well as the great cherry clafoutis. And if I close my eyes, I can see Maman at the stove, stirring her pistou soup; you’ll find my recipe here, too.

Meanwhile, red fruit soup – it’s berries steeped in wine – is a dessert that I first served way back in the late 1970s, at my little restaurant, Les Quat’Saisons. It’s easy and fun to make. Pea risotto – gorgeous, vibrant – is a wonderful al fresco lunch or dinner.

Or are you searching for Sunday lunch inspiration? Please try slow-cooked pork belly in Asian marinade. I wish you huge happiness in the kitchen and at the table…

Bon Appétit!