Raymond Blanc
| Raymond Blanc | |
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Raymond Blanc participating in the 2012 Summer Olympics torch relay
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| Born | 19 November 1949 |
| Website | http://www.manoir.com/ http://www.raymondblanc.com/ |
| Culinary career | |
| Cooking style | French |
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Raymond Blanc OBE (born 19 November 1949) is a French chef born near Besançon, the capital of the Franche-Comté region in eastern France, between Burgundy and the Jura mountains. He grew up in Saône, a village just east of there. He is one of Britain's most respected chefs. Blanc is the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England. The restaurant has two Michelin stars and scored 9/10 in the Good Food Guide. He is entirely self-taught, but has himself taught or employed other chefs including (for a week's probation) Heston Blumenthal,John Burton-Race,Michael Caines,Paul Liebrandt, and Marco Pierre White.
While his two sisters were taught to cook by the influential Maman Blanc, his father taught Blanc and his two brothers to work in the kitchen garden. His father gave him a colander and foraging map for his 10th birthday, and what he collected his mother taught him to cook.
Training as a waiter, Blanc worked at the Michelin-starred Le Palais de la Bière in Besançon. In 1972 he was fired for upsetting the head chef (Blanc had offered him advice on how to cook); however, the manager knew of a job in England.
Not speaking English well enough to survive without a notepad, he was dispatched to The Rose Revived in Newbridge, Oxfordshire, arriving three days after landing at Dover in his Renault 5 Gordini. Blanc married the owner's daughter Jenny, and the couple had two sons.
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