A glorious illustrated journey through the year at Raymond Blanc’s legendary Le Manoir aux Quat’Saisons, to coincide with its thirtieth anniversary.
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 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.
