1984 saw the opening of Le Manoir aux Quat’Saisons, combining breathtaking surroundings with gastronomic excellence. The restaurant swiftly earned 2 Michelin Stars, which it has held for a staggering 29 years.
Raymond Blanc and Executive Head Chef, Gary Jones, are passionate about utilising seasonal, organic produce. When sourcing food for the restaurant, they make sure to know everything about its provenance. Rarely can a chef tell you exactly where the milk in your breakfast came from.
With dedicated gardeners, Belmond Le Manoir has cultivated herb beds in which 70 traditional and exotic varieties thrive. A 2 acre vegetable garden produces over 90 types of vegetable. A muchroom garden sprouts around 20 edible species, and an orchard brings in beautiful apples, pears and quinces.
Raymond Blanc champions an ethical approach to cooking and is devoted to energy efficiency and recycling. Belmond Le Manoir is viewed by many in the hotel and restaurant industry as the model to aspire to.
