The modern French menu at the two-Michelin starred Le Manoir aux Quat'
Saisons has been described as 'a twist of imaginative genius' and the cuisine is
undoubtedly the focus of every guest's visit. Gary Jones, a Blanc protege and
Michelin starred chef himself, rejoined forces with Raymond as Executive Head
Chef in August 1999.
The two-acre kitchen garden produces 90 types of vegetable and over 70
varieties of herb, which are used in Le Manoir's kitchen. Monsieur Blanc has
been a champion of the organic movement for the last 20 years.
The restaurant is open to non-residents for lunch and dinner, seven days a
week. A full vegetarian menu has been specially created to offer exceptional
quality and choice for all guests. Children of all ages are welcome in the hotel
and the restaurant and a special menu is available for them.