Raymond Blanc hosts inaugural
Orient-Express Chefs Conference
at Le Manoir aux Quat'Saisons
22 March 2012
On 14 and 15 March, Raymond Blanc hosted the inaugural Orient-Express Chefs Conference at Le Manoir.
36 Executive Chefs from Orient-Express hotels across the world attended the two day conference. The purpose of coming together was to demonstrate expert techniques and share each others knowledge.
Over the two days, chefs attended workshops and demonstrations from Raymond Blanc and other members of the team at Le Manoir, including Executive Head Chef Gary Jones, and Chef-Patissier Benoit Blin, who demonstrated some of Le Manoir's most famous dishes.
Talks on good business and good practice were given by Raymond Blanc, Giles Gibbons, founding partner and CEO of Good Business, Mike Berthet, Director of Fish & Seafood at M&J Seafoods and current Government advisor – Global Fishing Sustainability and Clive Fretwell, Executive Chef of Brasserie Blanc - who has worked for Raymond for over 23 years and was the first Executive Head Chef of Le Manoir.
The two days concluded with a tour of the gardens and the new orchard at Le Manoir, led by Raymond and Head Gardener Ann-Marie Owens, followed by dinner for all chefs at Le Manoir, hosted by Raymond Blanc, Philip Newman-Hall and Filip Boyen, Vice President Operations at Orient-Express.
Raymond Blanc's new book, Kitchen Secrets, featuring recipes from Kitchen Secrets Series 1 & 2 and many more, was published by Bloomsbury on 14 February and is available to buy online from Amazon, from Le Manoir aux Quat'Saisons, Brasserie Blanc, Maison Blanc, and from online and retail bookstores.
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To find out more about The Raymond Blanc Cookery School, click here