Chef’s Recipe: Rhubarb Soufflé by Raymond Blanc

A sublime soufflé a la rhurbarbe that melts in the mouth from world-renowned French superchef, Raymond Blanc OBE. Here he shows you how to combine the vegetable of the season, rhurbarb, with subtle light texture of a soufflé. Serves: 4 Ingredients: To line the soufflé moulds: 20g Unsalted butter, softened 50g Caster sugar For the…

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Chef’s Recipe : Fish Pie by Raymond Blanc

In celebration of National Seafood Week (4th – 11th October 2019) we bring you the ultimate British Classic of ‘Fish Pie’.  But this dish has been given a little added ‘je ne sais quoi’ by one of the world’s most celebrated chefs, Raymond Blanc. You can be as creative as you like with this dish…

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Chefs Recipe and Cookery School Offer: Watercress Soup by Raymond Blanc, Le Manoir aux Quat’Saisons

A feast for the senses awaits at Belmond Le Manoir aux Quat’Saisons.  The vision of Chef Raymond Blanc this exquisite venue offers restaurant, rooms and a cookery school. The cookery school courses are suitable for experience of all levels. From half day introductions, to residential programmes, dinner party masterclasses to children’s courses, there is something…

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