This month, Food and Drinks contributor Vic Grier was lucky enough to be invited along to Raymond Blanc's Le Manoir aux Quat'Saisons to enjoy the cookery school. Here's what happened...
After a blissful evening enjoying the seven course tasting menu at Le Manoir (with accompanying wine flight) and a serene nights sleep in the property's Blanc de Blanc suite I was ready for a day on celebrity chef Raymond Blanc's 'Blanc Vite' cookery course.
Mid-omelette, the man himself swoops into the airy kitchens to regail the class with stories of his youth in the trade and the time he lost two teeth and was knocked out with a frying pan (don't ask). He told us that he had once mistakenly visited a nudest colony and all he could think about was the perfect variety of soft floury potato used in the the french classic Bouillabaisse.
Raymond with his unsurpassed passion and charming french accent always has 'one more story' for you but finally we got him onto the subject of healthy living, 'I have been a champion of the organic movement for over 20 years and believe flavour alone would be a reason to buy organic food, quite apart from its freedom from additives. "Organic Garden" doesn't really begin to describe this two-acre expanse that includes 90 types of vegetables and over 70 varieties of herbs used in the Manoir's kitchen.' Raymond has always had a love of fresh produce which led to him recently releasing his book, Kew on a Plate. He says, 'The kitchen brigade and I work closely with my team of gardeners at Le Manoir to ensure that we plant and grow the best varieties of vegetables and herbs for Le Manoir menu.'
Raymond Blanc's Top Three Tips For Eating Healthy:
There are a selection of courses available at the Raymond Blanc Cookery School. For details visit Le Manoir aux Quat'Saisons.
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