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| Blanc opened the first of a chain of smaller restaurants, Le Petit Blanc restaurants in Oxford in June 1996. Blanc's aim with these was to bring the French philosophy of "good food being central to good living" to the ]. His desire was to create and serve food that can be enjoyed by everyone - "from the time conscious business person to those looking for a welcoming family restaurant". | Blanc opened the first of a chain of smaller restaurants, Le Petit Blanc restaurants in Oxford in June 1996. Blanc's aim with these was to bring the French philosophy of "good food being central to good living" to the ]. His desire was to create and serve food that can be enjoyed by everyone - "from the time conscious business person to those looking for a welcoming family restaurant". | ||
| In June 2003, the four Le Petit Blanc Brasseries in ], ], ] and ] became part of the Loch Fyne Restaurant Group portfolio. Since then a fifth restaurant has opened in ], Kent, and another in ]. Blanc maintains a share in the business and continues to be actively involved creating new menus, developing the chef and kitchen teams and participating in the promotion of the restaurants. | In June 2003, the four Le Petit Blanc Brasseries (now known as '''Brasserie Blanc''') in ], ], ] and ] became part of the Loch Fyne Restaurant Group portfolio. Since then a fifth restaurant has opened in ], Kent, and another in ]. Blanc maintains a share in the business and continues to be actively involved creating new menus, developing the chef and kitchen teams and participating in the promotion of the restaurants. | ||
| On 13th January 2007, he appeared on ]. In the Omelette Challenge, he came out last because he took the longest to cook an omelette. However, he was nudged up a few places by ], right above ], as Blanc produced a black truffle out of his pocket and garnished the finished omelette with truffle shavings. | On 13th January 2007, he appeared on ]. In the Omelette Challenge, he came out last because he took the longest to cook an omelette. However, he was nudged up a few places by ], right above ], as Blanc produced a black truffle out of his pocket and garnished the finished omelette with truffle shavings. | ||
Revision as of 10:11, 26 July 2008
| Raymond Blanc | |
|---|---|
| Culinary career | |
| Cooking style | French |
| Rating(s) | |
| Current restaurant(s) | |
| Website | http://www.manoir.com/ |
Raymond Blanc (born November 19, 1949) is a French chef, born in Besançon, France, and now based in the United Kingdom.
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 scores 9/10 in the Good Food Guide.
Blanc opened the first of a chain of smaller restaurants, Le Petit Blanc restaurants in Oxford in June 1996. Blanc's aim with these was to bring the French philosophy of "good food being central to good living" to the United Kingdom. His desire was to create and serve food that can be enjoyed by everyone - "from the time conscious business person to those looking for a welcoming family restaurant".
In June 2003, the four Le Petit Blanc Brasseries (now known as Brasserie Blanc) in Birmingham, Cheltenham, Manchester and Oxford became part of the Loch Fyne Restaurant Group portfolio. Since then a fifth restaurant has opened in Tunbridge Wells, Kent, and another in Winchester. Blanc maintains a share in the business and continues to be actively involved creating new menus, developing the chef and kitchen teams and participating in the promotion of the restaurants.
On 13th January 2007, he appeared on Saturday Kitchen. In the Omelette Challenge, he came out last because he took the longest to cook an omelette. However, he was nudged up a few places by James Martin, right above Ken Hom, as Blanc produced a black truffle out of his pocket and garnished the finished omelette with truffle shavings.
Summer 2007 saw the BBC promo for his new reality TV programme The Restaurant airing on UK television. The promo shows a group of well-dressed diners in a slow-mo food fight, to a Gonzales backing track. The show is being aired as part of the BBC Autumn season
Blanc is the author of several books, including Cooking for Friends and Foolproof French Cookery.
Blanc is one of the patrons of the Children's Food Festival.
His son, Olivier Blanc, works as an assistant director on Talkback Thames' The Bill
External links
- Raymond Blanc official website
- Hub UK biography
- Social Issues Research Centre article on Blanc's war on sugar
- Who´s Who of Chefs information