Tuesday 6 September, 19.00 .00.30
In partnership with Belmond Le Manoir aux Quat'Saisons
Sponsored by Pernod Ricard UK, Renault UK and The Crus Classés de Graves
Champagne partner: Maison Perrier Jouët
Cost: £120+VAT per participant
For further information, please contact Chloé Hovakimian at 0207 092 6617.
Join us for a unique dining experience
Described as “a twist of imaginative genius”, Raymond Blanc’s dishes utilise the freshest, best quality ingredients. The two-acre kitchen garden produces 90 types of vegetable and 70 varieties of herb.The hotel’s wine cellar is home to around 1,000 different wines from around the world. Around 60% are of French provenance.
Join us on September 6th to discover Raymond Blanc OBE’s culinary talents and be part of a ”unique dining experience” while networking with business contacts from a wide range of Member Companies.
About Raymond Blanc OBE and Belmond Le Manoir aux Quat'Saisons
Born in Besançon, France, in 1949, Raymond Blanc OBE is acknowledged as one of the finest chefs in the world, though he has never had any formally training. He is also a philanthropist, is involved in the arts and, most of all, he loves to pass on his knowledge. Blanc's BBC programmes have made him the best-known French chef in his adopted country, and despite being a good French Republican he is one of only three such chefs to have been honoured with the Order of the British Empire. He has even acquired a British sense of humour.
Blanc opened his first UK restaurant at the age of 28, Les Quat'Saisons in history-rich Oxford, and within three years the restaurant had acquired 2 Michelin Star status and 19 out of 20 at the Gault et Millau Guide.
In 1984 he fulfilled a personal vision, to create a hotel and restaurant in harmony with its wonderful natural setting where his guests would find perfection in food, comfort, service and welcome: Belmond Le Manoir aux Quat' Saisons, in verdant Oxfordshire is now synonymous with all that is finest in dining and hospitality. Le Manoir is the only hotel restaurant to have achieved and maintained two Michelin Status for 30 years - It is now a modern classic.A natural teacher who relishes passing on his knowledge, Blanc has trained 29 Michelin star chefs in Great Britain. Blanc is a Frenchmen who has exported his own French culture and art de vivre to his adopted country and Le Manoir, and Brasserie Blanc and Maison Blanc are clear examples of this. One commentator says: "Le Manoir has the ambience of a fairy tale, rich in comfort, charm and soul and the food is to die for." Outside there is not one garden but 7 out there, all inspired by his travels and the people he has met, including a French potager, an expression of what gastronomy should be, and celebrating the extraordinary food and tradition of generosity which Raymond Blanc is.
Raymond Blanc and his team look forward to welcoming and to meeting you at Le Manoir aux Quat'Saisons
Located on the southern outskirts of the city of Bordeaux, in the Pessac-Léognan appellation, the Graves region takes its name from its stony terroir
The sixteen estates, classified in 1953,have the unusual distinction of producing both red and white wines.
Recognised for their superior quality as far back as the 17th century, the grands crus Classés of the Graves were the first great wines of Bordeaux. These estates are proud to perpetuate a centuries-old tradition.
The House of Martell have crafted fine cognacs since 1715, whilst pushing boundaries to create new experiences.
The latest challenge - inviting Pierre Hermé, the World's Best Pastry Chef, to combine the unique savoir-faire of the two Maisons, results in an exclusive taste experience via the pairing of Martell Cognacs with made-to-measure macarons.
Heir to four generations of Alsatian bakery and pastry-making tradition, Pierre Hermé began his career at the age of 14 as an apprentice to Gaston Lenôtre.
Famous in France, Japan and the United States, the man that Vogue called "the Picasso of Pastry" revolutionized pastry-making with regard to taste and modernity. With "pleasure as his only guide", Pierre Hermé has invented a totally original world of tastes, sensations and pleasures. With his original approach to the profession of pastry chef, he revolutionizes even the most firmly entrenched traditions. For example, he prefers discreet pastry decors and "uses sugar like salt, in other words, as a seasoning to heighten other shades of flavour." Refusing to sit on his laurels, he is always revising his own work, exploring new taste territories andrevisiting his own recipes.
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