# Raymond Blanc
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raymond blanc OBE (born 19 November 1949) is a French chef. Blanc is the chef patron 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.
David Ball Beverly Rooftop | HMPE38
From starting a two Michelin-star apprenticeship at just 15 years old, to surviving the intense 90-hour work weeks of 1990s hospitality 🧑🍳🎙️We sat down with David to talk about his incredible journey from a small UK pit town to the elite kitchens of Raymond Blanc.From the terrifying reality of ent…
Interview with Chef Paul Liebrandt of Crumpet Consulting
This Back to the Archives podcast episode features the legendary Chef Paul Liebrandt, who is now based in New York but was born in London, England.
Ever since he was a teenager, Chef Liebrandt was immersed in the art of cooking in various kitchens. From the Marco Pierre White, Raymond Blanc to …
Colin Fassnidge: Michelin Kitchens, MKR Fame, Mental Health & Finding His Way
Celebrity chef Colin Fassnidge shares his journey from Dublin to Australia, building award-winning restaurants, television, family, mental health and the future of hospitality.
People think they know Colin Fassnidge. The TV chef. The Irish larrikin. The straight-talker.
But behind the television …
sp#16 - stefan neumann MS: one of the world’s leading sommeliers
we catch up with master somm, stefan neumann this week, studying wines as soon as legally possible to find the perfect food and wine combinations, while serving raymond blanc trousseau for breakfast.
[00:00] intro
[01:02] wine trade news
[06:43] stefan neumann ms: from austria to le manoir
[14:15]…
20 Questions With Raymond Blanc
The man who helped teach Britain to cook! Of the thousands of people I've had the good fortune to interview, no one has seemed more passionate about what they do than Raymond Blanc. Here he takes us on the almost magical journey of his career: from having his jaw broken by his boss in France after …
Robert Reid & J-C Slowik: The Madness of Running Harveys, Winning 3 Stars for Marco at The Oak Room & Working for Raymond Blanc, Joël Robuchon & Roger Vergé
Between Robert Reid and Jean-Christophe “JC” Slowik, you have nearly 80 years of extraordinary restaurant history. From Roger Vergé and Raymond Blanc to Marco Pierre White, Harvey’s, The Oak Room and some of the defining restaurants of their generation, the pair have witnessed first-hand the madnes…
The Embassy Chef: Every Day's a Learning Day
What is a plate of food supposed to do in a room full of diplomats? Make the room go quiet.
Craig Harnden was seven when he asked his mother what you call someone who cooks for a living. From packet cake mixes in a Bristol kitchen, he went on to Michelin-starred kitchens in England — including seve…
Table Talk: Gyles Brandreth
Broadcaster, writer, actor – and former MP – Gyles Brandreth joins Lara Prendergast on this episode of Table Talk to discuss his memories of food, from hating dates and loving 'bread sandwiches' to his signature dish of fish fingers and his love of eating baked beans cold from a can.
Gyles also tel…
Table Talk: Raymond Blanc
In a bumper episode, the legend that is Raymond Blanc joins Olivia Potts and Lara Prendergast. The self-taught chef heads up the double Michelin-starred Le Manoir aux Quat’ Saisons, has trained chefs from Heston Blumenthal to Marco Pierre White, and received an honorary OBE in 2008. His new book Si…
Mick & Kev’s strategic takedown: Creative strategic duo on their new book Destrategise: Why brand strategy has lost its way, and how creativity will save it
In this episode, host Ben Norman is joined by returning guests Kevin Chesters and Mick Mahoney, the creative strategic duo that ran Ogilvy for a few years, founded and exited their agency Harbour, wrote The Creative Nudge and now, a second book - Destrategise: Why brand strategy has lost its…
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