2 Michelin Star Chefs: Raymond Blanc OBE, chef patron, Le Manoir aux Quat’Saisons

The  Staff Canteen

The Staff Canteen

Editor 16th October 2017

Raymond Blanc is chef patron of the two Michelin starred Le Manoir aux Quat’Saisons.

Born near Besanson, France, Raymond was inspired by the local terroir. However, his main inspiration was Maman Blanc, his mother, who used fresh and local ingredients and seasonal produce to create meals for the family.

Le Manoir aux Quat’Saisons

Le Manoir 1

Church Rd, Great Milton, Oxford OX44 7PD

Executive Head Chef:
Gary Jones

Lukas Hyner

Opening Times:
Monday- Sunday
Breakfast: 7:30am to 10:00am
Lunch: 11:45am to 2:15pm
Dinner: 6:30pm to 9:30pm

Contact Info:
Belmond Le Manoir Website

Belmond Le Manoir Facebook 

Belmond Le Manoir Twitter: @lemanoir

Belmond Le Manoir Instagram: @belmondlemanoir

Telephone: 01844 278 881

Email: [email protected]

His Early Career

Raymond originally was training as a waiter at the Michelin starred Le Palais de la Biere, though was fired for offering the head chef advice on how to cook. His manager knew of a job in England, and in the summer of 1972, Raymond arrived in Oxfordshire to work as a waiter at the Rose Revived restaurant. He then moved on to work under chef patron Andre Chavagnon in Oxford’s La Sorbonne.

Raymond Blanc, Gary Jones and Benoit Blin
Raymond Blanc, Gary Jones and Benoit Blin

In 1977, Blanc and his family opened Les Quat’ Saisons in Summertown, Oxford. It quickly became successful, and Raymond won “Egon Ronay Restaurant of the Year”, along with two Michelin stars and other awards. After his success with Les Quat Saisons, Raymond decided to open La Maison Blanc in 1981.

This was a chain of patisseries and boulangeries containing cafes. Branches of Maison Blanc still exist across the countries including many in London. You can purchase Maison Blanc cakes in Waitrose.

Raymond’s Vision

Raymond still wasn’t satisfied, and had a vision of a hotel and restaurant. In 1983, he made his vision come to life. Purchasing a manor house in Great Milton, Oxfordshire, Raymond opened Le Manoir aux Quat’ Saisons. Now double Michelin starred, with an outstanding score of 19/20 by the French guide Gault Millau, as well as five AA Rosettes, Le Manoir aux Quat’ Saisons was an incredible success.

This was not the end of the journey for Raymond. In 1991, he decided to open the Raymond Blanc Cookery School, where he allows food enthusiasts to learn how to cook in Le Manoir aux Quat’ Saisons.

Raymond decided to open smaller restaurants, Le Petit Blanc, in 1996. The first of the chain opened in Oxford with the aim to bring the French philosophy of “good food being central to good living” to the UK. He wanted to create food that could be enjoyed by everyone.

What the guides say...


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AA Restaurant Guide

five rosettes 


le manoir hardens


Raymond was awarded the AA Chef’s Chef Award in 2005. In 2008, Raymond won an honorary OBE due to helping Britain raise awareness of the importance of healthy food, bringing variety to the UK and for the excellence and quality of Le Manoir aux Quat’ Saisons.

In 2013, he won the Légion d'Honneur (Legion of Honour) . This is down to him neutering some of the countries most respected chefs, including Marco Pierre White, Michael Caines, Eric Chavot, Ollie Dabbous and Bruno Loubet. 26 of his students have gone on to win Michelin stars of their own.

Television Career

His career developed onto television, where Blanc had a selection of television series, including The Very Hungry Frenchman, Kitchen Secrets and How To Cook Well. In 2015, the BBC aired his show ‘Kew on a Plate’ along with his book under the same name. He is also a best-selling author with 11 books, all of which share all of his knowledge that is shareable.


1st in Travellers’ Choice Favourite Fine Dining Restaurants UK 2016
4th in Travellers’ Choice Favourite Fine Dining Restaurants Worldwide 2016
Sustainable Restaurant of the Year, National Restaurant Awards 2016.  

Videos with Raymond Blanc:

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The  Staff Canteen

The Staff Canteen

Editor 16th October 2017

2 Michelin Star Chefs: Raymond Blanc OBE, chef patron, Le Manoir aux Quat’Saisons