New recipes

Simple French Cuisine at Celebrity Chef Raymond Blanc's Brasserie Blanc

Simple French Cuisine at Celebrity Chef Raymond Blanc's Brasserie Blanc

The chef's new restaurant has its own unique feel

“I feel as though we’re on a vintage train in France in the 30s,” my dining companion remarks as we walk into Brasserie Blanc on the South Bank of London. The branch is owned by renowned celebrity Chef Raymond Blanc and is incredibly different to his Le Manoir aux Quat'Saisons—his two Michelin-star restaurant in Oxfordshire.

The Brasserie chain of restaurants is more informal, more relaxed, with the dishes served here simpler than those on offer at his fancy Le Manoir. “I am often asked what a Brasserie Blanc is,” Blanc says on the restaurant’s website. “Well if the Manoir is a delicate waltz then the Brasseries are the Can Can,” he sums up nicely. Blanc’s ethos with the brasseries across London is to create a place for “relaxed enjoyment” where diners can experience “simple, high-quality food that comes as close as possible to the meals that my mother prepared for me at home in Besançon”. So on a cold night in London, my friend and I are excited to try it out.


SIMPLY RAYMOND BLANC

When Raymond Blanc announces a new collection of recipes, foodies everywhere sit up and take notice. In Simply Raymond Blanc, the world-renowned chef distils his passion, vision and creativity into a mouth-watering collection of delicious new recipes right from the heart of his two Michelin starred kitchen.

A personal and revealing series, Raymond Blanc shares the secrets of the food he has loved all his life together with the newest recipes to have caught his expert eye. He shares his passion for fresh produce with a personal tour of his vast gardens and invites some of the most celebrated chefs in the country to share their own creations.

Capped off with a fascinating insight into the shortcuts, tips and &lsquohow to&rsquo hints from the heart of his Oxfordshire kitchen, Simply Raymond Blanc is unmissable food TV.

EPISODE 1: A LITTLE LE MANOIR MAGIC

Join Raymond Blanc and enjoy some Le Manoir Magic, as he rustles up simple yet delicious dishes from the heart of his Oxfordshire kitchen. From a sumptuous Meringue with Blackcurrant Coulis, to a Heritage Salad with beetroot straight from his gardens, there&rsquos something for every palette. Joining Raymond in the kitchen will be Angela Hartnett, who will be cooking Cep Tagliatelle for her old friend.

EPISODE 2: COOKING FOR FRIENDS

What could be nicer than using the freshest and tastiest ingredients and creating something truly delicious for your nearest and dearest? With Cheese Fondue, Celeriac Rémoulade and a delicate but divine Martini on Raymond Blanc&rsquos menu, it&rsquos no wonder that his old friend Nathan Outlaw has also popped round for supper!

EPISODE 3: BRITISH FOOD REVOLUTION

Raymond Blanc has made his home in the heart of the English countryside, and over the last four decades has seen the British Food scene transformed. Blanc is celebrating this with an ingenious pea soup, a taste bud-tantalising stuffed pepper, and a new take on that old British classic, brown sauce. Raymond also gets to put his feet up as Paul Ainsworth presents an alternative cheese board.

EPISODE 4: FRENCH CLASSICS, WITH A TWIST

French cuisine is the heart of Raymond Blanc&rsquos repertoire, and his French classics have been on the menu at Le Manoir since the beginning. From his Oxfordshire kitchen, he shares his favourite French Classics, with a twist. From his Maman Blanc&rsquos Steak and Red Wine Jus, to a heritage salad with tomatoes and mozzarella straight from his gardens. Jean-Christophe Novelli surprises Raymond with a visit and cooks him a delicious Mouclade des Boucholeurs.

EPISODE 5: MAMAN BLANC

Raymond Blanc pays culinary homage to his Maman Blanc by sharing nostalgic dishes from his childhood - Vegetable Soup Three Ways, and a special Assiette of Salads made with produce fresh from his gardens, a beautiful culinary centrepiece for any occasion. Nathan Outlaw visits and treats Raymond to his childhood favourite, Fish and Chips with Mushy Peas and Tartare Sauce.

EPISODE 6: HERBS & SPICES

Herbs and Spices have the power to transform dishes to something truly brilliant. Raymond Blanc indulges the nation&rsquos senses by transforming classic dishes with herbs and spices fresh from his garden. From Moules Three Ways, to a spicy slow roasted Harissa Lamb Shoulder with Chickpeas, there&rsquos something for every palate. Joining Raymond in the kitchen will be Niall Keating, who will be cooking Poached Plaice with Kohlrabi.

EPISODE 7: RAYMOND&rsquoS TRAVELS

Raymond Blanc shares his love of travel and embracing the influence of other cultures into his cuisine. An enrichment of his own French culture and cuisine, he cooks a sensationally fresh Flash-Fried Squid, with a Fennel and Rocket Salad, and later a Miso & Harissa Aubergine with Cous Cous. Chef and good friend José Pizarro visits and indulges Raymond with an alfresco worthy dish, Pan Fried Salted Cod with Chickpeas, White Beans and Spinach Stew.

EPISODE 8: SEASONS

Raymond shares his love of new produce from the gardens and explains why seasonality is important and why we should all embrace it. From his Oxfordshire kitchen, he cooks Pan-Fried Salmon with Spinach and Chive Butter Sauce, to a walk in the woods, where he rustles up a Fricassée of Wild Mushrooms. Long-time friend Jean-Christophe Novelli pays Raymond a visit and bakes him an indulgent Tarte Tatin, baked apple with caramel.

EPISODE 9: MY FAVOURITE BRASSERIE DISHES

Raymond Blanc shares his archive of recipes and introduces the nation to his favourite dishes which have featured on the menus across his restaurants. He shares the secret to a sensational Morteau Sausage Salad, to an elegant culinary centrepiece, Gravadlax with Cucumber, Cauliflower & Horseradish Crème Fraîche. Executive Head Chef to Raymond&rsquos Brasseries, Clive Fretwell, joins him in the kitchen and cooks a Double Baked Cheese Soufflé.

EPISODE 10: JUST THE TWO OF US

Anniversaries, date nights, and romantic get-togethers. Raymond shares his favourite romantic meals to treat the nation's couples. He starts with a special dish cooked for him by his partner Broad Beans with Parmesan and Pan-Fried Sole, and ends with a sumptuous dessert - an Exotic Fruit Panna cotta. Chef and good friend Paul Ainsworth cooks a special dish for Raymond - Lamb Hotpot for two!


SIMPLY RAYMOND BLANC

When Raymond Blanc announces a new collection of recipes, foodies everywhere sit up and take notice. In Simply Raymond Blanc, the world-renowned chef distils his passion, vision and creativity into a mouth-watering collection of delicious new recipes right from the heart of his two Michelin starred kitchen.

A personal and revealing series, Raymond Blanc shares the secrets of the food he has loved all his life together with the newest recipes to have caught his expert eye. He shares his passion for fresh produce with a personal tour of his vast gardens and invites some of the most celebrated chefs in the country to share their own creations.

Capped off with a fascinating insight into the shortcuts, tips and &lsquohow to&rsquo hints from the heart of his Oxfordshire kitchen, Simply Raymond Blanc is unmissable food TV.

EPISODE 1: A LITTLE LE MANOIR MAGIC

Join Raymond Blanc and enjoy some Le Manoir Magic, as he rustles up simple yet delicious dishes from the heart of his Oxfordshire kitchen. From a sumptuous Meringue with Blackcurrant Coulis, to a Heritage Salad with beetroot straight from his gardens, there&rsquos something for every palette. Joining Raymond in the kitchen will be Angela Hartnett, who will be cooking Cep Tagliatelle for her old friend.

EPISODE 2: COOKING FOR FRIENDS

What could be nicer than using the freshest and tastiest ingredients and creating something truly delicious for your nearest and dearest? With Cheese Fondue, Celeriac Rémoulade and a delicate but divine Martini on Raymond Blanc&rsquos menu, it&rsquos no wonder that his old friend Nathan Outlaw has also popped round for supper!

EPISODE 3: BRITISH FOOD REVOLUTION

Raymond Blanc has made his home in the heart of the English countryside, and over the last four decades has seen the British Food scene transformed. Blanc is celebrating this with an ingenious pea soup, a taste bud-tantalising stuffed pepper, and a new take on that old British classic, brown sauce. Raymond also gets to put his feet up as Paul Ainsworth presents an alternative cheese board.

EPISODE 4: FRENCH CLASSICS, WITH A TWIST

French cuisine is the heart of Raymond Blanc&rsquos repertoire, and his French classics have been on the menu at Le Manoir since the beginning. From his Oxfordshire kitchen, he shares his favourite French Classics, with a twist. From his Maman Blanc&rsquos Steak and Red Wine Jus, to a heritage salad with tomatoes and mozzarella straight from his gardens. Jean-Christophe Novelli surprises Raymond with a visit and cooks him a delicious Mouclade des Boucholeurs.

EPISODE 5: MAMAN BLANC

Raymond Blanc pays culinary homage to his Maman Blanc by sharing nostalgic dishes from his childhood - Vegetable Soup Three Ways, and a special Assiette of Salads made with produce fresh from his gardens, a beautiful culinary centrepiece for any occasion. Nathan Outlaw visits and treats Raymond to his childhood favourite, Fish and Chips with Mushy Peas and Tartare Sauce.

EPISODE 6: HERBS & SPICES

Herbs and Spices have the power to transform dishes to something truly brilliant. Raymond Blanc indulges the nation&rsquos senses by transforming classic dishes with herbs and spices fresh from his garden. From Moules Three Ways, to a spicy slow roasted Harissa Lamb Shoulder with Chickpeas, there&rsquos something for every palate. Joining Raymond in the kitchen will be Niall Keating, who will be cooking Poached Plaice with Kohlrabi.

EPISODE 7: RAYMOND&rsquoS TRAVELS

Raymond Blanc shares his love of travel and embracing the influence of other cultures into his cuisine. An enrichment of his own French culture and cuisine, he cooks a sensationally fresh Flash-Fried Squid, with a Fennel and Rocket Salad, and later a Miso & Harissa Aubergine with Cous Cous. Chef and good friend José Pizarro visits and indulges Raymond with an alfresco worthy dish, Pan Fried Salted Cod with Chickpeas, White Beans and Spinach Stew.

EPISODE 8: SEASONS

Raymond shares his love of new produce from the gardens and explains why seasonality is important and why we should all embrace it. From his Oxfordshire kitchen, he cooks Pan-Fried Salmon with Spinach and Chive Butter Sauce, to a walk in the woods, where he rustles up a Fricassée of Wild Mushrooms. Long-time friend Jean-Christophe Novelli pays Raymond a visit and bakes him an indulgent Tarte Tatin, baked apple with caramel.

EPISODE 9: MY FAVOURITE BRASSERIE DISHES

Raymond Blanc shares his archive of recipes and introduces the nation to his favourite dishes which have featured on the menus across his restaurants. He shares the secret to a sensational Morteau Sausage Salad, to an elegant culinary centrepiece, Gravadlax with Cucumber, Cauliflower & Horseradish Crème Fraîche. Executive Head Chef to Raymond&rsquos Brasseries, Clive Fretwell, joins him in the kitchen and cooks a Double Baked Cheese Soufflé.

EPISODE 10: JUST THE TWO OF US

Anniversaries, date nights, and romantic get-togethers. Raymond shares his favourite romantic meals to treat the nation's couples. He starts with a special dish cooked for him by his partner Broad Beans with Parmesan and Pan-Fried Sole, and ends with a sumptuous dessert - an Exotic Fruit Panna cotta. Chef and good friend Paul Ainsworth cooks a special dish for Raymond - Lamb Hotpot for two!


SIMPLY RAYMOND BLANC

When Raymond Blanc announces a new collection of recipes, foodies everywhere sit up and take notice. In Simply Raymond Blanc, the world-renowned chef distils his passion, vision and creativity into a mouth-watering collection of delicious new recipes right from the heart of his two Michelin starred kitchen.

A personal and revealing series, Raymond Blanc shares the secrets of the food he has loved all his life together with the newest recipes to have caught his expert eye. He shares his passion for fresh produce with a personal tour of his vast gardens and invites some of the most celebrated chefs in the country to share their own creations.

Capped off with a fascinating insight into the shortcuts, tips and &lsquohow to&rsquo hints from the heart of his Oxfordshire kitchen, Simply Raymond Blanc is unmissable food TV.

EPISODE 1: A LITTLE LE MANOIR MAGIC

Join Raymond Blanc and enjoy some Le Manoir Magic, as he rustles up simple yet delicious dishes from the heart of his Oxfordshire kitchen. From a sumptuous Meringue with Blackcurrant Coulis, to a Heritage Salad with beetroot straight from his gardens, there&rsquos something for every palette. Joining Raymond in the kitchen will be Angela Hartnett, who will be cooking Cep Tagliatelle for her old friend.

EPISODE 2: COOKING FOR FRIENDS

What could be nicer than using the freshest and tastiest ingredients and creating something truly delicious for your nearest and dearest? With Cheese Fondue, Celeriac Rémoulade and a delicate but divine Martini on Raymond Blanc&rsquos menu, it&rsquos no wonder that his old friend Nathan Outlaw has also popped round for supper!

EPISODE 3: BRITISH FOOD REVOLUTION

Raymond Blanc has made his home in the heart of the English countryside, and over the last four decades has seen the British Food scene transformed. Blanc is celebrating this with an ingenious pea soup, a taste bud-tantalising stuffed pepper, and a new take on that old British classic, brown sauce. Raymond also gets to put his feet up as Paul Ainsworth presents an alternative cheese board.

EPISODE 4: FRENCH CLASSICS, WITH A TWIST

French cuisine is the heart of Raymond Blanc&rsquos repertoire, and his French classics have been on the menu at Le Manoir since the beginning. From his Oxfordshire kitchen, he shares his favourite French Classics, with a twist. From his Maman Blanc&rsquos Steak and Red Wine Jus, to a heritage salad with tomatoes and mozzarella straight from his gardens. Jean-Christophe Novelli surprises Raymond with a visit and cooks him a delicious Mouclade des Boucholeurs.

EPISODE 5: MAMAN BLANC

Raymond Blanc pays culinary homage to his Maman Blanc by sharing nostalgic dishes from his childhood - Vegetable Soup Three Ways, and a special Assiette of Salads made with produce fresh from his gardens, a beautiful culinary centrepiece for any occasion. Nathan Outlaw visits and treats Raymond to his childhood favourite, Fish and Chips with Mushy Peas and Tartare Sauce.

EPISODE 6: HERBS & SPICES

Herbs and Spices have the power to transform dishes to something truly brilliant. Raymond Blanc indulges the nation&rsquos senses by transforming classic dishes with herbs and spices fresh from his garden. From Moules Three Ways, to a spicy slow roasted Harissa Lamb Shoulder with Chickpeas, there&rsquos something for every palate. Joining Raymond in the kitchen will be Niall Keating, who will be cooking Poached Plaice with Kohlrabi.

EPISODE 7: RAYMOND&rsquoS TRAVELS

Raymond Blanc shares his love of travel and embracing the influence of other cultures into his cuisine. An enrichment of his own French culture and cuisine, he cooks a sensationally fresh Flash-Fried Squid, with a Fennel and Rocket Salad, and later a Miso & Harissa Aubergine with Cous Cous. Chef and good friend José Pizarro visits and indulges Raymond with an alfresco worthy dish, Pan Fried Salted Cod with Chickpeas, White Beans and Spinach Stew.

EPISODE 8: SEASONS

Raymond shares his love of new produce from the gardens and explains why seasonality is important and why we should all embrace it. From his Oxfordshire kitchen, he cooks Pan-Fried Salmon with Spinach and Chive Butter Sauce, to a walk in the woods, where he rustles up a Fricassée of Wild Mushrooms. Long-time friend Jean-Christophe Novelli pays Raymond a visit and bakes him an indulgent Tarte Tatin, baked apple with caramel.

EPISODE 9: MY FAVOURITE BRASSERIE DISHES

Raymond Blanc shares his archive of recipes and introduces the nation to his favourite dishes which have featured on the menus across his restaurants. He shares the secret to a sensational Morteau Sausage Salad, to an elegant culinary centrepiece, Gravadlax with Cucumber, Cauliflower & Horseradish Crème Fraîche. Executive Head Chef to Raymond&rsquos Brasseries, Clive Fretwell, joins him in the kitchen and cooks a Double Baked Cheese Soufflé.

EPISODE 10: JUST THE TWO OF US

Anniversaries, date nights, and romantic get-togethers. Raymond shares his favourite romantic meals to treat the nation's couples. He starts with a special dish cooked for him by his partner Broad Beans with Parmesan and Pan-Fried Sole, and ends with a sumptuous dessert - an Exotic Fruit Panna cotta. Chef and good friend Paul Ainsworth cooks a special dish for Raymond - Lamb Hotpot for two!


SIMPLY RAYMOND BLANC

When Raymond Blanc announces a new collection of recipes, foodies everywhere sit up and take notice. In Simply Raymond Blanc, the world-renowned chef distils his passion, vision and creativity into a mouth-watering collection of delicious new recipes right from the heart of his two Michelin starred kitchen.

A personal and revealing series, Raymond Blanc shares the secrets of the food he has loved all his life together with the newest recipes to have caught his expert eye. He shares his passion for fresh produce with a personal tour of his vast gardens and invites some of the most celebrated chefs in the country to share their own creations.

Capped off with a fascinating insight into the shortcuts, tips and &lsquohow to&rsquo hints from the heart of his Oxfordshire kitchen, Simply Raymond Blanc is unmissable food TV.

EPISODE 1: A LITTLE LE MANOIR MAGIC

Join Raymond Blanc and enjoy some Le Manoir Magic, as he rustles up simple yet delicious dishes from the heart of his Oxfordshire kitchen. From a sumptuous Meringue with Blackcurrant Coulis, to a Heritage Salad with beetroot straight from his gardens, there&rsquos something for every palette. Joining Raymond in the kitchen will be Angela Hartnett, who will be cooking Cep Tagliatelle for her old friend.

EPISODE 2: COOKING FOR FRIENDS

What could be nicer than using the freshest and tastiest ingredients and creating something truly delicious for your nearest and dearest? With Cheese Fondue, Celeriac Rémoulade and a delicate but divine Martini on Raymond Blanc&rsquos menu, it&rsquos no wonder that his old friend Nathan Outlaw has also popped round for supper!

EPISODE 3: BRITISH FOOD REVOLUTION

Raymond Blanc has made his home in the heart of the English countryside, and over the last four decades has seen the British Food scene transformed. Blanc is celebrating this with an ingenious pea soup, a taste bud-tantalising stuffed pepper, and a new take on that old British classic, brown sauce. Raymond also gets to put his feet up as Paul Ainsworth presents an alternative cheese board.

EPISODE 4: FRENCH CLASSICS, WITH A TWIST

French cuisine is the heart of Raymond Blanc&rsquos repertoire, and his French classics have been on the menu at Le Manoir since the beginning. From his Oxfordshire kitchen, he shares his favourite French Classics, with a twist. From his Maman Blanc&rsquos Steak and Red Wine Jus, to a heritage salad with tomatoes and mozzarella straight from his gardens. Jean-Christophe Novelli surprises Raymond with a visit and cooks him a delicious Mouclade des Boucholeurs.

EPISODE 5: MAMAN BLANC

Raymond Blanc pays culinary homage to his Maman Blanc by sharing nostalgic dishes from his childhood - Vegetable Soup Three Ways, and a special Assiette of Salads made with produce fresh from his gardens, a beautiful culinary centrepiece for any occasion. Nathan Outlaw visits and treats Raymond to his childhood favourite, Fish and Chips with Mushy Peas and Tartare Sauce.

EPISODE 6: HERBS & SPICES

Herbs and Spices have the power to transform dishes to something truly brilliant. Raymond Blanc indulges the nation&rsquos senses by transforming classic dishes with herbs and spices fresh from his garden. From Moules Three Ways, to a spicy slow roasted Harissa Lamb Shoulder with Chickpeas, there&rsquos something for every palate. Joining Raymond in the kitchen will be Niall Keating, who will be cooking Poached Plaice with Kohlrabi.

EPISODE 7: RAYMOND&rsquoS TRAVELS

Raymond Blanc shares his love of travel and embracing the influence of other cultures into his cuisine. An enrichment of his own French culture and cuisine, he cooks a sensationally fresh Flash-Fried Squid, with a Fennel and Rocket Salad, and later a Miso & Harissa Aubergine with Cous Cous. Chef and good friend José Pizarro visits and indulges Raymond with an alfresco worthy dish, Pan Fried Salted Cod with Chickpeas, White Beans and Spinach Stew.

EPISODE 8: SEASONS

Raymond shares his love of new produce from the gardens and explains why seasonality is important and why we should all embrace it. From his Oxfordshire kitchen, he cooks Pan-Fried Salmon with Spinach and Chive Butter Sauce, to a walk in the woods, where he rustles up a Fricassée of Wild Mushrooms. Long-time friend Jean-Christophe Novelli pays Raymond a visit and bakes him an indulgent Tarte Tatin, baked apple with caramel.

EPISODE 9: MY FAVOURITE BRASSERIE DISHES

Raymond Blanc shares his archive of recipes and introduces the nation to his favourite dishes which have featured on the menus across his restaurants. He shares the secret to a sensational Morteau Sausage Salad, to an elegant culinary centrepiece, Gravadlax with Cucumber, Cauliflower & Horseradish Crème Fraîche. Executive Head Chef to Raymond&rsquos Brasseries, Clive Fretwell, joins him in the kitchen and cooks a Double Baked Cheese Soufflé.

EPISODE 10: JUST THE TWO OF US

Anniversaries, date nights, and romantic get-togethers. Raymond shares his favourite romantic meals to treat the nation's couples. He starts with a special dish cooked for him by his partner Broad Beans with Parmesan and Pan-Fried Sole, and ends with a sumptuous dessert - an Exotic Fruit Panna cotta. Chef and good friend Paul Ainsworth cooks a special dish for Raymond - Lamb Hotpot for two!


SIMPLY RAYMOND BLANC

When Raymond Blanc announces a new collection of recipes, foodies everywhere sit up and take notice. In Simply Raymond Blanc, the world-renowned chef distils his passion, vision and creativity into a mouth-watering collection of delicious new recipes right from the heart of his two Michelin starred kitchen.

A personal and revealing series, Raymond Blanc shares the secrets of the food he has loved all his life together with the newest recipes to have caught his expert eye. He shares his passion for fresh produce with a personal tour of his vast gardens and invites some of the most celebrated chefs in the country to share their own creations.

Capped off with a fascinating insight into the shortcuts, tips and &lsquohow to&rsquo hints from the heart of his Oxfordshire kitchen, Simply Raymond Blanc is unmissable food TV.

EPISODE 1: A LITTLE LE MANOIR MAGIC

Join Raymond Blanc and enjoy some Le Manoir Magic, as he rustles up simple yet delicious dishes from the heart of his Oxfordshire kitchen. From a sumptuous Meringue with Blackcurrant Coulis, to a Heritage Salad with beetroot straight from his gardens, there&rsquos something for every palette. Joining Raymond in the kitchen will be Angela Hartnett, who will be cooking Cep Tagliatelle for her old friend.

EPISODE 2: COOKING FOR FRIENDS

What could be nicer than using the freshest and tastiest ingredients and creating something truly delicious for your nearest and dearest? With Cheese Fondue, Celeriac Rémoulade and a delicate but divine Martini on Raymond Blanc&rsquos menu, it&rsquos no wonder that his old friend Nathan Outlaw has also popped round for supper!

EPISODE 3: BRITISH FOOD REVOLUTION

Raymond Blanc has made his home in the heart of the English countryside, and over the last four decades has seen the British Food scene transformed. Blanc is celebrating this with an ingenious pea soup, a taste bud-tantalising stuffed pepper, and a new take on that old British classic, brown sauce. Raymond also gets to put his feet up as Paul Ainsworth presents an alternative cheese board.

EPISODE 4: FRENCH CLASSICS, WITH A TWIST

French cuisine is the heart of Raymond Blanc&rsquos repertoire, and his French classics have been on the menu at Le Manoir since the beginning. From his Oxfordshire kitchen, he shares his favourite French Classics, with a twist. From his Maman Blanc&rsquos Steak and Red Wine Jus, to a heritage salad with tomatoes and mozzarella straight from his gardens. Jean-Christophe Novelli surprises Raymond with a visit and cooks him a delicious Mouclade des Boucholeurs.

EPISODE 5: MAMAN BLANC

Raymond Blanc pays culinary homage to his Maman Blanc by sharing nostalgic dishes from his childhood - Vegetable Soup Three Ways, and a special Assiette of Salads made with produce fresh from his gardens, a beautiful culinary centrepiece for any occasion. Nathan Outlaw visits and treats Raymond to his childhood favourite, Fish and Chips with Mushy Peas and Tartare Sauce.

EPISODE 6: HERBS & SPICES

Herbs and Spices have the power to transform dishes to something truly brilliant. Raymond Blanc indulges the nation&rsquos senses by transforming classic dishes with herbs and spices fresh from his garden. From Moules Three Ways, to a spicy slow roasted Harissa Lamb Shoulder with Chickpeas, there&rsquos something for every palate. Joining Raymond in the kitchen will be Niall Keating, who will be cooking Poached Plaice with Kohlrabi.

EPISODE 7: RAYMOND&rsquoS TRAVELS

Raymond Blanc shares his love of travel and embracing the influence of other cultures into his cuisine. An enrichment of his own French culture and cuisine, he cooks a sensationally fresh Flash-Fried Squid, with a Fennel and Rocket Salad, and later a Miso & Harissa Aubergine with Cous Cous. Chef and good friend José Pizarro visits and indulges Raymond with an alfresco worthy dish, Pan Fried Salted Cod with Chickpeas, White Beans and Spinach Stew.

EPISODE 8: SEASONS

Raymond shares his love of new produce from the gardens and explains why seasonality is important and why we should all embrace it. From his Oxfordshire kitchen, he cooks Pan-Fried Salmon with Spinach and Chive Butter Sauce, to a walk in the woods, where he rustles up a Fricassée of Wild Mushrooms. Long-time friend Jean-Christophe Novelli pays Raymond a visit and bakes him an indulgent Tarte Tatin, baked apple with caramel.

EPISODE 9: MY FAVOURITE BRASSERIE DISHES

Raymond Blanc shares his archive of recipes and introduces the nation to his favourite dishes which have featured on the menus across his restaurants. He shares the secret to a sensational Morteau Sausage Salad, to an elegant culinary centrepiece, Gravadlax with Cucumber, Cauliflower & Horseradish Crème Fraîche. Executive Head Chef to Raymond&rsquos Brasseries, Clive Fretwell, joins him in the kitchen and cooks a Double Baked Cheese Soufflé.

EPISODE 10: JUST THE TWO OF US

Anniversaries, date nights, and romantic get-togethers. Raymond shares his favourite romantic meals to treat the nation's couples. He starts with a special dish cooked for him by his partner Broad Beans with Parmesan and Pan-Fried Sole, and ends with a sumptuous dessert - an Exotic Fruit Panna cotta. Chef and good friend Paul Ainsworth cooks a special dish for Raymond - Lamb Hotpot for two!


SIMPLY RAYMOND BLANC

When Raymond Blanc announces a new collection of recipes, foodies everywhere sit up and take notice. In Simply Raymond Blanc, the world-renowned chef distils his passion, vision and creativity into a mouth-watering collection of delicious new recipes right from the heart of his two Michelin starred kitchen.

A personal and revealing series, Raymond Blanc shares the secrets of the food he has loved all his life together with the newest recipes to have caught his expert eye. He shares his passion for fresh produce with a personal tour of his vast gardens and invites some of the most celebrated chefs in the country to share their own creations.

Capped off with a fascinating insight into the shortcuts, tips and &lsquohow to&rsquo hints from the heart of his Oxfordshire kitchen, Simply Raymond Blanc is unmissable food TV.

EPISODE 1: A LITTLE LE MANOIR MAGIC

Join Raymond Blanc and enjoy some Le Manoir Magic, as he rustles up simple yet delicious dishes from the heart of his Oxfordshire kitchen. From a sumptuous Meringue with Blackcurrant Coulis, to a Heritage Salad with beetroot straight from his gardens, there&rsquos something for every palette. Joining Raymond in the kitchen will be Angela Hartnett, who will be cooking Cep Tagliatelle for her old friend.

EPISODE 2: COOKING FOR FRIENDS

What could be nicer than using the freshest and tastiest ingredients and creating something truly delicious for your nearest and dearest? With Cheese Fondue, Celeriac Rémoulade and a delicate but divine Martini on Raymond Blanc&rsquos menu, it&rsquos no wonder that his old friend Nathan Outlaw has also popped round for supper!

EPISODE 3: BRITISH FOOD REVOLUTION

Raymond Blanc has made his home in the heart of the English countryside, and over the last four decades has seen the British Food scene transformed. Blanc is celebrating this with an ingenious pea soup, a taste bud-tantalising stuffed pepper, and a new take on that old British classic, brown sauce. Raymond also gets to put his feet up as Paul Ainsworth presents an alternative cheese board.

EPISODE 4: FRENCH CLASSICS, WITH A TWIST

French cuisine is the heart of Raymond Blanc&rsquos repertoire, and his French classics have been on the menu at Le Manoir since the beginning. From his Oxfordshire kitchen, he shares his favourite French Classics, with a twist. From his Maman Blanc&rsquos Steak and Red Wine Jus, to a heritage salad with tomatoes and mozzarella straight from his gardens. Jean-Christophe Novelli surprises Raymond with a visit and cooks him a delicious Mouclade des Boucholeurs.

EPISODE 5: MAMAN BLANC

Raymond Blanc pays culinary homage to his Maman Blanc by sharing nostalgic dishes from his childhood - Vegetable Soup Three Ways, and a special Assiette of Salads made with produce fresh from his gardens, a beautiful culinary centrepiece for any occasion. Nathan Outlaw visits and treats Raymond to his childhood favourite, Fish and Chips with Mushy Peas and Tartare Sauce.

EPISODE 6: HERBS & SPICES

Herbs and Spices have the power to transform dishes to something truly brilliant. Raymond Blanc indulges the nation&rsquos senses by transforming classic dishes with herbs and spices fresh from his garden. From Moules Three Ways, to a spicy slow roasted Harissa Lamb Shoulder with Chickpeas, there&rsquos something for every palate. Joining Raymond in the kitchen will be Niall Keating, who will be cooking Poached Plaice with Kohlrabi.

EPISODE 7: RAYMOND&rsquoS TRAVELS

Raymond Blanc shares his love of travel and embracing the influence of other cultures into his cuisine. An enrichment of his own French culture and cuisine, he cooks a sensationally fresh Flash-Fried Squid, with a Fennel and Rocket Salad, and later a Miso & Harissa Aubergine with Cous Cous. Chef and good friend José Pizarro visits and indulges Raymond with an alfresco worthy dish, Pan Fried Salted Cod with Chickpeas, White Beans and Spinach Stew.

EPISODE 8: SEASONS

Raymond shares his love of new produce from the gardens and explains why seasonality is important and why we should all embrace it. From his Oxfordshire kitchen, he cooks Pan-Fried Salmon with Spinach and Chive Butter Sauce, to a walk in the woods, where he rustles up a Fricassée of Wild Mushrooms. Long-time friend Jean-Christophe Novelli pays Raymond a visit and bakes him an indulgent Tarte Tatin, baked apple with caramel.

EPISODE 9: MY FAVOURITE BRASSERIE DISHES

Raymond Blanc shares his archive of recipes and introduces the nation to his favourite dishes which have featured on the menus across his restaurants. He shares the secret to a sensational Morteau Sausage Salad, to an elegant culinary centrepiece, Gravadlax with Cucumber, Cauliflower & Horseradish Crème Fraîche. Executive Head Chef to Raymond&rsquos Brasseries, Clive Fretwell, joins him in the kitchen and cooks a Double Baked Cheese Soufflé.

EPISODE 10: JUST THE TWO OF US

Anniversaries, date nights, and romantic get-togethers. Raymond shares his favourite romantic meals to treat the nation's couples. He starts with a special dish cooked for him by his partner Broad Beans with Parmesan and Pan-Fried Sole, and ends with a sumptuous dessert - an Exotic Fruit Panna cotta. Chef and good friend Paul Ainsworth cooks a special dish for Raymond - Lamb Hotpot for two!


SIMPLY RAYMOND BLANC

When Raymond Blanc announces a new collection of recipes, foodies everywhere sit up and take notice. In Simply Raymond Blanc, the world-renowned chef distils his passion, vision and creativity into a mouth-watering collection of delicious new recipes right from the heart of his two Michelin starred kitchen.

A personal and revealing series, Raymond Blanc shares the secrets of the food he has loved all his life together with the newest recipes to have caught his expert eye. He shares his passion for fresh produce with a personal tour of his vast gardens and invites some of the most celebrated chefs in the country to share their own creations.

Capped off with a fascinating insight into the shortcuts, tips and &lsquohow to&rsquo hints from the heart of his Oxfordshire kitchen, Simply Raymond Blanc is unmissable food TV.

EPISODE 1: A LITTLE LE MANOIR MAGIC

Join Raymond Blanc and enjoy some Le Manoir Magic, as he rustles up simple yet delicious dishes from the heart of his Oxfordshire kitchen. From a sumptuous Meringue with Blackcurrant Coulis, to a Heritage Salad with beetroot straight from his gardens, there&rsquos something for every palette. Joining Raymond in the kitchen will be Angela Hartnett, who will be cooking Cep Tagliatelle for her old friend.

EPISODE 2: COOKING FOR FRIENDS

What could be nicer than using the freshest and tastiest ingredients and creating something truly delicious for your nearest and dearest? With Cheese Fondue, Celeriac Rémoulade and a delicate but divine Martini on Raymond Blanc&rsquos menu, it&rsquos no wonder that his old friend Nathan Outlaw has also popped round for supper!

EPISODE 3: BRITISH FOOD REVOLUTION

Raymond Blanc has made his home in the heart of the English countryside, and over the last four decades has seen the British Food scene transformed. Blanc is celebrating this with an ingenious pea soup, a taste bud-tantalising stuffed pepper, and a new take on that old British classic, brown sauce. Raymond also gets to put his feet up as Paul Ainsworth presents an alternative cheese board.

EPISODE 4: FRENCH CLASSICS, WITH A TWIST

French cuisine is the heart of Raymond Blanc&rsquos repertoire, and his French classics have been on the menu at Le Manoir since the beginning. From his Oxfordshire kitchen, he shares his favourite French Classics, with a twist. From his Maman Blanc&rsquos Steak and Red Wine Jus, to a heritage salad with tomatoes and mozzarella straight from his gardens. Jean-Christophe Novelli surprises Raymond with a visit and cooks him a delicious Mouclade des Boucholeurs.

EPISODE 5: MAMAN BLANC

Raymond Blanc pays culinary homage to his Maman Blanc by sharing nostalgic dishes from his childhood - Vegetable Soup Three Ways, and a special Assiette of Salads made with produce fresh from his gardens, a beautiful culinary centrepiece for any occasion. Nathan Outlaw visits and treats Raymond to his childhood favourite, Fish and Chips with Mushy Peas and Tartare Sauce.

EPISODE 6: HERBS & SPICES

Herbs and Spices have the power to transform dishes to something truly brilliant. Raymond Blanc indulges the nation&rsquos senses by transforming classic dishes with herbs and spices fresh from his garden. From Moules Three Ways, to a spicy slow roasted Harissa Lamb Shoulder with Chickpeas, there&rsquos something for every palate. Joining Raymond in the kitchen will be Niall Keating, who will be cooking Poached Plaice with Kohlrabi.

EPISODE 7: RAYMOND&rsquoS TRAVELS

Raymond Blanc shares his love of travel and embracing the influence of other cultures into his cuisine. An enrichment of his own French culture and cuisine, he cooks a sensationally fresh Flash-Fried Squid, with a Fennel and Rocket Salad, and later a Miso & Harissa Aubergine with Cous Cous. Chef and good friend José Pizarro visits and indulges Raymond with an alfresco worthy dish, Pan Fried Salted Cod with Chickpeas, White Beans and Spinach Stew.

EPISODE 8: SEASONS

Raymond shares his love of new produce from the gardens and explains why seasonality is important and why we should all embrace it. From his Oxfordshire kitchen, he cooks Pan-Fried Salmon with Spinach and Chive Butter Sauce, to a walk in the woods, where he rustles up a Fricassée of Wild Mushrooms. Long-time friend Jean-Christophe Novelli pays Raymond a visit and bakes him an indulgent Tarte Tatin, baked apple with caramel.

EPISODE 9: MY FAVOURITE BRASSERIE DISHES

Raymond Blanc shares his archive of recipes and introduces the nation to his favourite dishes which have featured on the menus across his restaurants. He shares the secret to a sensational Morteau Sausage Salad, to an elegant culinary centrepiece, Gravadlax with Cucumber, Cauliflower & Horseradish Crème Fraîche. Executive Head Chef to Raymond&rsquos Brasseries, Clive Fretwell, joins him in the kitchen and cooks a Double Baked Cheese Soufflé.

EPISODE 10: JUST THE TWO OF US

Anniversaries, date nights, and romantic get-togethers. Raymond shares his favourite romantic meals to treat the nation's couples. He starts with a special dish cooked for him by his partner Broad Beans with Parmesan and Pan-Fried Sole, and ends with a sumptuous dessert - an Exotic Fruit Panna cotta. Chef and good friend Paul Ainsworth cooks a special dish for Raymond - Lamb Hotpot for two!


SIMPLY RAYMOND BLANC

When Raymond Blanc announces a new collection of recipes, foodies everywhere sit up and take notice. In Simply Raymond Blanc, the world-renowned chef distils his passion, vision and creativity into a mouth-watering collection of delicious new recipes right from the heart of his two Michelin starred kitchen.

A personal and revealing series, Raymond Blanc shares the secrets of the food he has loved all his life together with the newest recipes to have caught his expert eye. He shares his passion for fresh produce with a personal tour of his vast gardens and invites some of the most celebrated chefs in the country to share their own creations.

Capped off with a fascinating insight into the shortcuts, tips and &lsquohow to&rsquo hints from the heart of his Oxfordshire kitchen, Simply Raymond Blanc is unmissable food TV.

EPISODE 1: A LITTLE LE MANOIR MAGIC

Join Raymond Blanc and enjoy some Le Manoir Magic, as he rustles up simple yet delicious dishes from the heart of his Oxfordshire kitchen. From a sumptuous Meringue with Blackcurrant Coulis, to a Heritage Salad with beetroot straight from his gardens, there&rsquos something for every palette. Joining Raymond in the kitchen will be Angela Hartnett, who will be cooking Cep Tagliatelle for her old friend.

EPISODE 2: COOKING FOR FRIENDS

What could be nicer than using the freshest and tastiest ingredients and creating something truly delicious for your nearest and dearest? With Cheese Fondue, Celeriac Rémoulade and a delicate but divine Martini on Raymond Blanc&rsquos menu, it&rsquos no wonder that his old friend Nathan Outlaw has also popped round for supper!

EPISODE 3: BRITISH FOOD REVOLUTION

Raymond Blanc has made his home in the heart of the English countryside, and over the last four decades has seen the British Food scene transformed. Blanc is celebrating this with an ingenious pea soup, a taste bud-tantalising stuffed pepper, and a new take on that old British classic, brown sauce. Raymond also gets to put his feet up as Paul Ainsworth presents an alternative cheese board.

EPISODE 4: FRENCH CLASSICS, WITH A TWIST

French cuisine is the heart of Raymond Blanc&rsquos repertoire, and his French classics have been on the menu at Le Manoir since the beginning. From his Oxfordshire kitchen, he shares his favourite French Classics, with a twist. From his Maman Blanc&rsquos Steak and Red Wine Jus, to a heritage salad with tomatoes and mozzarella straight from his gardens. Jean-Christophe Novelli surprises Raymond with a visit and cooks him a delicious Mouclade des Boucholeurs.

EPISODE 5: MAMAN BLANC

Raymond Blanc pays culinary homage to his Maman Blanc by sharing nostalgic dishes from his childhood - Vegetable Soup Three Ways, and a special Assiette of Salads made with produce fresh from his gardens, a beautiful culinary centrepiece for any occasion. Nathan Outlaw visits and treats Raymond to his childhood favourite, Fish and Chips with Mushy Peas and Tartare Sauce.

EPISODE 6: HERBS & SPICES

Herbs and Spices have the power to transform dishes to something truly brilliant. Raymond Blanc indulges the nation&rsquos senses by transforming classic dishes with herbs and spices fresh from his garden. From Moules Three Ways, to a spicy slow roasted Harissa Lamb Shoulder with Chickpeas, there&rsquos something for every palate. Joining Raymond in the kitchen will be Niall Keating, who will be cooking Poached Plaice with Kohlrabi.

EPISODE 7: RAYMOND&rsquoS TRAVELS

Raymond Blanc shares his love of travel and embracing the influence of other cultures into his cuisine. An enrichment of his own French culture and cuisine, he cooks a sensationally fresh Flash-Fried Squid, with a Fennel and Rocket Salad, and later a Miso & Harissa Aubergine with Cous Cous. Chef and good friend José Pizarro visits and indulges Raymond with an alfresco worthy dish, Pan Fried Salted Cod with Chickpeas, White Beans and Spinach Stew.

EPISODE 8: SEASONS

Raymond shares his love of new produce from the gardens and explains why seasonality is important and why we should all embrace it. From his Oxfordshire kitchen, he cooks Pan-Fried Salmon with Spinach and Chive Butter Sauce, to a walk in the woods, where he rustles up a Fricassée of Wild Mushrooms. Long-time friend Jean-Christophe Novelli pays Raymond a visit and bakes him an indulgent Tarte Tatin, baked apple with caramel.

EPISODE 9: MY FAVOURITE BRASSERIE DISHES

Raymond Blanc shares his archive of recipes and introduces the nation to his favourite dishes which have featured on the menus across his restaurants. He shares the secret to a sensational Morteau Sausage Salad, to an elegant culinary centrepiece, Gravadlax with Cucumber, Cauliflower & Horseradish Crème Fraîche. Executive Head Chef to Raymond&rsquos Brasseries, Clive Fretwell, joins him in the kitchen and cooks a Double Baked Cheese Soufflé.

EPISODE 10: JUST THE TWO OF US

Anniversaries, date nights, and romantic get-togethers. Raymond shares his favourite romantic meals to treat the nation's couples. He starts with a special dish cooked for him by his partner Broad Beans with Parmesan and Pan-Fried Sole, and ends with a sumptuous dessert - an Exotic Fruit Panna cotta. Chef and good friend Paul Ainsworth cooks a special dish for Raymond - Lamb Hotpot for two!


SIMPLY RAYMOND BLANC

When Raymond Blanc announces a new collection of recipes, foodies everywhere sit up and take notice. In Simply Raymond Blanc, the world-renowned chef distils his passion, vision and creativity into a mouth-watering collection of delicious new recipes right from the heart of his two Michelin starred kitchen.

A personal and revealing series, Raymond Blanc shares the secrets of the food he has loved all his life together with the newest recipes to have caught his expert eye. He shares his passion for fresh produce with a personal tour of his vast gardens and invites some of the most celebrated chefs in the country to share their own creations.

Capped off with a fascinating insight into the shortcuts, tips and &lsquohow to&rsquo hints from the heart of his Oxfordshire kitchen, Simply Raymond Blanc is unmissable food TV.

EPISODE 1: A LITTLE LE MANOIR MAGIC

Join Raymond Blanc and enjoy some Le Manoir Magic, as he rustles up simple yet delicious dishes from the heart of his Oxfordshire kitchen. From a sumptuous Meringue with Blackcurrant Coulis, to a Heritage Salad with beetroot straight from his gardens, there&rsquos something for every palette. Joining Raymond in the kitchen will be Angela Hartnett, who will be cooking Cep Tagliatelle for her old friend.

EPISODE 2: COOKING FOR FRIENDS

What could be nicer than using the freshest and tastiest ingredients and creating something truly delicious for your nearest and dearest? With Cheese Fondue, Celeriac Rémoulade and a delicate but divine Martini on Raymond Blanc&rsquos menu, it&rsquos no wonder that his old friend Nathan Outlaw has also popped round for supper!

EPISODE 3: BRITISH FOOD REVOLUTION

Raymond Blanc has made his home in the heart of the English countryside, and over the last four decades has seen the British Food scene transformed. Blanc is celebrating this with an ingenious pea soup, a taste bud-tantalising stuffed pepper, and a new take on that old British classic, brown sauce. Raymond also gets to put his feet up as Paul Ainsworth presents an alternative cheese board.

EPISODE 4: FRENCH CLASSICS, WITH A TWIST

French cuisine is the heart of Raymond Blanc&rsquos repertoire, and his French classics have been on the menu at Le Manoir since the beginning. From his Oxfordshire kitchen, he shares his favourite French Classics, with a twist. From his Maman Blanc&rsquos Steak and Red Wine Jus, to a heritage salad with tomatoes and mozzarella straight from his gardens. Jean-Christophe Novelli surprises Raymond with a visit and cooks him a delicious Mouclade des Boucholeurs.

EPISODE 5: MAMAN BLANC

Raymond Blanc pays culinary homage to his Maman Blanc by sharing nostalgic dishes from his childhood - Vegetable Soup Three Ways, and a special Assiette of Salads made with produce fresh from his gardens, a beautiful culinary centrepiece for any occasion. Nathan Outlaw visits and treats Raymond to his childhood favourite, Fish and Chips with Mushy Peas and Tartare Sauce.

EPISODE 6: HERBS & SPICES

Herbs and Spices have the power to transform dishes to something truly brilliant. Raymond Blanc indulges the nation&rsquos senses by transforming classic dishes with herbs and spices fresh from his garden. From Moules Three Ways, to a spicy slow roasted Harissa Lamb Shoulder with Chickpeas, there&rsquos something for every palate. Joining Raymond in the kitchen will be Niall Keating, who will be cooking Poached Plaice with Kohlrabi.

EPISODE 7: RAYMOND&rsquoS TRAVELS

Raymond Blanc shares his love of travel and embracing the influence of other cultures into his cuisine. An enrichment of his own French culture and cuisine, he cooks a sensationally fresh Flash-Fried Squid, with a Fennel and Rocket Salad, and later a Miso & Harissa Aubergine with Cous Cous. Chef and good friend José Pizarro visits and indulges Raymond with an alfresco worthy dish, Pan Fried Salted Cod with Chickpeas, White Beans and Spinach Stew.

EPISODE 8: SEASONS

Raymond shares his love of new produce from the gardens and explains why seasonality is important and why we should all embrace it. From his Oxfordshire kitchen, he cooks Pan-Fried Salmon with Spinach and Chive Butter Sauce, to a walk in the woods, where he rustles up a Fricassée of Wild Mushrooms. Long-time friend Jean-Christophe Novelli pays Raymond a visit and bakes him an indulgent Tarte Tatin, baked apple with caramel.

EPISODE 9: MY FAVOURITE BRASSERIE DISHES

Raymond Blanc shares his archive of recipes and introduces the nation to his favourite dishes which have featured on the menus across his restaurants. He shares the secret to a sensational Morteau Sausage Salad, to an elegant culinary centrepiece, Gravadlax with Cucumber, Cauliflower & Horseradish Crème Fraîche. Executive Head Chef to Raymond&rsquos Brasseries, Clive Fretwell, joins him in the kitchen and cooks a Double Baked Cheese Soufflé.

EPISODE 10: JUST THE TWO OF US

Anniversaries, date nights, and romantic get-togethers. Raymond shares his favourite romantic meals to treat the nation's couples. He starts with a special dish cooked for him by his partner Broad Beans with Parmesan and Pan-Fried Sole, and ends with a sumptuous dessert - an Exotic Fruit Panna cotta. Chef and good friend Paul Ainsworth cooks a special dish for Raymond - Lamb Hotpot for two!


SIMPLY RAYMOND BLANC

When Raymond Blanc announces a new collection of recipes, foodies everywhere sit up and take notice. In Simply Raymond Blanc, the world-renowned chef distils his passion, vision and creativity into a mouth-watering collection of delicious new recipes right from the heart of his two Michelin starred kitchen.

A personal and revealing series, Raymond Blanc shares the secrets of the food he has loved all his life together with the newest recipes to have caught his expert eye. He shares his passion for fresh produce with a personal tour of his vast gardens and invites some of the most celebrated chefs in the country to share their own creations.

Capped off with a fascinating insight into the shortcuts, tips and &lsquohow to&rsquo hints from the heart of his Oxfordshire kitchen, Simply Raymond Blanc is unmissable food TV.

EPISODE 1: A LITTLE LE MANOIR MAGIC

Join Raymond Blanc and enjoy some Le Manoir Magic, as he rustles up simple yet delicious dishes from the heart of his Oxfordshire kitchen. From a sumptuous Meringue with Blackcurrant Coulis, to a Heritage Salad with beetroot straight from his gardens, there&rsquos something for every palette. Joining Raymond in the kitchen will be Angela Hartnett, who will be cooking Cep Tagliatelle for her old friend.

EPISODE 2: COOKING FOR FRIENDS

What could be nicer than using the freshest and tastiest ingredients and creating something truly delicious for your nearest and dearest? With Cheese Fondue, Celeriac Rémoulade and a delicate but divine Martini on Raymond Blanc&rsquos menu, it&rsquos no wonder that his old friend Nathan Outlaw has also popped round for supper!

EPISODE 3: BRITISH FOOD REVOLUTION

Raymond Blanc has made his home in the heart of the English countryside, and over the last four decades has seen the British Food scene transformed. Blanc is celebrating this with an ingenious pea soup, a taste bud-tantalising stuffed pepper, and a new take on that old British classic, brown sauce. Raymond also gets to put his feet up as Paul Ainsworth presents an alternative cheese board.

EPISODE 4: FRENCH CLASSICS, WITH A TWIST

French cuisine is the heart of Raymond Blanc&rsquos repertoire, and his French classics have been on the menu at Le Manoir since the beginning. From his Oxfordshire kitchen, he shares his favourite French Classics, with a twist. From his Maman Blanc&rsquos Steak and Red Wine Jus, to a heritage salad with tomatoes and mozzarella straight from his gardens. Jean-Christophe Novelli surprises Raymond with a visit and cooks him a delicious Mouclade des Boucholeurs.

EPISODE 5: MAMAN BLANC

Raymond Blanc pays culinary homage to his Maman Blanc by sharing nostalgic dishes from his childhood - Vegetable Soup Three Ways, and a special Assiette of Salads made with produce fresh from his gardens, a beautiful culinary centrepiece for any occasion. Nathan Outlaw visits and treats Raymond to his childhood favourite, Fish and Chips with Mushy Peas and Tartare Sauce.

EPISODE 6: HERBS & SPICES

Herbs and Spices have the power to transform dishes to something truly brilliant. Raymond Blanc indulges the nation&rsquos senses by transforming classic dishes with herbs and spices fresh from his garden. From Moules Three Ways, to a spicy slow roasted Harissa Lamb Shoulder with Chickpeas, there&rsquos something for every palate. Joining Raymond in the kitchen will be Niall Keating, who will be cooking Poached Plaice with Kohlrabi.

EPISODE 7: RAYMOND&rsquoS TRAVELS

Raymond Blanc shares his love of travel and embracing the influence of other cultures into his cuisine. An enrichment of his own French culture and cuisine, he cooks a sensationally fresh Flash-Fried Squid, with a Fennel and Rocket Salad, and later a Miso & Harissa Aubergine with Cous Cous. Chef and good friend José Pizarro visits and indulges Raymond with an alfresco worthy dish, Pan Fried Salted Cod with Chickpeas, White Beans and Spinach Stew.

EPISODE 8: SEASONS

Raymond shares his love of new produce from the gardens and explains why seasonality is important and why we should all embrace it. From his Oxfordshire kitchen, he cooks Pan-Fried Salmon with Spinach and Chive Butter Sauce, to a walk in the woods, where he rustles up a Fricassée of Wild Mushrooms. Long-time friend Jean-Christophe Novelli pays Raymond a visit and bakes him an indulgent Tarte Tatin, baked apple with caramel.

EPISODE 9: MY FAVOURITE BRASSERIE DISHES

Raymond Blanc shares his archive of recipes and introduces the nation to his favourite dishes which have featured on the menus across his restaurants. He shares the secret to a sensational Morteau Sausage Salad, to an elegant culinary centrepiece, Gravadlax with Cucumber, Cauliflower & Horseradish Crème Fraîche. Executive Head Chef to Raymond&rsquos Brasseries, Clive Fretwell, joins him in the kitchen and cooks a Double Baked Cheese Soufflé.

EPISODE 10: JUST THE TWO OF US

Anniversaries, date nights, and romantic get-togethers. Raymond shares his favourite romantic meals to treat the nation's couples. He starts with a special dish cooked for him by his partner Broad Beans with Parmesan and Pan-Fried Sole, and ends with a sumptuous dessert - an Exotic Fruit Panna cotta. Chef and good friend Paul Ainsworth cooks a special dish for Raymond - Lamb Hotpot for two!


Watch the video: Raymond Blancs Best Ever Boeuf Bourguignon recipe (December 2021).