Elegant dishes: Raymond Blanc outside Le Manoir aux Quat’Saison
(Picture: Paul Wilkinson)Thirty-eight year ago, when Raymond Blanc opened Le Manoir aux Quat’Saison, the restaurant was swiftly awarded two Michelin stars. This is a distinction in itself; to hold onto them to this day is perhaps even more impressive. The stars seem relevant, as so many chefs trained here go on to win them elsewhere for themselves too: say, Michael Caines, Marco Pierre White, Heston Blumenthal.
There is a subtle irony to this; while Blanc trained them all — and dozens more besides — the other person he trained was himself. Being entirely self-taught is a rare thing in restaurants. Rich Stein is another; Ben Chapman of Kiln too.
