Having just received two Michelin stars for the 32nd consecutive year, Raymond Blanc’s Belmond Le Manoir aux Quat’Saisons celebrates its record of culinary excellence.
Regarded as the ultimate authority on where to dine, The Michelin Guide holds a decisive influence on the world of gastronomy. By allocating or retracting its world-famous stars, it can easily make or break a restaurant’s reputation. Few places in the world have consistently maintained their rating, making this restaurant the destination of choice for foodie pilgrims across the globe.
The recognition is a great honour for Raymond Blanc OBE, along with his Executive Head Chef Gary Jones, Chef Patissier Benoit Blin and their passionate teams. “We celebrate holding onto our two Michelin stars and I am so very proud of my team.” beams M. Blanc, “True excellence lies in being bold, ambitious and hard working—we must always reach for something that is elusive but ultimately captivating for chef and guest alike.”
Since opening in 1984, Belmond Le Manoir aux Quat’Saisons has frequently garnered the highest awards and accolades, staking its claim as one of the finest restaurants and country house hotels in Europe. Never an institution to rest on its laurels, the restaurant also fosters emerging talent when training new chefs, paving the way for the future of gastronomy in Great Britain and beyond. As it stands, 31 chefs who can trace their beginnings back to Raymond’s famed kitchen now have Michelin stars of their own—from Michael Caines and Marco Pierre White to Bruno Loubet.
Watch our video for a small taster of what awaits at the table…