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Raymond Blanc Gardening School launches Japanese Garden Course at Le Manoir

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The Japanese Tea Garden at Le Manoir

When chef Raymond Blanc bought the manor house and grounds in the English countryside which he transformed into Le Manoir aux Quat’Saisons two Michelin starred restaurant and luxury hotel, the first thing he did was create a vegetable garden. Having grown up helping his mother grow produce at their family home in France he wanted to recreate the “living larder” of his childhood.

Thirty years on the grounds have flourished and encompass vegetable, salad and herb gardens, apple orchards and a mushroom “valley”. This year [2017] Blanc has responded to requests from guests and opened a gardening school – the first to be set in a hotel.

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Raymond Blanc

The link between the kitchen and garden at Belmond Le Manoir aux Quat’Saisons is palpable. On the front of the dining menu, namechecked alongside the chefs is Anne Marie Owens, Head Gardener. “The admiration I have for gardeners is beyond measure,” says Blanc. “The gardens are an essential part of Belmond Le Manoir – you will spend as much time in the garden as you will at the table.”

Looking at the menu itself, whether it’s fresh apple juice at breakfast, herbs and salads in a side dish or vegetables as the star such as the signature Beetroot Terrine; as much produce as possible is garnered from the grounds. Head Chef Gary Jones has a walk about every Tuesday and comes up with a “picking list” of produce and at 8am every day the chefs take it in turns to attend the cropping with the gardeners.

Chefs are also encouraged to take some time out in the gardens before service and many can be found in the Japanese Tea Garden. Blanc was inspired to create the garden following a visit to Japan. Working with landscaper and gardener Robert Ketchell, who studied in Japan, he learned that gardens are both an art form and healing space that can help with the stress.

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Produce at the Raymond Blanc Gardening School

Set in a handsome glasshouse in Le Manoir’s grounds, The Raymond Blanc Gardening School offers half day and full day hands on courses including growing your own vegetables, mushrooms, micro herbs and edible flowers as well as classes for children. Instruction is given by Le Manoir’s own gardeners as well as visiting experts and the courses are tailored to the season, in keeping with the hotel’s ethos.

This summer sees the introduction of the Japanese Garden course. Guests will also get the chance to take a walk around the Japanese Tea Garden with Ketchell to find out about the traditions and practices involved with creating a Japanese garden.

 

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A suite at Le Manoir aux Quat’ Saisons

For the ultimate horticultural experience, book one of the hotel’s Garden Suites for your stay – the theme of each room is reflected in the plants and flowers enveloping your private terrace. Paradise.

[UPDATE: The Japanese Garden course at Belmond Le Manoir takes place on 21 August 2018 and costs £235 per person. The day includes tea and coffee on arrival, materials and guidance to create a ‘trayscape’ garden and lunch with accompanying wines, coffee and petit fours.]

https://www.belmond.com/hotels/europe/uk/oxfordshire/belmond-le-manoir-aux-quat-saisons/

A version of this piece was originally published by the Robb Report Singapore

 

 

Back to Bombana

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Chef Umberto Bombana is the recipient of Asia’s Best Restaurants’ Lifetime Achievement Award 2017

[UPDATE: Never let it be said that Chopstix isn’t prepared to admit changing our minds from time to time. On our recent return visit to 8 and a half Otto e Mezzo Bombana we were pleasantly surprised at the vast improvement in service. There seems to be a high ratio of staff to customers and the whole operation is now very slick. We’re still not sure about the 3 Michelin stars but nonetheless less, bravo Bombana. Read on for our original review.]

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Alain Ducasse revitalises Hong Kong presence with Rech restaurant

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Legendary chef Alain Ducasse’s first foray into food was not a runaway success. As a child growing up in France he would watch his grandmother cooking and aged about 11 he decided to make a chocolate roulade himself. “My grandmother let me attempt this, although I was not up to the task,” Ducasse recalls. “Chocolate ended up everywhere and in the end the cake did not resemble a roulade at all!”

Luckily for the culinary world Ducasse was not put off by his early endeavour. Last month saw the opening of his 25th restaurant worldwide. He has chosen Asia for the first international outpost of Rech Alain Ducasse, a French seafood restaurant replacing his Spoon concept at the Intercontinental hotel in Hong Kong.

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5 Minutes with Guy Savoy

Guy Savoy

Restaurant Guy Savoy in Paris has retained three Michelin stars for 15 years running. Chopstix caught up with Guy Savoy himself, one of the most personable chefs in the business, on a recent trip to Asia.

Who inspired you to become a chef?
My mother. Firstly, I liked to eat and my mother was a good cook. I didn’t imagine how much work went into it though then I watched my mother one day. I saw how she blended flour, butter, eggs, salt and sugar. The ingredients were not interesting separately but then they became a cake. For me, it was like magic.

What is your food heaven and hell?
I love ice cream; it is an addiction. I don’t like capsicum. When they’re cooked they’re ok but I can’t eat raw ones.

What do you like to cook for yourself?
For a snack: toasted rustic bread with a thick layer of cold bread and some sardines and ground pepper on top. The most important thing is to have cold butter.

What would you be if you couldn’t be a chef?
Nothing. I can’t imagine being anything else.

Who would you most like to cook for?
Me.

What would you prepare as a last meal?
I am too too young to think about that!

What’s the strangest food you’ve eaten?
Crocodile finger at Justin Quek’s restaurant in Singapore [Sky on 57 at Marina Bay Sands] and then a month ago, ants in The Amazon. In France we eat frog’s legs and snails, that’s part of our culture. Eating ants is not normal for us.

What’s the best restaurant we’ve never heard of?
My mother’s. I’ve never found better.

Two Fat Ducklings in the Lion City – part three

Harvest Salad at Bacchanalia, Singapore Harvest Salad at Bacchanalia, Singapore

[UPDATE: We bid a fond farewell to chef Ivan Brehm who completed his last service at the Kitchen at Bacchanalia last night. Sous chef Mark Ebbels also left the restaurant earlier this month. Chopstix thanks them for bringing great food, integrity and passion to the Singapore dining scene and can’t wait to see what they do next.]

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