Set in the rolling Oxfordshire hills, Le Manoir aux Quat'Saisons is a bastion of haute cuisine and a beacon of l'art de vivre. The only country house hotel in Britain to have held two Michelin stars for more than three decades, it is the result of an Anglo-French love affair which began in 1982 when a young chef called Raymond Blanc first set eyes on an ancient manor house and decided, there and then, to transform it into the restaurant-hotel of his dreams.
Enter the iron gates and embark on a personal tour of Le Manoir through the four seasons. Discover Raymond's most celebrated dishes as he gently guides you through sumptuous recipes that can be prepared at home - such as Soupe au pistou and Souffl. de rhubarbe - and the extraordinary examples of haute cuisine - including Th.me sur la tomate and Cassolette d'abricot - which have earned the restaurant its status as one of the world's legendary gastronomic destinations.
With spectacular photography of the luxurious rooms and the ravishing gardens, as well as beautiful and witty illustrations, this is a landmark book to covet and cherish.
