⦿ Raymond BLANC interview
Self-taught chef Raymond Blanc knows a thing or two about the restaurant business. With double Michelin star-winning Belmond Le Manoir aux Quat’Saison, and also his Brasserie Blanc branches to look after, Blanc has taken on the TV world too. In our interview he discusses the restaurant trade, English v French cuisine, seasonality, ambitions for the future and the best way to recreate high-quality dining at home.
To request excerpts, view the full range of images, or to discuss commission parameters, message the content team here.
Self-taught chef Raymond Blanc knows a thing or two about the restaurant business. With double Michelin star-winning Belmond Le Manoir aux Quat’Saison, and also his Brasserie Blanc branches to look after, Blanc has taken on the TV world too. In our interview he discusses the restaurant trade, English v French cuisine, seasonality, ambitions for the future and the best way to recreate high-quality dining at home.
To request excerpts, view the full range of images, or to discuss commission parameters, message the content team here.
Self-taught chef Raymond Blanc knows a thing or two about the restaurant business. With double Michelin star-winning Belmond Le Manoir aux Quat’Saison, and also his Brasserie Blanc branches to look after, Blanc has taken on the TV world too. In our interview he discusses the restaurant trade, English v French cuisine, seasonality, ambitions for the future and the best way to recreate high-quality dining at home.
To request excerpts, view the full range of images, or to discuss commission parameters, message the content team here.
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