Raymond Blanc’s “sustainability” and “farm-to-table” have long been nothing more than cooking buzzwords. Le Manoir Aux Quat’sayons Both concepts have been implemented in a honey horn in Cotswolds, Oxfordshire. Forty years later, the food-focused holiday (now part of Belmond’s portfolio) continues its groundbreaking agricultural and culinary excellence while still in nature.
Blanc is a self-taught chef who won two Michelin stars in 1981 at Les Quat’sayons (his first restaurant). Despite this, he was still not very satisfied. “I crave more things – my guest’s home, where every detail matters,” Raymond Blanc, Chef sponsor Le Manoir Aux Quat’Saisons’ speech tells the observer. “ tAt that moment, I first looked at this estate in the Cotswolds, and I fell in love and saw an opportunity that brought it L’Art de Vivre [the art of living] life. The property consists of 27 acres of gardens, orchards and ancient ponds, making it a canvas for his vision: a retreat to celebrate the best food, nature and comfort.
From the outset, seasonality, foraging and zero waste are part of the holistic approach. Gardening initially complements the food side and continues to develop with it. The restaurant is Le Manoir Aux Quat’sayons, a food force that has earned and retained two Michelin stars for 40 years. The menu celebrates fresh local ingredients. The gardener’s work supports the skill and enthusiasm of the culinary team.
Throughout the hotel, the team cultivated everything from broad beans and zucchini to edible flowers and xylose. Choose vegetables through taste experiments to find the best vegetables for climate, soil type and flavor. “In our heritage gardens, especially we work together Garden Organic Cultivate lost, ancient and forgotten seeds. It is mainly for educational purposes, but some are entered into the kitchen. ” John explained Driscollthe gardener is Le Manoir Aux Quat’Saison. Rouge Crapaudine is one of the oldest cultivated beetroots, and Kew Blue, who climbs French beans, is now a chef’s staple. The orchard has grown the legacy of apples and pears. Most produce turns from the ground into the esophagus in a few hours without losing an ounce of vitality in the back of the truck.
At Le Manoir, gardening is the first step to fine dining. The kitchen skills and dedication are next required, and the chef turns the original product into a work of culinary art. At night, the well-lit restaurant buzzes and diners dig out beautiful seasonal plates. It is a celebration of the purest form of ingredients and has the same thoughts given with creativity and technology.
The seven-course tasting menu (£255 per person) and wine pairing (£135 per person) are the biggest attraction. However, the ordering option (£215 per person) does not boast about art or flavor. When I visited early spring, my culinary experience started with beetroot crockery, continued on to Cornwall lobster tempura and served with pineapple and cherry desserts (I don’t have dairy). Even the most discerning foodies won’t be disappointed. The cozy fire lounge is the perfect place to start the evening with an aperitif or bubbles and gourmet snacks (olives and potato chips) before dinner, or fall off in your pajamas before dinner.
Overnight guests were very happy to raise the freshly baked sourdough and pastry flavors, which were served along with breakfast spreads, including Greek yogurt, berries, local cheeses and omelets made with agricultural-flavored eggs. In the morning, gardeners tour through lavender-framed trails, fertile beds, greenhouses and culinary gardens in orchards. During a March visit, our guide asked several questions about kale spacing, which she was more than happy to answer. People are welcome to take a walk anytime. I spent hours ranking and reading the signs for newly grown spring crops.
In 2017, Le Manoir opened its first horticulture school, which quickly became a respected place for gardening learning. Bringing chefs and cooking curiosity can also sign up for half-day introductory and dinner party masterclasses at the cooking school, or choose to have a tasting through the cellar, followed by champagne and Canapés.
At the end of a pleasant day in the countryside, guests can retire to appreciate the comfort of individually decorated rooms and suites inspired by Blanc’s trip. In one accommodation you may find Lalique Artwork, a separate bathtub and dedicated to Provence. Other spaces are wrapped in jewellery tones and display exposed beams of light. Some have Private terrace and small garden – a reminder that in Le Manoir, nature is the sacred part of the experience.
More than 40 years after opening, Drive the Epicurus envelope to prevail. “We are always looking for ways to innovate and further develop our spirit,” Blank said. Le Manoir brought on site builders in 2020, meaning there is little waste waste. All cooked and raw meat scraps, citrus peels, fruit peels and trimmings are turned into garden fuel.
The groundbreaking property and its two-star restaurant are currently developing a coffee wine made from used coffee grounds that would have been discarded. Bronck also turned his attention to a blank plot, “very suitable for a small vineyard.” At some point in the near future, guests may be able to start an unforgettable meal with a glass of homemade sparkling wine. Although the UK is a major consumer of wine, it does not have a viticulture industry established like France, Italy or Spain. Creating models for local production is the next step towards creating a more sustainable food retreat, and it is no surprise that Blank hopes to be at the forefront.
