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Raymond Blanc on the exciting French city he can’t wait to visit
Raymond Blanc grew up surrounded by food. “I should have been a chef from the age of three really,” he exclaims. “My parents were extraordinary cooks.”
MEET RAYMOND BLANC THIS OCTOBER
The Frenchman, whose restaurant at Le Manoir aux Quat’ Saisons in Oxfordshire has two Michelin stars, fondly remembers the family’s enormous garden, wrapped around the farmhouse that his grandfather built.
“The produce we grew in the garden would feed our whole family for about nine months of the year or more,” he says. “That’s why I have a deep knowledge of the seasonality of food — the table was really the heart of the house.”
Raymond’s passion for the cuisine of his home country is palpable. When he opened his first restaurant, Les Quat’ Saisons, in a row of shops in Summertown, Oxford, he kitted it out with cheap red and white tablecloths and prints of Paris on the wall. “I put a cockerel outside the door with red, white, and blue feathers, so anyone could guess that it was a French restaurant!”
Raymond had never run his own kitchen before and despite this one being tiny, along with his lack of professional training, the restaurant was awarded a Michelin star within a year.
Raymond with guests dining at Le Manoir
For gourmands who know and respect Raymond’s style of cooking, or would like to experience it for the first time, Good Housekeeping has an exclusive river cruise with the legendary chef in France this October. Guests will witness Raymond’s enthusiasm for French cuisine first-hand on the trip around Bordeaux, where you will spend time with Raymond as you explore the beautiful region.
Foodies who have never visited Bordeaux before are in for a treat, as it will be Raymond’s first time exploring the city, too.
“Bordeaux is arguably one of the greatest cities in France, but I have to confess I’ve not visited yet. This trip is so exciting for me; the stunning architecture and the chance to discover great food and wine is really appealing.”
During the exclusive culinary exploration, Raymond will host an interactive cooking demonstration to show you some of his favourite dishes, while answering your questions and telling you about his journey to success.
Raymond’s interest in cooking started when he saw someone flambéing in the window of a fancy restaurant in his home city of Besançon, near the Swiss border.
“I fell in love with the magic,” he says. “It was in that moment I decided I wanted to be a chef.”
The next day, he went to see the restaurant owner to try and get a job. “I spoke to him for about an hour and told him I would be one of the greatest chefs in the world.”
Perhaps not yet fully persuaded, the owner gave him a job as a cleaner. Raymond explains: “I made it my mission to be the best cleaner they had ever had, I would clean the beautiful 18th-century mirrors until they sparkled.”
After being promoted to dishwasher and then to waiter, he was then able to put his instincts for cooking to use.
“I would suggest things to the head chef, like adding a bit of sauvignon to lighten a sauce or adding a bit of smoked paprika,” he says. This didn’t go down well.
“One day he raised a saucepan and smashed it with full force into my face. I was in hospital with a broken jaw.”
He was dispatched to England, where his boss set him up with a job at an Oxfordshire restaurant. England is where Raymond’s career really flourished. He now has an honorary OBE for helping to raise awareness of the importance of healthy food, a number of TV credits, and of course, his two Michelin stars and a cascade of other awards for the food at Le Manoir.
Le Manoir aux Quat’ Saisons
Raymond, or RB as he is affectionally known by those around him, plans to introduce a vineyard at Le Manoir. It will be organically grown and involve the work of two top scientists, two top vignerons, an agronomist and a root stock specialist.
For those wondering what a chef could know about producing wine, Raymond has first-hand experience and says that his parents had their own wine cellar and distillery when he was growing up.
“I remember I used to have to help press the grapes. One day I could smell something lovely coming from the cellar so I walked down the steps and opened the doors. I saw the hundreds of bottles that were being preserved and the smell was so strong I got drunk off the fumes in about two seconds. I was only five!”
He speaks excitedly about discovering Bordeaux’s fine wines this October and adds: “I am partial to Burgundy and some new world wines but I have to say the clarets are extraordinary and are becoming more and more organic and biodynamic.”
While in Bordeaux, guests will get to taste fresh oysters plucked straight from the waters of nearby Arcachon Bay, while Raymond shares his favourite accompanying sauces. It’s set to be a foodie holiday to remember.
You can hear more about Raymond’s life and career when you meet the chef himself on Good Housekeeping’s cruise around Bordeaux in October 2023. Visit our holiday website for more details about the trip and how to book.
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