Raymond Blanc OBE (born 19 November 1949) is a French chef, born in Besanon, France. Today he is one of the Britain's most respected chefs[citation needed]. Blanc is the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England. The restaurant has two Michelin stars and scored 9/10 in the Good Food Guide. He is entirely self-taught.
Blanc was born in Besanon, the capital of the Franche-Comt region in eastern France, between Burgundy and the Jura mountains. While his two sisters were taught to cook by the influential Maman Blanc, his father taught Blanc and his two brothers to work in the kitchen garden. His father gave him a calendar and foraging map for his 10th birthday, and what he collected his mother taught him to cook.
Career
Training as a waiter, he worked at the Michelin-starred Le Palais de la Biere in Besanon. Fired in 1972 for upsetting the head chef (Blanc offered him advice on how to cook), the manager knew of a job in England.[2]
Not speaking English well enough to survive without a notepad, he was dispatched to The Rose Revived in Newbridge, Oxfordshire, arriving three days after arriving in Dover in his Renault 5 Gordini. Blanc married the owner's daughter Jenny, and the couple had two sons.[2]
In 1977 the couple opened Les Quat'Saisons in Summertown, Oxford: "we mortgaged the house, owed 18 further people, and opened in a corridor between a lingerie shop and Oxfam." An overnight success, he won "Egon Ronay Restaurant of the Year", two Michelin stars and a host of other distinctions.[2]
In 1981, Blanc opened a chain of boulangeries and ptisseries called Maison Blanc that also contain cafes. There are currently 15 branches of Maison Blanc across the country, including several in London and one in Oxford. Maison Blanc cakes are now available nationwide in Waitrose.[3]
Blanc opened the first of a chain of smaller restaurants, Le Petit Blanc restaurants in Oxford in June 1996. Blanc's stated aim with these was to bring the French philosophy of "good food being central to good living" to the United Kingdom. His desire was to create and serve food that can be enjoyed by everyone "from the time-conscious business person to those looking for a welcoming family restaurant". Raymond was a featured chef on Great Chefs television, appearing in Great Chefs of the World.
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Raymond Blanc's Kitchen Secrets (Season 1)
The renowned French chef will be focusing on a different ingredient each week for eight weeks and promises to stick to simple cooking rather than time-consuming chemistry. So, is this a dig at fellow Michelin-starred chef and culinary wizard Heston Blumenthal?
Raymond Blanc Kitchen Secrets (1 of 8) - Chocolate
(BBC2, 8:30pm Monday 15th February, 2010. Duration 29Mins.)
* NB - Last 60 seconds missing due to late program start*
New series. In the lively surroundings of his Oxfordshire restaurant kitchen, chef Raymond Blanc shares recipes for cooks of all abilities. He begins by preparing four chocolate-based dishes - a fondant with a melting middle, a simple mousse, a rich delice, and a chocolate cup filled with mousse and coffee sabayon. He also visits the Richmond test kitchen of patissier William Curley.
Raymond Blanc Kitchen Secrets (2 of 8) - Fish
(BBC2, 8:30pm Monday 22nd February, 2010. Duration 29Mins.)
The chef turns his attention to fish, demonstrating how underused and affordable mackerel can form a light lunch or supper with the addition of a soy lime dressing, giving pollock a French twist with sauce Grenobloise, and preparing a dinner party centrepiece of braised turbot with scallops. He also visits Rye in East Sussex, where he joins a fishing boat on a trip into the English Channel.
Raymond Blanc Kitchen Secrets (3 of 8) - Apples
(BBC2, 6:30pm Tuesday 23rd February, 2010. Duration 29Mins.)
The chef turns his attention to apples, preparing a simple tart made with a foolproof pastry and custard filling. He also gives the fruit a savoury twist with a lemon verbena and olive oil marinade to accompany a confit of fresh salmon, and produces a souffle served with a sabayon and sorbet. Plus, a visit to Kent, where Raymond gets tips on planting an orchard from expert William Sibley.
Raymond Blanc Kitchen Secrets (4 of 8) - Winter Vegetables
(BBC2, 8:30pm Monday 15th March, 2010. Duration 28Mins.)
The chef focuses on winter vegetables, preparing steamed beetroot with balsamic dressing, smoked salmon and horseradish creme fraiche. He also makes a celeriac puree served with roast wild duck, and a salad featuring pumpkin, wild mushrooms and a red wine reduction. Plus, Raymond tries his hand at cutting watercress in Alresford, Hampshire.
Raymond Blanc Kitchen Secrets (5 of 8) - Game And Mushrooms
(BBC2, 8:30pm Monday 22nd March, 2010. Duration 28Mins.)
The chef makes dishes using game and mushrooms, starting with a delicate cep tortellini and following it up with a French pasty known as a pithivier, filled with pheasant, chestnuts and dried fruits. Raymond then rustles up a simple fricassee of wild mushrooms with herbs and croutons and finishes the demonstration with a salt-crust baked pigeon. He and restaurant maintenance manager Steve Truman also visit Scotland to join a shoot in Perthshire and pick fungi.
Raymond Blanc Kitchen Secrets (6 of 8) - Bread
(BBC2, 8:30pm Monday 29th March, 2010. Duration 28Mins.)
The chef turns his attention to bread and yeast, beginning by making the French classic brioche and using it as a base for a celebratory gateau filled with lemon creme fraiche. Raymond then prepares beer-topped rolls, a basket-shaped loaf, and olive and tomato fougasse, before rustling up a dessert of apple croustade. He also visits Shipton Mill in Gloucestershire to experiment with gluten-free flour.
Raymond Blanc Kitchen Secrets (7 of 8) - Eggs And Cheese
(BBC2, 8:30pm Monday 5th April, 2010. Duration 28Mins.)
Legendary chef Raymond Blanc welcomes the cameras into his kitchen to share his cooking secrets. Filmed in the lively surroundings of his Oxfordshire restaurant kitchen, this programme features a range of achievable and inspirational recipes for cooks of all abilities.
Raymond uses two staple ingredients with infinite uses - eggs and cheese. He kicks off with a classic omelette made perfectly thanks to a secret technique.
The perfect sabayon is key to any cooks repertoire and this version makes a frozen parfait before Raymond returns home for a Maman Blanc classic, Floating Islands, clouds of meringue sitting atop a vanilla cream and covered with a chewy caramel sauce.
Raymond's next recipe requires the best of cheeses and he is brought a selection by award winning cheesemonger Patricia Michelson. A fine Comte from his home region in eastern France goes to making a family style souffle guaranteed to rise to the occasion.
For his finale a greengage casoulette is made from praline and topped with meringue and sabayon. Along the way, Raymond visits his old friend Eric Charriaux at his London fromagerie where they each choose their perfect cheese boards to enjoy at the end of a meal.
Raymond Blanc Kitchen Secrets (8 of 8) - Tomatoes
(BBC2, 8:30pm Monday 12th April, 2010. Duration 28Mins.)
Legendary chef Raymond Blanc welcomes the cameras into his kitchen to share his cooking secrets. Filmed in the lively surroundings of his Oxfordshire restaurant kitchen, this programme features a range of achievable and inspirational recipes for cooks of all abilities.
Tonight Raymond turns his attention to tomatoes, beginning with a simple recipe for a salad inspired by his mother. He also stuffs the fruit and glazes it with cheese, and prepares dishes including risotto, ices and sorbets. Along the way, Raymond visits Preston to learn about hydroponically grown tomatoes. Last in the series.
Audio:Mp3
Video codec: DivX
Duration: about 28 min each
Season 2
S2 E1
Raymond Blanc's Kitchen Secrets: Shellfish
Feb 21, 2011
Shellfish
In this episode Raymond shares his love of seafood, celebrating the best of British shellfish. To begin, a French favourite using a very British...
S2 E2
Raymond Blanc's Kitchen Secrets Cakes and Pastries
Feb 28, 2011
Cakes and Pastries
In this episode Raymond pays tribute to the sweetly satisfying extravagance of cakes and pastries. To kick off, a feather-light lemon tea cake,...
S2 E3
Raymond Blanc's Kitchen Secrets Lamb
Mar 7, 2011
Lamb
In this episode Raymond shares his favourite mouth-watering lamb dishes. To start, succulent lamb's liver with caramelised potatoes and a dusting of...
S2 E4
Raymond Blanc's Kitchen Secrets Pudding
Mar 14, 2011
Pudding
This episode is a treat for the taste buds as Raymond celebrates his passion for puddings, sweet and savoury. To kick off there is a French childhood...
S2 E5
Raymond Blanc's Kitchen Secrets Charcuterie
Mar 21, 2011
Charcuterie
Celebrated chef Raymond Blanc invites the cameras into his kitchen to share his treasured cooking secrets. Filmed in the lively surroundings of his...
S2 E6
Raymond Blanc's Kitchen Secrets Spices and Chillies
Mar 28, 2011
Spices and Chillies
Celebrated chef Raymond Blanc invites the cameras into his kitchen to share his treasured cooking secrets. Filmed in the lively surroundings of his...
S2 E7
Raymond Blanc's Kitchen Secrets Summer Fruits
Apr 18, 2011
Summer Fruits
S2 E8
Raymond Blanc's Kitchen Secrets Summer Greens
Apr 18, 2011
Summer Greens
Chef Raymond celebrates the freshest summer greens. Beginning with a simple yet vibrant pistou soup, laden with summer vegetables and bursting with...
Audio: mp3
Video:DivX
Duration: about 29 min each
Perfect... Episode guide
From classic chow meins to simple steak 'n chips suppers and the most extravagant celebration cakes you ever did see, Perfect... offers an abundance of shining recipes for everyone to try at home.
Episode 1 - Chinese
Legendary Chinese chef Ken Hom and rising star of Asian cookery Ching He Huang will be cooking perfect Chinese cuisine tonight.
Classic: What better way to kick off the show than with a chow mein? Both our chefs opt for this classic noodle dish for the first category, but which will the judges prefer - Ken's Hong Kong style, or Ching's chicken and mushroom?
Simple: Ken likes nothing more than a simply steamed fish Cantonese style, whereas Ching prefers beef in oyster sauce. Both come with fried rice, of course.
Ultimate: Ken and Ching see the episode off with food fit for a Chinese banquet. But which will impress the most - Ken's crispy pork belly in lettuce cups, or Ching's fragrant duck?
Epsiode 2 - Family suppers
Gastropub guru Paul Merrett comes face to face with global foodie Allegra McEvedy in the battle of the perfect family supper.
Classic: What could possibly beat Allegra's Cumberland sausage ring with parmesan mash 'n gravy? Paul's sausages with cheesy champ and onion rings might...
Simple: Paul's confident that despite a slightly longer preparation time, his smoked haddock fishcakes will triumph over Allegra's perfect macaroni cheese with cripsy bacon bits.
Ultimate: A very carniverous Allegra pits her meatfeast pizza with American slaw against Paul's curry night platter.
Episode 3 - Roasts
Brian Turner and Mark Sargeant prove that they can cook perfect roasts whatever the occasion.
Classic: It's roast beef all round as Brian and Mark sweat it out in the kitchen to create the perfect Sunday lunch. But bearing in mind Brian's Yorkshire background, surely his roast rib of beef with yorkshire puds will beat Mark's roast sirloin?
Simple: It's a tough battle between Mark's lemon and herb roast chicken, and Brian's lamb pencil fillets with mustard and balsamic.
Ultimate: Mark opts for an elegant roast duck breast on a bed of Jerusalem artichoke risotto, while Brian goes for roast rack of veal with a soy glaze and creamy leeks.
Episode 4 - Pasta
Theo Randall and Aldo Zilli aim for culinary glory with their tagliatelle, spaghetti and rotolo delights.
Classic: It's the battle of the bolognese, as Theo serves up ragu di manzo with spaghetti and Aldo pours his classic bolognese over tagliatelle.
Simple: Can Theo's meatless mushroom ragatoni beat Aldo's carbonara?
Ultimate: It's time to show off with Theo's rotolo di spinaci and Aldo's open lobster and crab raviloi - both real show stoppers.
Episode 5 - Chicken
It's welcome back to Allegra McEvedy, who is up against Tom Kerridge this time around. Never again will you be stuck for innovative chicken dishes thanks to these two.
Classic: While Tom is twice-cooking his roast chicken, Allegra is twice-stuffing hers for roast chicken with parsley potatoes.
Simple: Tom shares his secret for an easy to assemble chicken kiev, and Allegra makes her own cumin croutons to go alongside her seared chicken liver.
Ultimate: Allegra's chicken tostadas or Tom's fancy chicken in a bun? It's a tough call.
Episode 6 - Takeaway
Nothing quite hits the spot like a takeaway on a Friday night. Ching He Huang and new boy Aaron Craze master their favourites for you to create at home.
Classic: Both Ching and Aaron love their sweet and sour, but which will our judges prefer - Ching's sichuan prawns, or Aaron's Hong Kong pork?
Simple: Ching shows us how to make quick and easy wonton soup, and Aaron's West Indian chicken roti couldn't be simpler.
Ultimate: It's a tough call between Ching's soft shell crabs with mango noodle salad, and Aaron's roast jerk salmon on a sweet potato salad.
Episode 7 - Beef
In his first appearance on Perfect..., Michelin man Michael Caines takes on Tom Kerridge in search of the perfect beef recipes.
Classic: Michael's sirloin with hand cut chips and BBQ sauce, or Tom's fillet steak with triple cooked chips and barnaise - which beef + chips + sauce combo will our judges go for?
Simple: Michael prefers to stir-fry beef in a sweet chilli sauce, whereas Tom stacks his beef up in a burger with cheese, bacon and a speedy tomato relish.
Ultimate: We're spoilt for choice - Michael's chateaubriand with celeriac puree, or Tom's braised beef shin with bone marrow?
Episode 8 - Mezze
Growing up in a Greek-Cypriot household gives Maria Elia a headstart in the mezze battle. But Allegra McEvedy has a few tricks up her sleeve, including some very tasty olive oil potatoes...
Classic: Both Maria and Allegra opt for falafels - you'll find Maria's here, and Allegra's here - so it's all down to how good the hummus is.
Simple: Maria's baked feta couldn't be simpler, while Allegra's olive oil potatoes with crispy shallots, merguez and tomato fattoush offers myriad textures.
Ultimate: Maria's marinated lamb with tahini sauce, kethtedes and braised broad beans, and Allegra's kibbeh with tahini and olive sauce, pickled cabbage and flatbreads both make for impressive platters.
Episode 9 - Brunch
Charita Jones brings her taste for American breakfasts over to the Perfect... studio, a course which globetrotter Allegra McEvedy also knows a lot about.
Classic: Both Allegra and Charita kick off with eggs benedict - will smoked salmon eggs benedict or gammon eggs benedict be the best accompaniment?
Simple: Allegra takes inspiration from her New York days for her boomtime pancakes, while Charita serves American style French toast.
Ultimate: Prepare yourself for Allegra's mega Mexican brunch, followed by a corned beef hash from Charita.
Episode 10 - Italian
Aaron Craze and Theo Randall both think that they're the master of Italian cuisine. Risotto, gnocchi and pizza play a big part in this episode.
Classic: Theo goes for simplicity with his porcini risotto, while Aaron beefs his seaside risotto up with plenty of fresh seafood.
Simple: Theo's fresh gnocchi with tomato sauce, or Aaron's calzone?
Ultimate: Porchetta, a moist boneless pork roast, is on Aaron's menu, while Theo serves roast lamb.
Episode 11 - Puddings
There's nothing like a good pud to end a slap-up meal. Bill Granger and Paul Merrett, both sweet-toothed fiends, are ready and raring to show off their favourite treats.
Classic: It's the battle of the crumbles. Bill opts for blackberry and apple crumble, while Paul goes for the other classic combo of rhubarb and apple crumble. Custard or ice cream?
Simple: Bill gives his butterscotch pudding a tropical twist, while Paul keeps it traditional with a treacle tart.
Ultimate: Time to show off! Can Bill's extravagant chocolate mousse cake beat Paul's sophisticated cream cheese souffle?
Episode 12 - Indian
Us Brits love an Indian, and who better to cook it than experts Anjum Anand and Cyrus Todiwala?
Classic: Both chefs have picked chicken tikka masala for the opening round. How will the judges pick a winner out of Anjum's masala and Cyrus's masala?
Simple: Cyrus's samosa or Anjum's kathi rolls - which would you prefer to make yourself?
Ultimate: Be prepared for a spectacular curry cook-off, as Cyrus pits his fragrant lamb biryani against Anjum's crab curry.
Episode 13 - Afternoon tea
Perfect celebrates the quintessentially English tradition of finger sandwiches, delicate cakes and cups of tea by inviting Matt Tebbutt and Jo Pratt to whip up their best afternoon treats.
Classic: Matt chooses a savoury cheese scone, controversially serving it with a homemade tomato jam, while Jo sticks with an old favourite - scones with clotted cream and berry jam.
Simple: Matt adds a touch of class to his florentines with sour cherries and pistachios, while Jo puts her cherries into a tray of pecan brownies.
Ultimate: Matt serves smoked eel sandwiches followed by battenburg cake, and Jo finishes her tarragon chicken and poppy seeds sandwiches off with mini cream slices. And tea, of course.
Episode 14 - Thai
Bill Granger is back and this time he's up against newbie Tom Kine, an Asian food expert who's got plenty of spices up his sleeve.
Classic: It's got to be Thai green curry. Both Bill and Tom opt for chicken, so it's all in the method for this round. You can see Bill's here, and Tom's here.
Simple: Thai cooking doesn't have to be tricky. Bill whips up a quick pork pad see ew, while Tom goes for a simple roast prawn and watermelon salad.
Ultimate: Bill gives Tom's laquered quail a run for its money with his whole Baked fish with sticky caramel sauce.
Episode 15 - Cakes
Home baking gets the Perfect treatment this week, as chefs Michael Caines and Catherine Fulvio battle for the sweet taste of success.
Classic: You can't get a more classic cake than a Victoria Sponge - but which version will reign supreme? Will it be Michael's victoria sponge with creme chantilly, or Catherine's Limoncello victoria sponge?
Simple: Catherine and Michael show you how to have your cake and eat it, with these simple, delicious recipes. It's classic versus a little crazy, as Catherine's apple and olive oil cake challenges Michael's banana cake with cream cheese frosting.
Ultimate: Michael gives Catherine the ultimate challenge, as he pits a layered raspberry sponge cake with vanilla moussline against her towering Black Forest pannacotta cake.
Episode 16 - Fish
There is something fishy going on in this week's competition, as Mark Sargeant and Kenny Atkinson do battle in the kitchen.
Classic: Mark and Kenny challenge each other with a foolproof fish pie. Kenny uses smoked kippers in his Craster fish pie, whereas Mark gets cheesy with a Parmesan-crusted fish pie.
Simple: Mark cooks an easy-squeezy citrus squid salad, whilst Kenny whips up a pan-roasted cod with curried mussels.
Ultimate: Mackerel and Scallops get the ultimate make over with Mark's mackerel pasty with pickled cucumber salad battling Kenny's pan-roasted scallops with confit chicken wings.
Episode 17 - Pies
Who ate all the pies? Matt Tebbutt and Valentine Warner compete to create the perfect crust.
Classic: Matt takes steak pies upmarket with a steak, oyster and porter pudding, whereas Valentine keeps it simple with his classic steak and kidney pie.
Simple: It's London versus Latin America as Matt's cheesy bacon and leek pasty challenges Valentine's beef empanadas for the top slot. Thankfully, they both taste great with a beer.
Ultimate: Picnics and pies are the perfect combination in Matt's chicken and veal picnic pie - but will it triumph against Valentine's mum's recipe for rabbit and cider pie?
Episode 18 - Chocolate
What a great episode to finish on...the battle of the chocoholics, Mark Sargeant and Maria Elia.
Classic: Mark's layered chocolate mousse is up against Maria's spiced mousse with hazelnut praline.
Simple: Mark's (slightly) healthy poached pears with chocolate sauce has tough competition in Maria's cardamom chocolate cakes
Ultimate: Be prepared for a gut-busting chocolate baked alaska from Mark and oh-so-pretty chocolate and clementine macaroons from Maria.
Duration about 44 minutes.
xViD/frame rate: 25fps
audio:128 kbps mp3