Raymond Blanc OBE
This year you will be bidding for delicious handmade chocolates made by Benoit Blin, Chef Patissier, from Belmond Le Manoir aux Quat’Saisons. The winning bidder will enjoy the very best selection of the finest chocolates made with the best quality ingredients; French premium chocolate Valhrona. Perfect for a chocolate connoisseur, Benoit’s handmade creations are simply divine and will most certainly give you many melting moments.
The chocolates will include: Cognac bitter chocolate truffle; Passion fruit and jivara milk chocolate bon bon; Crunchy praline à L’ Ancienne; Lemon and milk chocolate éclat or Raspberry diamond; Peanut with milk and honey; Pear William and dark chocolate oval; Coffee nougatine and milk chocolate palais; and Tonka bean and dark chocolate.
Raymond Blanc is a gastronomic icon, acknowledged as one of the finest chefs in the world. Completely self-taught, his significant influence on British cuisine has brought scores of awards. Raymond’s burning passion for cooking was inspired during his childhood in Besançon, France.
In 1972, Raymond arrived in Britain to work as a waiter in Oxfordshire and at the age of 28, Raymond opened his first restaurant, Les Quat’ Saisons, in Summertown, Oxford. Triumph swiftly followed.
It was in 1984, however, that Raymond fulfilled a personal vision when he opened Le Manoir aux Quat’Saisons – the only UK country house hotel and restaurant to have retained two Michelin stars for the past 30 years. Also home to the acclaimed Raymond Blanc Cookery School.
Raymond is a best-selling author, and his BBC2 television series have included The Very Hungry Frenchman, Kitchen Secrets and How to Cook Well. In 2015, a new television series filmed with the BBC and Kew Gardens. Entitled Kew on a Plate, also published his latest book Kew on a Plate.