Le Manoir aux Quat'Saisons, located in Great Milton, Oxford, 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 aux Quat'Saisons 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.