Manoir aux Quat’ Saisons : Relais & Châteaux Luxury An English setting like no other

Share

As the first yellow daffodils of spring broke ground in the countryside outside Oxford, the day of a very special reservation arrived. Raymond Blanc’s two Michelin-starred restaurant, Le Manoir aux Quat’ Saisons, is known for its imagination and devotion to organic ingredients – and I had a 1pm reservation. After months of watching Blanc whip up picture-perfect apple tarts on British television, a culinary pilgrimage to England was in order.

First Impressions
Le Manoir is a place for good company, for the slow passing of time, and for savoring flavors that excite our palates too infrequently. The restaurant is part of a larger country manor, complete with 32 individual hotel rooms and a two-acre garden that produces over 90 vegetables and 70 herb varieties. There would be time for exploring the garden later – but the first order of business was sipping a glass of rosé and nibbling on canapés in the sitting room. 

Unlike many top restaurants, Le Manoir creates a sense of whimsy rather than intensity. Absent is any pressure to spend wildly or order anything you don’t truly want – here the focus is on finding your individual perfect meal. The sommelier expertly suggested wines for each part of our three-course Menu du Jour and a server in a pristine white coat escorted us to our table. Each table in the dining room is individually set for each particular order – from wine glasses to utensils – ensuring as few interruptions as possible. 

Equally striking is Le Manoir’s easy sophistication. Chairs were large and cozy, tables were spaced so conversation remained private. Every need is anticipated; my water glass was never low and I always had enough bread (beer bread, potato bread, fennel and tomato bread…) Each plate was an artistic masterpiece that made the journey to reach this table melt away in a haze of culinary pleasure.

Anything is Possible at Le Manoir
After the appetizers, our main courses stole the show. Wine precisely complemented our individual meals and conversation ceased as we all sighed with satisfaction. Just as our plates were wiped clean, the cheese cart was rolled to the next table, lengthening the meal with its selection of ribboned blues and soft, ripe cheeses, accompanied by little pots of honey and preserves. When we inquired if we could sample a little cheese before our desserts, our waiter responded, Anything is possible at Le Manoir.

The desserts of the day were an indulgent chocolate cake and a trio of apple, showcasing the chef’s ability to recreate one ingredient in several scrumptious ways. Before coffee, we stretched our legs in the garden, seeing where our ingredients came from and inadvertently interrupting a pair of newlyweds having their wedding photographs taken. 

A Seat by the Fireplace
Back inside the manor, we took a seat by the fireplace in the drawing room to finish our meal with coffee and petit fours. The meal, service, and country ambiance left us almost giddy with contentment; a significant change from city restaurants that rush you out the door. 

Some places are more stunning in photographs than they appear when you set your own two eyes on them. The opposite is true of Le Manoir. The photographs of lavender-tinted gardens, the glowing manor house at dusk, and intricate plates are even more dazzling in reality. Le Manoir has earned its title as one of Britain’s finest culinary experiences, but it offers so much more than food. There is a warmth and intimacy that allows guests to escape the moment they pass through Raymond Blanc’s gates.

Keep your eyes on the garden when you arrive – you might see Blanc himself foraging for the day’s ingredients.

 

Web: http://www.manoir.com/web/olem/le_manoir.jsp

Phone: +44 0 184 427 8881