Raymond Blanc
Besançon
France
Overview
Raymond Blanc is a remarkable French chef known for his culinary artistry.
Born near Besançon, France, between Burgundy and the Jura mountains, Blanc grew up in Saône. While his sisters learned to cook from their influential mother, Blanc and his brothers worked in the kitchen garden. His culinary education began with a colander and a foraging map, and his mother taught him how to transform his harvest into delicious meals.
After training as a waiter, Blanc worked at the Michelin-starred Le Palais de la Bière in Besançon. In 1972, he moved to England, not speaking English fluently but armed with determination. He landed at The Rose Revived in Oxfordshire, where he married the owner’s daughter, Jenny. Together, they had two sons.
In 1977, Blanc opened Les Quat’ Saisons in Oxford. Despite the initial challenges, the restaurant became an overnight success, winning awards and accolades. Blanc’s talent and dedication earned him two Michelin stars.
In 1981, he launched La Maison Blanc, a chain of boulangeries and pâtisseries with cafés. Maison Blanc cakes were even available nationwide in Waitrose supermarkets. The chain closed in 2017.
In 1983, Blanc purchased a manor house in Great Milton, Oxfordshire, where he opened Le Manoir aux Quat’ Saisons. This country house hotel and double Michelin-starred restaurant received acclaim and five AA stars. It remains one of the ultimate gastronomic destinations in the country.
Raymond Blanc’s influence on gastronomy extends far beyond his self-taught journey. His commitment to excellence and sustainability has left an indelible mark on the culinary world.
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Born near Besançon, France, between Burgundy and the Jura mountains, Blanc grew up in Saône. While his sisters learned to cook from their influential mother, Blanc and his brothers worked in the kitchen garden. His culinary education began with a colander and a foraging map, and his mother taught him how to transform his harvest into delicious meals.
After training as a waiter, Blanc worked at the Michelin-starred Le Palais de la Bière in Besançon. In 1972, he moved to England, not speaking English fluently but armed with determination. He landed at The Rose Revived in Oxfordshire, where he married the owner’s daughter, Jenny. Together, they had two sons.
In 1977, Blanc opened Les Quat’ Saisons in Oxford. Despite the initial challenges, the restaurant became an overnight success, winning awards and accolades. Blanc’s talent and dedication earned him two Michelin stars.
In 1981, he launched La Maison Blanc, a chain of boulangeries and pâtisseries with cafés. Maison Blanc cakes were even available nationwide in Waitrose supermarkets. The chain closed in 2017.
In 1983, Blanc purchased a manor house in Great Milton, Oxfordshire, where he opened Le Manoir aux Quat’ Saisons. This country house hotel and double Michelin-starred restaurant received acclaim and five AA stars. It remains one of the ultimate gastronomic destinations in the country.
Raymond Blanc’s influence on gastronomy extends far beyond his self-taught journey. His commitment to excellence and sustainability has left an indelible mark on the culinary world.
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