Raymond Blanc is a French chef, author and television presenter. Having been fired from a French restaurant, Blanc moved to England in 1972 to take up a position at The Rose Revived in Oxfordshire. After establishing a chain of boulangeries and patisseries called La Maison Blanc, he founded Le Manoir aux Quat’ Saisons in 1983. Five years later his debut publication was a collection of recipes for dishes served at the restaurant. Blanc’s subsequent books include volumes on French cookery, garden kitchens and entertaining.
Books by Raymond Blanc
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