Since Le Manoir Aux Quatre’Saisons was awarded two Michelin stars for the first time in 1985, chef patronhas become an unstoppable culinary force. Remarkably, year after year his ‘baby’ has held on to this accolade for three decades, although this continuous recognition comes as no surprise to those who have tasted the passion and commitment that goes with every dish. The flavours, textures, colours and flair are constant reminders of what world-class cuisine is all about.
Find out about the otherdinner des chefs that Raymond will be hosting in celebration of the 30 year anniversary here.
Warm salad of native lobster, cardamom, lime and mango vinaigrette with a curried mayonnaise
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Terrine of duck liver, madeira jelly, truffled green bean salad
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Free-range hen’s eggs, watercress puree, Jabugo ham and toasted hazlenuts
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Cornish salt cod, crab, chorizo, samphire, tarragon and lemon puree
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Pyrenean lamb, white asparagus and morels
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Exotic fruit raviole with kaffir lime and coconut jus
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Chocolate orange confit mousse and orange sorbet
Raymond Blanc
Michael Caines
Michael Caines has revealed plans for his own multimillion-pound country house hotel. Exeter-born Caines, together with a consortium of investors, has exchanged contracts for the purchase of 28 acres Courtlands in Lympstone.“I am very excited. This is the earliest phase in the realisation of a long-standing dream. Therenovationof Courtlands into a luxury country house hotel and restaurant in a fabulous East Devon setting on the Exe estuary will enable me most fully to express my vision of hospitality in all its aspects. My passion for food and wine is at the heart of everything we will be working to achieve, with the intention to cook at the very highest standard and to achieve two Michelin stars here — with the aspiration to gain a third.The 60-cover restaurant will feature my signature, award-winning modern European cuisine that champions the fabulous produce of East Devon, the wider county of Devon and the South West.
