Le Manoir aux Quat'Saisons is one of the finest hotel-restaurants in the
world. This is a chance to step within the walls for legendary chef
Raymond Blanc's personal tour, season by season. He reveals how every
element of the place--from the Japanese garden to the Citronelle
bedroom--was brought to life, and leads you into the kitchen to show you
the culinary secrets of this double Michelin-starred restaurant.
The book features 120 of Le Manoir's most celebrated dishes, including
ricotta agnolotti, venison grand veneur, blood orange carpaccio, and
apple tart Maman Blanc. Lavishly illustrated with full-color
photography--of the gardens, rooms, and recipes--and specially
commissioned artwork that wittily captures the magical quality of an
extraordinary place, this book will allow you to bring Le Manoir into
your own home.
Le Manoir is available in two formats: a luxury clothbound special
edition in a slipcase, and a smaller standard edition that will be
equally at home in the kitchen and on the coffee table.