Raymond Blanc

Raymond is simply one of the finest chefs in the world. His exquisite cooking has received tributes from every national and international guide to culinary excellence that there is. He was born in a tiny rural village near Besançon, in eastern France. He states that his two greatest inspirations were the beauty of the Franche-Comté region, between Burgundy and the Jura mountains, and his mother, who lovingly created family meals bursting with fresh, local and seasonal flavours. His culinary journey began in 1972, when he worked as a waitor at the Rose Revived Restaurant near Witney. After one of the chefs became ill, Raymond took over and within 2 years and the rest, as they say, is history. Under the guidance of Raymond it took just 2 years for the restaurant to gain entry into the Michelin Guide. At the age of just 28, Raymond Blanc then opened his first restaurant, 'Les Quat' Saisons' in Summertown, Oxford, which he ran with his wife Jenny. After just one year, the restaurant was